Coniglio alla Cacciatora (Hunter’s Rabbit)

Coniglio alla Cacciatora

Coniglio alla Cacciatora (Hunter’s Rabbit)

By Master Chef Gianluca Deiana Abis

History of Coniglio alla Cacciatora

Coniglio alla Cacciatora, or "Hunter’s Rabbit," is a rustic Italian dish originating from central and southern Italy. The name cacciatora means "hunter's style" in Italian, and this refers to the traditional way hunters would prepare game after a day of hunting, often with simple, accessible ingredients that could be found in the countryside.

Rabbit, being a common wild game in many Italian regions, is typically braised with tomatoes, wine, and aromatic herbs. This dish is a perfect example of cucina povera (the cuisine of the poor), using what the land and hunting provided to create a hearty, flavorful meal. Over time, the recipe has been adapted across Italy, with different regions adding their own variations, but the base ingredients remain consistent.

Ingredients

• For the Rabbit:

  • 1 whole rabbit (about 3-4 lbs), cut into pieces (or ask your butcher to do it)

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 carrot, chopped

  • 2 celery stalks, chopped

  • 1/2 cup dry white wine

  • 1 can (14 oz) crushed tomatoes (or fresh, ripe tomatoes if in season)

  • 1/2 cup black or green olives (optional, but traditional)

  • 1-2 sprigs fresh rosemary

  • 1 sprig fresh thyme

  • 1 bay leaf

  • Salt and pepper, to taste

  • 1/4 teaspoon red pepper flakes (optional, for a slight kick)

• For Serving:

  • Fresh parsley, chopped (optional)

  • Crusty bread or polenta (optional)

Preparation Steps

1. Prepare the Rabbit:

• Season the rabbit pieces with salt and pepper on all sides. If the rabbit is whole, be sure to break it down into manageable pieces (legs, ribs, and shoulders).

• In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

2. Brown the Rabbit:

• Add the rabbit pieces to the pot in batches, browning them on all sides. Remove the browned rabbit pieces and set aside.

3. Cook the Vegetables:

• In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables soften and become aromatic.

4. Deglaze the Pot:

• Add the white wine to the pot, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce for 2-3 minutes.

5. Braise the Rabbit:

• Return the browned rabbit pieces to the pot. Add the crushed tomatoes, olives (if using), rosemary, thyme, and bay leaf.

• Pour in enough water (or chicken broth) to just cover the rabbit. Bring the mixture to a simmer.

6. Simmer Slowly:

• Reduce the heat to low, cover the pot, and simmer the rabbit for about 1.5 to 2 hours, or until the meat is tender and falling off the bone. Check occasionally to ensure the sauce doesn’t dry out—add more water or wine as needed.

7. Adjust Seasoning:

• After the rabbit is tender, remove the bay leaf and herb sprigs. Taste the sauce and adjust the seasoning with salt, pepper, or red pepper flakes if desired.

8. Serve:

• Serve the rabbit hot with the braised sauce, garnished with fresh parsley if desired. This dish is traditionally served with crusty bread to mop up the sauce or with polenta for a heartier meal.

Chef Tips:

1. Rabbit Substitute:If rabbit is difficult to find, this dish can be made with chicken or other poultry, although rabbit is the traditional choice. For a more authentic flavor, look for wild rabbit when available.

2. Slow Braising is Key:The key to tender, flavorful rabbit is slow braising. Cooking it on low heat for a longer period of time ensures the meat becomes melt-in-your-mouth tender.

3. Herb Variations:While rosemary and thyme are classic in this dish, you can also experiment with sage or bay leaves for different aromatic notes.

4. Wine Pairing:This rich and flavorful dish pairs wonderfully with a robust red wine, such as a Chianti Classico or a Barbera.

5. Use Homemade Broth:If you have homemade chicken or vegetable broth on hand, use that instead of water to deepen the flavor of the sauce.

Enjoy your Coniglio alla Cacciatora!

This traditional dish from central and southern Italy is perfect for a cozy family meal or a special gathering. Its rustic flavors and tender rabbit are a testament to the simple yet profound beauty of Italian cooking. Buon Appetito!