Rabbit cacciatore
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Rabbit cacciatore is a delicious, rustic and flavorful second course that's perfect for a dinner with friends or a family lunch. Rabbit meat is very delicate and healthy. Flavorful than chicken, it's perfect for a variety of dishes. Roast rabbit and Ischia-style rabbit are also excellent, but this recipe is absolutely one of the best.
This rabbit dish is based on olives, tomatoes, shallots, wine, and a few aromatic herbs that give it remarkable flavor and aroma. Rabbit cacciatore is incredibly simple to make. Since it's a peasant dish, the use of bay leaves and rosemary shouldn't be surprising; these two aromatic herbs also help eliminate that gamey aftertaste and go really well!
A simple and delicious second course that I'm sure you'll love. That sauce is absolutely irresistible!
► Ingredients for rabbit cacciatore:
1 kg rabbit
120 g pitted olives
80 g shallots
40 g tomato paste
120 ml red wine
2 cloves garlic
2 bay leaves
1 sprig rosemary
Meat broth to taste
4 tablespoons extra virgin olive oil
Salt to taste
For the marinade
250 ml white wine vinegar
Water to taste
2 sprigs rosemary
1 bay leaf
The recipe is on the website: https://www.casapappagallo.it/ricette...
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