Coniglio alla Cacciatora (Rabbit, Hunter’s style)

May 5, 2013Posted in:

Coniglio alla Cacciatora
Rabbit, Hunter’s style

Eat this dish the way we do in Italy, with your hands.

10 cloves garlic, peeled
6 tablespoons extra-virgin olive oil
1 (3-pound) rabbit, cut in pieces
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 cup white wine
3 cups crushed canned tomatoes
½ cup pitted black olives
Salt and fresh ground black pepper, to taste

1. In a large saute pan, saute the garlic in the olive oil until the cloves turn golden, about 5 minutes. Add the rabbit, sage, and rosemary. Cook approximately 15 minutes, stirring well so the rabbit browns evenly. Add the white wine and let it reduce completely, about 10 minutes, then remove the rabbit from the pan with a slotted spoon.
2. To the same pan, add the tomatoes and cook them for 8 to 10 minutes. Return the rabbit to the pan, mix well with the sauce, reduce the heat to low, and simmer, covered, for 10 minutes. Uncover the pan, add the olives, and return the heat to medium. Simmer another 5 to 10 minutes, until the meat is cooked and tender and the tomato sauce is thick, not watery. Season with the salt and pepper to taste. Serve.