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Coniglio Ala Cacciatore (Hunter's Style Rabbit) Recipe

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This recipe for Coniglio Ala Cacciatore (Hunter's Style Rabbit), by , is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Cardillo
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 2-3 lb Rabbit, cut into small pieces
1/3 cup olive oil
1 med. onion,chopped
2-3 cloves of garlic, sliced
2 stalks celery, sliced
10-15 Gaeta or Kalamata olives
1 cup dry white wine
5 plum tomatoes chopped
1/4 tsp oregano,
1 sprig rosemary,
1 bay leaf,
1-2 sage leaves
salt
red pepper flakes, to taste
chopped parsley for garnish

Directions:
Directions:
Number of Servings: 4-6
Preparation Time: 20 minutes plus cooking time

Wash rabbit and dry on clean dish towel.

Heat olive oil in large frying pan, add rabbit to brown, don't over crowd pan. If pan is not large enough, brown in batches. Remove rabbit and add onion, and garlic. Cook until soft. Add olives and celery, cook 2 or 3 mins. Return rabbit to pan stir with other ingredients, add wine, deglaze pan, cook about 5 minutes over medium heat.

Add tomatoes, spices, stir well. Cover. Simmer on low for about 60 mins. If too dry add a little more wine or water. Plate and sprinkle with parsley.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes plus cooking time
Personal Notes:
Personal Notes:
This is good served over rice or it's especially good with polenta.

 

 

 

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