Rabbit Cacciatore

Nadia GalinovaNadia Galinova
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Rabbit Cacciatore
Image: Ivana Krasteva-Pieroni
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16/12/2021
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Preparation
25 min.
Cooking
120 min.
Тotal
145 min.
Servings
2
"The Rabbit Cacciatore is so delicious, that as soon as you try it you will start speaking Italian"

Ingredients

  • rabbit meat - 1.1 lb (500 g)
  • onion - 2 onions
  • garlic - 2 cloves
  • olives - 3.5 oz (100 g)
  • rosemary - a generous pinch
  • sage - 4 - 5 leaves
  • white wine - 3 1/3 tbsp (50 ml)
  • vegetable broth - 1 cup (200 ml)
  • tomato puree - 1 tbsp.
  • salt
  • olive oil - 1 cup
measures

How to cook

Cut the meat into portions.

Heat a shallow and wide pot. Put the portions of meat in it and cook the rabbit without fat, by turning it often, so that the excess water can evaporate, then pour a cup of olive oil.

Add the chopped onion and garlic cloves. After frying for about 5 minutes, pour the white wine.

Wait for the alcohol to evaporate from the wine and pour the warm vegetable broth.

Add salt, season with chopped fresh rosemary and a few sage leaves.

Cover the dish and cook the dish for about an hour.

The rabbit meat may look tender, but it takes a long time to cook it.

Just before removing the pot from the heat, add a tablespoon of tomato puree and the olives.

Finish cooking the stewed rabbit.

Serve the Rabbit Cacciatore warm with a salad of your choice!

Enjoy!

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