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Authentic Italian Coniglio alla Cacciatora Recipe: A Savory Rabbit Dish

Coniglio alla Cacciatora (Tuscan Hunter’s Rabbit Stew)

Coniglio alla Cacciatora is a traditional Tuscan rabbit stew, known for its rustic flavors and hearty appeal. This dish combines tender rabbit meat, tomatoes, red wine, and fragrant herbs to create a comforting Italian classic.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian (Tuscan)
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 whole rabbit cut into pieces
  • 5 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 can 14 oz crushed tomatoes
  • 1 cup chicken broth
  • 1 glass dry red wine about ¾ cup
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 bay leaf
  • Salt and black pepper to taste

Method
 

Prepare the Rabbit:
  1. Clean the rabbit thoroughly and pat dry.
  2. Cut it into medium-sized pieces. Marinate with 2 tbsp olive oil, 1 minced garlic clove, 1 tsp rosemary, and a splash of wine. Let it sit for 1 hour.
Brown the Rabbit:
  1. Heat 3 tbsp olive oil in a large pot over medium heat. Sear the rabbit pieces until browned on all sides, then set aside.
Sauté Aromatics:
  1. In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant (about 5 minutes).
Deglaze the Pot:
  1. Pour in the red wine, scraping the bottom to release browned bits. Let it simmer for 2–3 minutes.
Add Tomatoes and Broth:
  1. Stir in the crushed tomatoes and chicken broth. Mix well.
Simmer the Stew:
  1. Return the rabbit pieces to the pot. Add rosemary, thyme, the bay leaf, and season with salt and pepper.
  2. Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5–2 hours. Stir occasionally.
Serve:
  1. Remove the bay leaf before serving. Serve hot with crusty bread, polenta, or mashed potatoes.

Notes

  • If rabbit meat is unavailable, substitute with chicken or pork. The flavors will still be hearty and delicious.
  • Use good-quality wine, as it enhances the depth of the sauce.
  • Leftovers taste even better the next day, as the flavors meld together.