Pairs well with Coniglio alla Cacciatora (Rabbit Hunter-Style)
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Coniglio alla Cacciatora (Rabbit Hunter-Style)
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A traditional Italian rabbit stew cooked with aromatic vegetables, red wine, and herbs, perfect for a hearty meal where dipping bread into the sauce is a must.
01:00:00 total
Serves 4
medium
Main Various
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Ingredients
- rabbit - 1 whole (whole, cleaned and cut into pieces)
- onion - 1 (peeled and diced into 1 cm cubes)
- garlic cloves - 2 (crushed)
- carrots - 2 (peeled and diced into 1 cm cubes)
- celery stalk - 1 (peeled and diced into 1 cm cubes)
- peeled tomatoes - 800 g (crushed slightly)
- red wine - 1/2 glass (dry, for deglazing)
- fresh rosemary sprigs - 4 sprigs (whole)
- bay leaves - 3-4 leaves (whole)
- extra virgin olive oil - to taste (for sautéing)
- salt - to taste (to taste)
- black pepper - to taste (to taste)
Instructions
- Prepare vegetables: Peel and dice the celery, carrots, and onion into 1 cm cubes. Crush the garlic cloves.
- Brown the rabbit: Heat a drizzle of extra virgin olive oil in a large casserole. Add the rabbit pieces and brown them on all sides until golden. Season with salt and pepper.
- Sauté vegetables: Add the diced onion, crushed garlic, carrots, and celery to the casserole. Sauté for about 5-7 minutes until the vegetables soften.
- Deglaze with wine: Pour in the red wine and let it evaporate for a few minutes, stirring well to deglaze the bottom of the pan.
- Add tomatoes and herbs: Add the peeled tomatoes, crushing them slightly. Add the rosemary sprigs and bay leaves. Stir well and bring to a boil.
- Simmer: Cover the casserole and reduce the heat to low. Let it cook gently for about 1 hour, turning occasionally. Add a little water if necessary to prevent drying.
- Final seasoning: Once the rabbit is tender and cooked through, adjust salt and pepper to taste. Serve hot, ideally with bread for dipping.
