Rabbit Cacciatore or Coniglio alla Cacciatora my version is a delicious, light, and simple version of a classic Italian rabbit stew.
Using white wine ensures that the flavour of the delicate rabbit shines through in this dish and is not masked by red wine and tomatoes.
Coniglio alla Cacciatora or Hunters Rabbit.
I adore cooking with rabbit and this Italian number joins a diverse range of recipes with a host of influences.
The name cacciatore is Italian in origin and translates to “Hunters”. It is pretty much the meat equivalent of the Fishermans “catch of the day” stew or soup.
Unlike many Italian recipes, it has no fixed set of ingredients, although I am sure you can find someone to call me out on that!
It is commonly associated with a tomato sauce and I add a nod to this with the cherry tomatoes. I add them at the start of the cooking to help form the sauce and at the end of the process.
Cacciatore is often made with red wine, but I prefer to use white wine for both this rabbit variation and my chicken cacciatore.
I do this because I think that it provides a much better balance to the sauce than red wine.
Frequently Asked Questions.
Does this recipe use farmed or wild rabbit?
I develop all of my rabbit recipes with a farmed rabbit in mind.
I do this because it is much more predictable, but you can use a wild rabbit. You will need to increase the cooking time and reduce the cooking temperature though! I would double the cooking time and reduce the cooking temperature to 150°C-160°C or around 320°F.
Can I use other parts of the rabbit?
Yes if you have a whole rabbit cut into joints throw it all in. Just be careful with the loin because it can dry out very quickly even if it is on the bone!
Do I have to use cherry tomatoes?
Not at all, cut up any old tomatoes that you like and chuck em in, but if they appear watery discard the seeds.
What white wine should I use?
The obvious answer to this is to suggest a nice pinot grigio, it is a great neutral cooking wine. But I like cooking this dish with a nice acidic muscadet and serve.
I’d avoid any medium or sweeter white wines for cooking on most occasions.
I love serving any cacciatore with a cheesy polenta porridge because it complements the dish so well! I usually change up the cheese to match the intensity of the sauce.
For this rabbit recipe cacciatore, I would use something pretty gently flavoured like nutty Gruyere or Comté Cheese.
This recipe also works wonderfully with potatoes.
It does not matter whether it is some simple boiled potatoes or some crispy fried potatoes, they are great for mopping up the sauce.
As this is very much a lighter cacciatore it works great served with something like this asparagus and pancetta recipe.
This Rabbit Cacciatore recipe or Coniglio alla Cacciatora in Italian is a modern lighter take on the classic hunters "catch of the day" recipe featuring rabbit legs cooked in a white wine sauce.
- 2 Rabbit Legs
- 1 Tbsp Flour
- 3 Tbsp Olive Oil
- 3 Anchovy Fillets
- 6 Shallots
- 6 Garlic Cloves
- 175ml (¾ Cup) White Wine
- 250ml (1 Cup) Chicken Stock
- 250g (1⅓-1½ Cups) Cherry Tomatoes
- Salt to Taste
- Pepper to Taste
- Season the rabbit with salt and pepper and then dredge with the flour.
- Heat the olive oil in a heavy-based pan over a medium heat.
- Add the rabbit legs and brown on both sides before removing.
- Add the anchovy fillets to the pan along with the peeled shallots.
- Cook for 5 minutes stirring occasionally.
- Pour in the white wine and allow to reduce to by ¾'s scraping the bottom of the pan to loosen any residue.
- Return the rabbit to the pan and pour over the chicken stock.
- Crush the garlic cloves with the heel of your hand and add them to the pan.
- Chop half of the cherry tomatoes into two and add them with the bay leaf.
- Add a lid and place in the oven and 180°C or 350°F for 40 minutes.
- Take the pan out of the oven and remove the rabbit legs and cover with foil.
- Reduce the cooking liquid by half and then cut the remaining tomatoes in half and add those.
- Stir and cook for two minutes.
- Return the rabbit and coat with the sauce before serving with lots of fresh parsley.
Amount Per Serving: Calories: 615Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 82mgSodium: 460mgCarbohydrates: 39gFiber: 6gSugar: 16gProtein: 36g
Calorific details are provided by a third-party application and are to be used as indicative figures only.