Coniglio alla cacciatora

67 mins
Serves 1
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Directions

  1. 1Add olive oil to a pan.
  2. 2Add olive oil to a pan.
  3. 3Add olive oil to a pan.
  4. 4Add garlic cloves and rabbit pieces.
  5. 5Add garlic cloves and rabbit pieces.
  6. 6Add garlic cloves and rabbit pieces.
  7. 7Add salt.
  8. 8Add salt.
  9. 9Add salt.
  10. 10Cut the carrots, celery and onion.
  11. 11Cut the carrots, celery and onion.
  12. 12Cut the carrots, celery and onion.
  13. 13Remove the rabbit from the pan.
  14. 14Remove the rabbit from the pan.
  15. 15Remove the rabbit from the pan.
  16. 16Add the carrots, celery and onion to the pan.
  17. 17Add the carrots, celery and onion to the pan.
  18. 18Add the carrots, celery and onion to the pan.
  19. 19Stir the ingredients in the pan.
  20. 20Stir the ingredients in the pan.
  21. 21Stir the ingredients in the pan.
  22. 22Add rosemary sprigs and bay leaves.
  23. 23Add rosemary sprigs and bay leaves.
  24. 24Add rosemary sprigs and bay leaves.
  25. 25Pour in the red wine.
  26. 26Pour in the red wine.
  27. 27Pour in the red wine.
  28. 28Add peeled tomatoes, mash them slightly and stir.
  29. 29Add peeled tomatoes, mash them slightly and stir.
  30. 30Add peeled tomatoes, mash them slightly and stir.
  31. 31Cover the pan and simmer over low heat for about 1 hour, stirring occasionally.
  32. 32Cover the pan and simmer over low heat for about 1 hour, stirring occasionally.
  33. 33Cover the pan and simmer over low heat for about 1 hour, stirring occasionally.
  34. 34Serve the rabbit on a plate and enjoy.
  35. 35Serve the rabbit on a plate and enjoy.
  36. 36Serve the rabbit on a plate and enjoy.

Ingredients

  • 1 whole rabbit cut into pieces
  • 1 whole rabbit cut into pieces
  • 1 whole rabbit cut into pieces
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 cloves of garlic
  • 2 cloves of garlic
  • 2 cloves of garlic
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 stalk of celery
  • 1 stalk of celery
  • 1 stalk of celery
  • 800 g peeled tomatoes
  • 800 g peeled tomatoes
  • 800 g peeled tomatoes
  • 0.5 glass red wine
  • 0.5 glass red wine
  • 0.5 glass red wine
  • 4 rosemary sprigs
  • 4 rosemary sprigs
  • 4 rosemary sprigs
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • q.b. extra virgin olive oil
  • q.b. extra virgin olive oil
  • q.b. extra virgin olive oil
  • q.b. salt
  • q.b. salt
  • q.b. salt
  • q.b. pepper
  • q.b. pepper
  • 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.