Coniglio alla Cacciatora

Ingredients

Instructions

1. 1

   Pat the rabbit very dry, then season all over with the salt and black pepper. Dust lightly with the flour, shaking off any excess; this helps the meat brown evenly and gives the sauce a slight body without turning it pasty.

2. 2

   Heat a wide heavy sauté pan or braiser over medium-high heat. Add the olive oil, then brown the rabbit pieces well on both sides, about 3-4 minutes per side. Work in a single layer and do not crowd the pan; proper browning is essential for a deep cacciatora flavor. Transfer the rabbit to a plate.

3. 3

   Lower the heat to medium. Add the onion, garlic, and rosemary to the same pan and cook for 4-5 minutes, stirring often, until the onion softens and picks up the browned bits without taking on too much color. If the pan looks dry, tilt it so the onion cooks in the oil rather than scorches.

4. 4

   Pour in the white wine and scrape the pan thoroughly to dissolve the fond. Let it reduce briskly for about 2 minutes, until the raw alcohol smell has mostly disappeared.

5. 5

   Add the chopped tomatoes and water or light stock, then return the rabbit and any collected juices to the pan. Bring to a gentle simmer, cover partially, and cook over low heat for 25 minutes, turning the pieces once halfway through. The sauce should bubble lazily, not boil hard, so the rabbit stays tender.

6. 6

   Uncover, add the olives, and continue simmering for 8-10 minutes until the sauce lightly thickens and the rabbit is just cooked through. The meat should feel tender when pierced near the bone and the juices should run clear.

7. 7

   Taste the sauce and brighten it with the red wine vinegar. If needed, reduce for another 1-2 minutes to reach a spoon-coating consistency. Remove the rosemary sprigs and garlic if you prefer a cleaner finish.

8. 8

   Rest the rabbit in the sauce for 5 minutes off the heat, then scatter with parsley and serve hot with the sauce spooned over. Polenta, roasted potatoes, or crusty bread are classic accompaniments.

Nutrition per serving

Notes

• •Ask your butcher to joint the rabbit into serving pieces to save prep time and help keep the dish within 60 minutes.
• •Rabbit is very lean; keep the braise at a gentle simmer to avoid dryness.
• •If using very ripe fresh tomatoes instead of canned chopped tomatoes, peel and chop them first and expect a slightly looser sauce.
• •For a more rustic version, add a few small rosemary leaves finely chopped at the end for a stronger herbal note.

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