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.
1. Heat the garlic in a saucepan with extra virgin olive oil and add the rabbit pieces. Brown it over high heat for about 15 minutes.
2. Lower the flame, deglaze with a glass of white wine and continue to cook with the lid on low heat.
3. Add the sliced champignon mushrooms. Prepare a mince with olives and capers and add it to the rabbit.
4. Stir occasionally, and add more wine as it is consumed.
5. After about 1 hour has passed, add half a glass of vinegar, let it fade and cook on high heat for 10-15 minutes.
6. Serve hot.
How to prepare rabbit cacciatore?
For the perfect success of this recipe, ask your butcher for a very young rabbit: its meat is more tender and has a milder, less "wild" taste.
Consider that the average weight of a young rabbit is roughly 1 kg, maximum 1.5 kg.
Have the butcher cut it into not-too-large pieces directly, because it is not an easy procedure if you have never done it.
Once at home you can store the rabbit inrefrigerator, covered with plastic wrap, for 2-3 days, taking care to take it out at least 1 hour before putting it in the pot.
Before cooking it, let the rabbit marinate for about 1 hour in water and white vinegar to make the meat even more tender and remove any wild flavor.
Rabbit cacciatore: which oil to choose?
That of rabbit alla cacciatora is a simple and flavorful recipe, with a few ingredients to be chosen carefully, starting with theoil: essential to brown the rabbit properly, it must beextra virgin olive oil, possibly with a ratherintense flavor and fragrance, to give the dish a burst of flavor.
Extra virgin olive oil is perfect for browning, as it has a high smoke pointwhich allows it to withstand high temperatures very well without burning and altering the taste of rabbit cacciatore.
We choseFruttato Farchioni Extra Virgin Olive Oil, born from the pressing of olives at the beginning of ripening, characterized by a full and round taste, with fruity hints and apleasantly bitter finish, which goes well with the other ingredients of rabbit alla cacciatora.
One last tip: When the recipe is finished, once it is plated, garnish the rabbit with a drizzle of raw oil to give it an extra touch of flavor.
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