Entrée: Italy – Coniglio Alla Cacciatora (Hunter-Style Rabbit)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

1 whole rabbit (2.5–3.3 lb / 1.2–1.5 kg), jointed into pieces
Salt and freshly ground black pepper to taste
2–3 tbsp (30–45 ml) olive oil
3.5 oz / 100 g pancetta or bacon, diced (optional)
1 medium onion, finely chopped
2 carrots, sliced
2 celery stalks, sliced
3–4 garlic cloves, crushed
2 / 3 cup (150 ml) dry white wine
14 oz / 400 g canned plum tomatoes, crushed (or fresh chopped)
1 bay leaf
1 sprig rosemary
1 sprig thyme
2–3 oz / 50–75 g pitted black olives (Gaeta or Kalamata)
1 tsp red pepper flakes (optional)
Fresh parsley, chopped for garnish

Instructions

1. Season rabbit pieces with salt and pepper. Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown rabbit in batches until golden; remove and set aside.
2. If using pancetta, add to the pot and render a few minutes. Add onion, carrot and celery; cook until softened, about 5–7 minutes. Add garlic and cook 1 minute.
3. Deglaze with white wine, scraping up browned bits. Let the wine reduce by half.
4. Return rabbit to the pot. Add crushed tomatoes, bay, rosemary, thyme, olives and red pepper flakes. Add enough water or stock to come halfway up the rabbit pieces if needed.
5. Bring to a simmer, cover and cook gently on low heat for 45–60 minutes, or until rabbit is tender. Check seasoning; remove herb sprigs.
6. Garnish with chopped parsley and serve with polenta, mashed potatoes or crusty bread.

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