Coniglio alla Cacciatora

Nutrition · per serving

Steps

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.

   800 g rabbit, jointed into 4-6 pieces6 g fine sea salt2 g black pepper, freshly ground15 g plain flour
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.

   30 ml extra-virgin olive oil800 g rabbit, jointed into 4-6 pieces
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.

   120 g onion, finely sliced2 garlic cloves, lightly crushed2 sprigs fresh rosemary
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.

   120 ml dry white wine
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.

   250 g chopped tomatoes120 ml water or light stock800 g rabbit, jointed into 4-6 pieces
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.

   60 g black olives, pitted
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.

   5 ml red wine vinegar2 sprigs fresh rosemary2 garlic cloves, lightly crushed
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.

   8 g flat-leaf parsley, chopped

Origin & History

Coniglio alla cacciatora, or hunter-style rabbit, is part of the Italian family of cacciatora dishes, in which meat is cooked with aromatics, wine, and tomatoes. Versions vary by region and household: some include olives, others capers or anchovy, and some use white wine while others prefer red. Rabbit has long been valued in the Italian countryside, where it was both practical and deeply traditional.