Cacciatore di Coniglio: A Rustic Italian Rabbit Stew

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Cacciatore di Coniglio

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Course Soup

Cuisine Italian

Equipment

• Equipment Needed: Large skillet or Dutch oven, wooden spoon, cutting board, knife, measuring cups and spoons

Ingredients

  

• Ingredients
• For the Rabbit Stew:
• 2 lbs rabbit cut into pieces
• 2 tablespoons olive oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 1 carrot diced
• 1 celery stalk diced
• 1 bell pepper diced (red or yellow)
• 1 can 14 oz crushed tomatoes
• 1 cup dry white wine or chicken broth for a non-alcoholic option
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)
• Variations
• Herb Variations: Swap out oregano and thyme for fresh herbs like rosemary or sage for a different flavor profile.
• Vegetable Additions: Feel free to add mushrooms or olives for an extra layer of taste.
• Spicy Twist: Add red pepper flakes for a bit of heat.
• Tips and Substitutions for Dietary Needs
• Rabbit Substitutes: If rabbit is hard to find chicken thighs or a mix of dark meats work well.
• Gluten-Free: This dish is naturally gluten-free but ensure the wine or broth used is certified gluten-free.
• Lower Calories: Use skinless rabbit or chicken to reduce fat content.

Instructions

 

• Step-by-Step Instructions
• Prepare the Rabbit: Rinse the rabbit pieces under cold water and pat them dry with paper towels. Season with salt and pepper.
• Brown the Rabbit: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the rabbit pieces, browning them on all sides (about 5-7 minutes). Remove from the skillet and set aside.
• Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, carrot, celery, and bell pepper. Cook for about 5-7 minutes, until the vegetables are softened.
• Deglaze the Pan: Pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the pan. This adds great flavor!
• Add the Rabbit and Tomatoes: Return the rabbit to the skillet, and add the crushed tomatoes, oregano, thyme, and bay leaf. Stir to combine.
• Simmer the Stew: Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1 hour, or until the rabbit is tender and cooked through.
• Final Touches: Remove the bay leaf. Adjust the seasoning with salt and pepper as needed. Let the stew stand for about 15 minutes to allow the flavors to meld.
• Serve: Ladle the Cacciatore di Coniglio into bowls and garnish with fresh parsley. Serve with crusty bread or over polenta for a complete meal.

Keyword Cacciatore di Coniglio, Italian Rabbit Stew

Cacciatore di Coniglio, or Rabbit Cacciatore, is a traditional Italian dish that embodies the heart and soul of rustic Italian cooking. This flavorful stew combines tender rabbit meat with aromatic vegetables, herbs, and a rich tomato sauce. The term “cacciatore” means “hunter” in Italian, and this dish was originally prepared by hunters with the ingredients they had on hand. From my own personal experience, this dish is not only hearty and satisfying but also offers a wonderful way to impress your guests with its unique flavors and comforting nature. Let me show you how I make this delicious stew.

Notes on What to Expect

You can expect a comforting and hearty meal, with tender rabbit bathed in a savory tomato sauce. The combination of herbs and vegetables will create a rich, aromatic dish that fills your kitchen with mouthwatering scents.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Time to Stand: 15 minutes
• Total Time: 2 hours 5 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: Moderate (around $25)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large skillet or Dutch oven, wooden spoon, cutting board, knife, measuring cups and spoons
• > Go here to buy the must-have equipment and ingredients for making a Savory  ##Cacciatore di Coniglio  here.

Ingredients

• For the Rabbit Stew:
  • 2 lbs rabbit, cut into pieces
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 bell pepper, diced (red or yellow)
  • 1 can (14 oz) crushed tomatoes
  • 1 cup dry white wine (or chicken broth for a non-alcoholic option)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • > Go here to buy the must-have equipment and ingredients for making a Savory  ##Cacciatore di Coniglio  here.

Variations

• Herb Variations: Swap out oregano and thyme for fresh herbs like rosemary or sage for a different flavor profile.
• Vegetable Additions: Feel free to add mushrooms or olives for an extra layer of taste.
• Spicy Twist: Add red pepper flakes for a bit of heat.

Tips and Substitutions for Dietary Needs

• Rabbit Substitutes: If rabbit is hard to find, chicken thighs or a mix of dark meats work well.
• Gluten-Free: This dish is naturally gluten-free, but ensure the wine or broth used is certified gluten-free.
• Lower Calories: Use skinless rabbit or chicken to reduce fat content.

Step-by-Step Instructions

1. Prepare the Rabbit: Rinse the rabbit pieces under cold water and pat them dry with paper towels. Season with salt and pepper.
2. Brown the Rabbit: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the rabbit pieces, browning them on all sides (about 5-7 minutes). Remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, carrot, celery, and bell pepper. Cook for about 5-7 minutes, until the vegetables are softened.
4. Deglaze the Pan: Pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the pan. This adds great flavor!
5. Add the Rabbit and Tomatoes: Return the rabbit to the skillet, and add the crushed tomatoes, oregano, thyme, and bay leaf. Stir to combine.
6. Simmer the Stew: Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1 hour, or until the rabbit is tender and cooked through.
7. Final Touches: Remove the bay leaf. Adjust the seasoning with salt and pepper as needed. Let the stew stand for about 15 minutes to allow the flavors to meld.
8. Serve: Ladle the Cacciatore di Coniglio into bowls and garnish with fresh parsley. Serve with crusty bread or over polenta for a complete meal. > Go here to buy the must-have equipment and ingredients for making a Savory  ##Cacciatore di Coniglio  here.

Nutritional Information Per Serving

• Calories: Approximately 350
• Protein: 36g
• Carbohydrates: 12g
• Fat: 18g
• Fiber: 2g

I hope this guide has made making Cacciatore di Coniglio seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking adventure!