the rabbit in sauce it’s a easy recipe and very tasty: the meat is cooked with peeled tomatoes and their sauce and with a mixture of aromatic herbs. A second course to sit at the table during the Sunday family lunches.
Ingredients
- 800 g of rabbit, already cut into pieces
- 1 glass of white wine
- 1 onion
- some bay leaves
- 2 sprigs of rosemary
- 600 g of peeled tomatoes
- extra virgin olive oil
- Flour
- salt
- pepper
This rabbit in sauce is one of many versions of a traditional italian recipe, or the rabbit hunter. A dish that is one of the gastronomic specialties of many regions, from Tuscany to Lazio, and for this very reason it has become “family”. Each, depending on how the grandmother or mother does it, actually has its own variation.
This recipe sees the “red” rabbit: after having browned it in a sautéed onion, add the peeled tomatoes and their sauce, and cook for an hour with the aromatic herbs. Peeled tomatoes, in fact, thanks to their pulpy consistency, are also suitable for long cooking it’s theirs delicate flavor it does not cover, but enhances that of the other ingredients.
A second course rich in taste perfect for showing off during a Sunday lunch with all the family.
Among the recipes with rabbit, for those who prefer it in bite-size, there is that of rabbit bites with speck and leeks.
OTHER TASTY RECIPES: Baked rabbit, Stewed rabbit, Fricassee rabbit
How to prepare: Rabbit in sauce
- Execution
- easy
- Preparation time
- 25 minutes
- Cooking time
-
60 minutes
- Portions
-
4
How to prepare: Rabbit in sauce
First, in a saucepan, brown the finely chopped onion with the oil. When it becomes transparent, add the floured rabbit pieces and brown them evenly on all sides. Season with salt and pepper, add the aromatic herbs and mix with the white wine.
Leave to evaporate over high heat and add the peeled, crushed tomatoes and their sauce. Mash them with the back of a spoon, lower the heat and cook, covering with a lid, for 50 minutes / hour. If the cooking juices tend to dry out too much, you can add a little hot vegetable broth at a time.
Once ready, transfer the rabbit in the sauce to serving plates and serve.
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