Rabbit Cacciatore

A rustic stew where rabbit meat falls off the bone, simmering in a short, glossy sauce sharpened by red wine vinegar. The powerful aroma of rosemary and candied garlic infuses every piece.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 617
• Protein: 65 g
• Carbs: 19 g
• Fat: 25 g

Ingredients

• 1200 g Rabbit meat ( cut into pieces )
• 1 piece Yellow onion ( sliced )
• 3 piece Garlic ( crushed )
• 4 tbsp Extra virgin olive oil
• 200 ml Dry white wine
• 2 tbsp Red wine vinegar
• 4 piece Round tomato ( diced )
• 50 g Black olive ( pitted )
• 2 piece Rosemary ( fresh sprigs )
• 2 piece Thyme ( fresh sprigs )
• 30 g Wheat flour
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Chicken broth ( hot )

Instructions

1. Brown the meat

   Heat the olive oil in a cast-iron pot. Add the rabbit pieces and brown them on all sides until the skin is golden and crispy.

2. Dust and flavor

   Dust the flour over the meat to bind the future sauce. Add the sliced onion and crushed garlic cloves. Let them brown slightly without burning.

3. Deglaze the juices

   Pour in the dry white wine and red wine vinegar. Scrape the bottom of the pot with a wooden spoon to release the cooking juices that will give body to the sauce.

4. Simmer the stew

   Add the diced tomatoes, black olives, rosemary, thyme, and chicken broth. Cover and simmer over low heat. The meat should be tender and easily fall off the bone.

5. Reduce the sauce

   Remove the lid and increase the heat if necessary so the sauce coats the spoon. It should be smooth and well-coat the rabbit pieces.

Chef's tips

• Do not skip the browning stage: that is where the flavor is created.
• If the sauce is too thin at the end, remove the meat and reduce the liquid over high heat.
• Vinegar is key; it cuts through the rabbit's richness and provides structure.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Even better when gently reheated the next day.