Coniglio alla cacciatora
Directions
- 1Add olive oil to a pan.
- 2Add garlic cloves and rabbit pieces.
- 3Add salt.
- 4Cut the carrots, celery and onion.
- 5Remove the rabbit from the pan.
- 6Add the carrots, celery and onion to the pan.
- 7Stir the ingredients in the pan.
- 8Add rosemary sprigs and bay leaves.
- 9Pour in the red wine.
- 10Add peeled tomatoes, mash them slightly and stir.
- 11Cover the pan and simmer over low heat for about 1 hour, stirring occasionally.
- 12Serve the rabbit on a plate and enjoy.
Ingredients
- 1 whole rabbit cut into pieces
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 1 stalk of celery
- 800 g peeled tomatoes
- 0.5 glass red wine
- 4 rosemary sprigs
- 3 bay leaves
- q.b. extra virgin olive oil
- q.b. salt
- q.b. pepper
Tips
- Consider to peel and cut the celery, carrots, and onions into 1 cm cubes.
- If necessary, add a little water to prevent it from drying out.
- Adjust salt and pepper if needed once the rabbit is tender and cooked.
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