The rabbit Cacciatore is one of the simplest preparations to cook this meat, with a simple crunch of vegetables and some olive.
It is said that the name “cacciatore” (in Italian “alla cacciatora”), indicated for some meat recipes, derives precisely from the fact that during hunting, the meat was cooked easily and with very few ingredients found in the countryside. Today this dish is highly appreciated for its simplicity. The very simple recipe for the rabbit Cacciatore includes classic for the sauce and olives. Of course, the quality of meat is essential.
Print Recipe
RABBIT CACCIATORE
Instructions
Begin the recipe chopping the onion (1), the celery stalk (2) after carefully washing and the carrot (3) after peeling.
In the terracotta pot, place five tablespoons of extra virgin olive oil (4) to worm on medium heat. Once done, peel the garlic clove (5), and add to the pot with the chopped onions, celery and carrot (6). Soak slowly until the onion becomes transparent.
Once done, wash the rabbit thighs to remove all the blood and soak for about half an hour with a drop of vinegar if the scent is too wild. Once drained and dried with a cloth (7), add the rabbit to the pot (8) and let it brown for about five minutes in the frying so that it will take good color (9).
Once done, add the wine (10) and let evaporate for a few minutes without a lid, on medium heat. However, keep the sauce on the bottom and then add the olives (11). Add the rosemary sprig (12), cover with a lid and leave for about five minutes.
After five minutes add half a glass of hot water (13) and half stock cube (14). Melt it, mix well and then cover it again to bring the rabbit at the end of cooking (15). Times depend on the size of the meat and range from a minimum of 40 minutes to a maximum of one hour. Always check with a fork the meat baking, and when ready, serve on a hot table, with a little bit of aubergine and olives.
