Tuscan rabbit cacciatore
Tuscan rabbit cacciatore is very easy to put together. Considered a peasant-style dish from the Tuscany region, rabbit is very economical and really quite easy to prepare.
There are many different recipes for this dish. For example, in Tuscan rabbit cacciatore, the meat is marinated in a mix of water, vinegar and aromatic herbs. In many regions, rabbit cacciatore is made with olives and you can use black or green olives or a mix of more varieties, for example.
In every recipe that includes rabbit in pieces, it is important that the size of each piece is uniform to allow the meat to cook evenly.
Make this a main course for all family occasions. Garnish it with chopped parsley, season with salt and bring it to the table hot and steaming. Make sure you also have some homemade bread or slices of toasted bread: mopping up the bread with a sauce like that is a must!
Ingredients – serves 4
- 1 medium sized rabbit
- 1/2 glass of dry white wine
- 1 handful of black peppercorns
- 2 cloves of garlic
- 1 good sprig of fresh rosemary
- 1 good sprig of fresh parsley
- A dash of extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon sea salt
Preparation
- Cut the rabbit into pieces and then marinate in the fridge for about 4 hours (or overnight) in the wine, vinegar, salt and black pepper. We use a handy ziploc bag for this as it’s a great way to ensure that all the meat is touched with the marinate.
- In a fairy deep saucepan, arrange a mixture of garlic, rosemary and parsley, then lay the rabbit pieces over the top.
- Drizzle with the olive oil and cook uncovered over a low heat for about an hour turning periodically to brown.
