Hunter’s Rabbit Stew
When I was a boy, I was taught by my older brother how to kill (and skin) wild rabbits, and I remember the pride I felt taking such good meat home to my mother – and this was after the war when meat was hard to get. If you are unsure of how to cut the rabbit into pieces, ask your butcher to do it for you.
Coniglio alla Cacciatora
- 1 x 1kg rabbit, cut into 8 pieces
- plain flour, to dust
- 6 tbsp olive oil
- 2 garlic bulbs, skin on
- 1 small bunch rosemary
- 500ml dry white wine
- 400g ripe tomatoes, roughly chopped
- salt and pepper
- a little water or chicken stock, if necessary
- Dust the pieces of rabbit with flour. Heat the oil in a casserole, and brown the rabbit pieces on all sides. Add the garlic and rosemary and fry a little, then add the wine. Let the alcohol evaporate a little, and then add the tomatoes. Cover with the lid, and let it come to the boil, stirring from time to time. Uncover, and leave to stew slowly for 1 hour.
- Add salt and pepper to taste, and a little water or stock if too dry.
- The garlic will be soft, and particularly digestible because it has been cooked. Squeeze it in to your mouth and discard the tough skin. The stew can be eaten accompanied by polenta or bread.
- Make a sauce for pasta with any leftover meat and sauce. Take out the bones, chop the meat finely, add some fried onions and some torn basil. Check for seasoning, and add water or stock if too thick.