Braised Rabbit Cacciatore

A classic Italian hunter's stew reimagined with our farm rabbit, slow-braised in tomatoes, olives, and fresh herbs. Rustic and deeply nourishing.

Method

1. 1

   Brown rabbit portions all over in olive oil. Remove and set aside.

2. 2

   Sauté onions, garlic, and peppers in the same pan until soft.

3. 3

   Add crushed tomatoes, white wine, rosemary, and thyme. Stir well.

4. 4

   Return rabbit to the pan. Cover and simmer on very low heat for 1.5 hours.

5. 5

   Uncover for the final 20 minutes to reduce and concentrate the sauce.

6. 6

   Serve over polenta or with crusty bread to mop up the sauce.