Entree: 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 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 whole rabbit, about 2.5 lb (1.1 kg) dressed, cut into 8 pieces
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 oz (60 g) pancetta, diced (optional but traditional)
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1/2 cup (120 ml) dry white wine (or red, if preferred)
- 1 cup (240 ml) canned crushed tomatoes
- 1/2 cup (120 ml) chicken stock
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) chopped fresh rosemary or 1 tsp (1 g) dried rosemary

Instructions

1. Season rabbit pieces with salt and pepper. In a large sauté pan, heat olive oil over medium heat; cook pancetta until lightly crisp, then add rabbit pieces and brown on all sides, about 4 minutes per side; transfer to a plate.
2. In the same pan, add onion and garlic and sauté until softened; deglaze with wine, scraping up browned bits.
3. Add crushed tomatoes, chicken stock, oregano, rosemary, and bay leaf; stir to combine and bring to a simmer.
4. Return rabbit to the pan, reduce heat to low, cover, and simmer gently for 45–60 minutes until meat is tender and sauce has reduced.
5. Remove bay leaf, taste and adjust seasoning with salt and pepper, stir in chopped parsley, and serve hot.