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Cacciatore di Coniglio

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Course Main Course
Cuisine Italian

Equipment

  • Large skillet or Dutch oven, cutting board, knife, wooden spoon, measuring cups, and spoons.

Ingredients
  

  • For the Rabbit Stew:
  • 1 whole rabbit cut into pieces (about 3-4 pounds)
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 cup mushrooms sliced (optional)
  • 1 can 14 oz crushed tomatoes
  • 1 cup red wine or broth for a non-alcoholic version
  • 2-3 sprigs fresh rosemary or 1 teaspoon dried
  • 2-3 sprigs fresh thyme or 1 teaspoon dried
  • Salt and pepper to taste
  • 1 cup chicken or vegetable broth

Instructions
 

  • Step 1: Prepare the Ingredients
  • Start by cutting the rabbit into serving-sized pieces. Rinse and pat them dry with paper towels.
  • Chop the onion, garlic, carrots, and celery. If using mushrooms, slice them up as well.
  • Step 2: Sear the Rabbit
  • In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
  • Add the rabbit pieces in batches to avoid overcrowding, and sear until browned on all sides, about 5-7 minutes.
  • Once browned, remove the rabbit from the pan and set it aside.
  • Step 3: Sauté the Vegetables
  • In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
  • If you’re using mushrooms, add them now and cook for another 2-3 minutes.
  • Step 4: Add the Tomatoes and Wine
  • Pour in the crushed tomatoes and red wine, stirring well to combine. Scrape up any brown bits from the bottom of the pot for extra flavor.
  • Return the rabbit to the pot, adding the herbs, salt, and pepper. Pour in the broth to cover the rabbit pieces.
  • Step 5: Simmer
  • Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, until the rabbit is tender. Stir occasionally to prevent sticking.
  • Step 6: Final Touches
  • Once the rabbit is cooked through and tender, remove the lid and let it simmer uncovered for another 10-15 minutes to thicken the sauce if needed.
  • Adjust the seasoning with salt and pepper to taste.
  • Step 7: Serve
  • Serve the Cacciatore di Coniglio hot, garnished with fresh herbs if desired. It pairs wonderfully with polenta, crusty bread, or over pasta.