Rabbit cacciatore (3)

Rabbit cacciatore (3)
Rabbit cacciatore (3) 5 1 Stefano Moraschini


With the onion and ham, that must be quite fat, take a battutino and then FRY it in a pan with the butter.

Add the rabbit cut into pieces.

When they took color, adjust salt and pepper.

Stir thoroughly, pour the wine, add the thyme and simmer covered for 20 minutes.

Add the tomatoes peeled, deprived of roughly chopped and seeds.

Continue cooking over low heat for about an hour.

If the sauce is a bit fluid, addensatelo with a bit of flour.

Arrange the stew on the serving dish and serve with yellow soft polenta.

Accompanying wines: Refosco Lison Pramaggiore DOC, DOCG Chianti, Aglianico Del Vulture DOC.

Rabbit cacciatore (3)

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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