Entrée: Italy – Coniglio Alla Cacciatora (Hunter-Style Rabbit)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

1 whole rabbit (2–3 lb / 900–1350 g), jointed
Salt and black pepper to taste
3 tbsp (45 ml) extra-virgin olive oil
1 onion, thinly sliced
1 carrot, diced
1 celery stalk, diced
3 garlic cloves, sliced
1 / 2 cup (120 ml) dry red wine
1 (14 oz / 400 g) can crushed tomatoes (or 2 cups / 480 ml fresh tomatoes)
1 sprig rosemary
1 tsp dried oregano
10–12 pitted black olives (optional)
1 tbsp (15 ml) capers (optional)
Fresh basil or parsley for garnish

Instructions

1. Season rabbit pieces with salt and pepper. Heat olive oil in a large skillet or Dutch oven and brown rabbit on all sides; remove and set aside.
2. Add onion, carrot, and celery to the pan and sauté until softened; add garlic and cook 1 minute more.
3. Pour in red wine to deglaze, reduce by half.
4. Stir in crushed tomatoes, rosemary, oregano, olives and capers if using.
5. Return rabbit to the sauce, bring to a simmer, cover and cook gently 45–60 minutes until meat is tender and sauce has thickened.
6. Remove rosemary, adjust seasoning, garnish with basil or parsley, and serve hot.

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