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coniglio alla cacciatora ricetta

Rabbit cacciatora: simple and tasty

Olio Farchioni
A classic recipe which is also one of the most popular main courses in Italy.
5 from 2 votes
Print Recipe
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 300 kcal

Equipment

  • Saucepan

Ingredients
  

  • 1 rabbit of about 1 kg
  • 2 cloves garlic
  • 1/2 glass of vinegar
  • extra virgin olive oil to taste
  • white wine to taste
  • salt to taste
  • pepper to taste
  • 50 gr black olives
  • 50 gr capers
  • 2 sprigs rosemary

Instructions
 

  • Heat the garlic in a saucepan with extra virgin olive oil and add the rabbit pieces.
  • Brown the meat over high heat for about 15 minutes. 
  • Lower the heat, deglaze with a glass of white wine and continue to cook with the lid on, over low heat. 
  • Chop the olives and capers and place them in the pan with the rabbit. 
  • Stir occasionally, and add more wine if needed. 
  • After about 1 hour, add half a glass of vinegar, let it evaporate and cook over high heat for another 10-15 minutes. 
  • Serve hot

Nutrition

Calories: 300kcal