Recipe

Italian Hunter's Rabbit Stew

Savory Tuscan Rabbit Delight

4.6 out of 5

Indulge in the flavors of traditional Italian cuisine with this delightful recipe for Coniglio alla cacciatora. This rustic dish, originating from the heart of Tuscany, combines tender rabbit meat with aromatic herbs and a rich tomato sauce, creating a comforting and satisfying meal.

Stew› Coniglio alla cacciatora

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

1.5 to 2 hours

Total time

1 hour and 50 minutes to 2 hours and 20 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, Low-carb diet, High-protein diet, Gluten-free diet, Dairy-free diet

Allergens

N/A

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet

Ingredients

1 rabbit, cut into pieces (about 2.5 lbs / 1.1 kg) 1 rabbit, cut into pieces (about 2.5 lbs / 1.1 kg)
3 tablespoons olive oil 3 tablespoons olive oil
4 cloves of garlic, minced 4 cloves of garlic, minced
1 onion, finely chopped 1 onion, finely chopped
1 carrot, finely chopped 1 carrot, finely chopped
1 celery stalk, finely chopped 1 celery stalk, finely chopped
1 cup (240 ml) red wine 1 cup (240 ml) red wine
2 cups (480 ml) tomato passata 2 cups (480 ml) tomato passata
1 cup (240 ml) chicken or vegetable broth 1 cup (240 ml) chicken or vegetable broth
2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
4 sprigs of fresh thyme 4 sprigs of fresh thyme
2 bay leaves 2 bay leaves
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 12g, 2g
Carbohydrates (total, sugars): 10g, 6g
Protein: 45g
Fiber: 3g
Salt: 1.5g

Preparation

1.
In a large, heavy-bottomed pot, heat the olive oil over medium heat.
2.
Add the rabbit pieces to the pot and brown them on all sides. Remove the rabbit from the pot and set aside.
3.
In the same pot, add the minced garlic, chopped onion, carrot, and celery. Sauté until the vegetables are softened and lightly golden.
4.
Pour in the red wine and let it simmer for a few minutes to allow the alcohol to evaporate.
5.
Add the tomato passata, chicken or vegetable broth, rosemary, thyme, and bay leaves to the pot. Season with salt and pepper to taste.
6.
Return the rabbit pieces to the pot, ensuring they are submerged in the sauce.
7.
Reduce the heat to low, cover the pot, and let the stew simmer gently for about 1.5 to 2 hours, or until the rabbit meat is tender and easily falls off the bone.
8.
Once cooked, remove the bay leaves, rosemary, and thyme sprigs from the pot.
9.
Serve the Coniglio alla cacciatora hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

Rabbit — If rabbit meat is not readily available, you can substitute it with chicken thighs or drumsticks for a similar flavor and texture.

Tips & Tricks

For a richer flavor, marinate the rabbit pieces in red wine, garlic, and herbs for a few hours before cooking.
If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the dish.
Serve the Coniglio alla cacciatora with a side of creamy polenta or crusty bread to soak up the delicious sauce.
Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
This dish pairs wonderfully with a glass of Chianti or Sangiovese wine.

Serving advice

Serve the Coniglio alla cacciatora hot, allowing the tender rabbit meat to take center stage. Garnish with fresh herbs, such as parsley or basil, for a pop of color and added freshness.

Presentation advice

Present the Coniglio alla cacciatora in a rustic, family-style serving dish, allowing the vibrant red sauce and tender rabbit pieces to be the focal point. Accompany the dish with a side of polenta or crusty bread, and garnish with a sprig of fresh rosemary for an elegant touch.