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The rabbit cacciatore

Rabbit cacciatore

Rabbit cacciatore not believe I ate twice prepared the same way, nor ever having found a recipe identical to another.

However, it seems that all northern Italian cuisine agrees on one thing: the term cacciatore the use of red wine to color meat is indicated institutionally white and make them look like those of a game dish!
And we'll leave the different interpretation of this dish which is generally found in the central south of the country for a future recipe.

But, in any case it is prepared, it is always a very tasty dish, suitable to be accompanied by one steaming polenta or give some rice or - why not? - from a nice couscous!
I prepare well.

Ingredients:

un Rabbit (NB)

g.

1'000

lean bacon

g.

100

onion

pc.

1

rosemary small sprig

pc.

1

celery stalk

pc.

1

small carrot

pc.

1

garlic

clove

1

Red wine

ml.

200

peeled

g.

200

extra virgin olive oil

q.s.

salt and pepper

q.s.

 

Preparation:

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Take a small rabbit (NB) porzionarlo and into parts of similar size (or get it done at the butcher). In a deep pot often (in the photo a cast iron pot) brown a lean chopped bacon and onion, also with the freshly chopped rosemary, up to cook it well. Reserve the mince leaving the fat in the pan, or transferring it like the pictures in a suitable pan to brown the rabbit.

Then bake the pieces of rabbit coloring them well on all sides, if necessary adding a little 'oil, and as they are ready to transfer into the pot.

Add the carrot and celery cut into small pieces and complete with a crushed garlic clove.

Let the red wine evaporate in the pan and then pour it on the rabbit, add the peeled tomatoes and then the minced bacon and onion previously reserved. Season with salt and pepper (since the pancetta is generally quite salty, adjust salt carefully).

Cook in simmering pot open for about 30 'in order to thicken the sauce. Put the lid, reduce heat and cook for 60 '.

Remove the pieces of meat, place them on a tray and cover them with the cooking juices.
Wanting to serve this dish with polentaI preferred to use the mill to achieve a homogeneous seasoning and bind even better with the polenta.

Buon appetito!

ADVICES AND NOTES:

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  • print pdf  Recipe, text only: to print or download
  • as I can see from the photos I used to cook two different containers: the ideal would be a very large pan and high edges: I have not found one yet that convinces me enough (I try to buy robust things and stay where possible: unfortunately they are usually also expensive ...)
  • this dish can be prepared even the day before, to gain time, if you expect more things to bring to the table (it depends on how good forks are the friends you expect!). In this case, hold the rabbit in a pot covered with past gravy. The next day, with a few minutes on the fire, the rabbit will be even better.
  • among the many variations on the theme the main are:
    • a good amount of dried porcini mushrooms
    • a pepper or two strips or chunks
    • a handful of pitted olives
    • Then, depending on what's in the fridge, accordingly!
  • Note My neighbor brought me a beautiful rabbit reared outdoors (already clean) yet full.
    Although young was definitely in the flesh and so I prepared half (just over a kilo!) For this dish and the other half, well-proportioned, I transferred it to my magic freezer!

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