Coniglio alla cacciatora is a traditional Italian country second course, known for its strong flavor and tender, fragrant meat. Prepared with rabbit cut into pieces, onion, garlic, olives, rosemary, white wine and tomato, it is a recipe with an enveloping flavor, perfect for Sunday lunches or special occasions.
The flavorful sauce makes it ideal to accompany with homemade bread or polenta. Find out how to make real rabbit cacciatore, following the steps in the traditional recipe for a dish that tastes of home and memory.
