🍅 Rabbit cacciatore

Name: Rabbit cacciatore
Total time: 90 min
Yield: 4
Cuisine: Italy · Central Italy
Ingredients: 1 rabbit (about 1.2 kg), cut into pieces; 3 tbsp olive oil; 3 garlic cloves, crushed; 2 sprigs rosemary; 150 ml dry white wine; 400 g canned chopped tomatoes; 80 g black olives; Salt, black pepper

Origin: Italy · Central Italy

435kcal

per serving · 300 g

145kcal

per 100 g

54 gProtein18 g / 100 g

21 gFat7 g / 100 g

6 gCarbs2 g / 100 g

Coniglio alla cacciatora is rabbit braised "hunter's style" with garlic, rosemary, white wine, tomato and olives. The lean meat cooks slowly until it falls from the bone, while the sauce turns thick, herby and slightly tangy. It is a rustic Italian main course, served with polenta, potatoes or simple vegetables.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

✓

High protein18 g protein per 100 g — 50% of the calories

Not vegetarianbecause of: rabbit

Not veganbecause of: rabbit

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

rabbittomatoolivesrosemarywhite winegarlic

Recipe

4 servings90 min

Ingredients

1 rabbit (about 1.2 kg), cut into pieces
3 tbsp olive oil
3 garlic cloves, crushed
2 sprigs rosemary
150 ml dry white wine
400 g canned chopped tomatoes
80 g black olives
Salt, black pepper

Method

Season the rabbit and brown it on all sides in the olive oil with the garlic and rosemary.
Pour in the white wine and let it bubble until mostly evaporated.
Add the tomatoes and olives, cover and simmer gently for about 1 hour, turning the pieces now and then, until tender.
Uncover for the last 10 minutes to thicken the sauce and adjust the seasoning.

How to make it lighter

Rabbit is very lean, so most of the fat comes from oil and olives — 1 tbsp of olive oil is enough to brown it.
Serve with grilled vegetables or a salad instead of a large portion of polenta for a lighter plate.
Count the olives: a handful adds noticeably to the total.

History

Alla cacciatora dishes belong to the rural cooking of central Italy, where game and farmyard meats were braised with whatever herbs and vegetables were at hand. Recipes vary from region to region; rabbit and chicken are the most common versions today.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →