Beef & Game
Rabbit Cacciatore (Coniglio alla cacciatora)
Rabbit cacciatore is an Italian classic in which the meat is slowly braised with white wine, herbs, olives and tomato paste. Patient simmering keeps the rabbit tender, juicy and full of flavour. This is the recipe chef Emanuele Ridi uses to prepare it.
Prep: 20 min
Cook: 50 min
Servings: 4
Energy: 300 kcal per serving
Method
01.
Season the rabbit portions with salt and pepper and coat them lightly in flour; shake off the excess. In a pot, gently fry the garlic in the oil for about a minute until pale golden. Then remove it an…
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