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.
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
Instructions
Prepare the Rabbit:
- Clean the rabbit thoroughly and pat dry.
- 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:
- 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:
- In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant (about 5 minutes).
Deglaze the Pot:
- Pour in the red wine, scraping the bottom to release browned bits. Let it simmer for 2–3 minutes.
Add Tomatoes and Broth:
- Stir in the crushed tomatoes and chicken broth. Mix well.
Simmer the Stew:
- Return the rabbit pieces to the pot. Add rosemary, thyme, the bay leaf, and season with salt and pepper.
- Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5–2 hours. Stir occasionally.
Serve:
- 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.