Rabbit Cacciatore is a typical dish of Italian cuisine, originating from the Tuscany region. It is a tasty second course made with rabbit meat, cooked with tomatoes, garlic, olive oil, and white wine. Its preparation takes about 15 minutes of preparation and 60 minutes of cooking. Rabbit Cacciatore is a highly appreciated dish for its intense and aromatic flavor.
The rabbit should be cut into pieces and marinated in water and vinegar, preferably in the refrigerator for two hours.
Lift it, rinse it, and drain it well.
In a saucepan, sauté the garlic in oil; then remove the cloves and add the pieces of rabbit. Season with salt and pepper.
When the rabbit has dried, gradually add the white wine and then the chopped tomatoes.
After this operation, the pot should be covered to continue cooking, but if you find that the rabbit is too watery, uncover it again.
Large frying pan
Knife
Cooking spoon
Chopping board
Italy, Toscana
| Energy (kcal) | 91.18 |
| Carbohydrates (g) | 0.88 |
| of which Sugars (g) | 0.88 |
| Fat (g) | 3.01 |
| of which Saturates (g) | 1.18 |
| Protein (g) | 13.93 |
| Fiber (g) | 0.23 |
| Sale (g) | 0.05 |
