coniglio alla cacciatora (italian)

serves 2-4

In Italy, this is a second course, served after pasta with bread to mop up the juices. If you use chicken instead of rabbit, be aware that a battery bird will cook in significantly less time than a free-range one and dispel more liquid. Vinegar is traditionally used in alla cacciatora dishes as a braising liquid, as its acidity helps to “cut” the flavour of strong game meat. Tomatoes and wild mushrooms are an optional extra, too.

Soak rabbit in cold water for a few hours to extract any blood.

Clean and pat dry rabbit, season with salt and pepper and cut into chunks. Heat olive oil and butter in a heavy, cast-iron pan.

Sauté rabbit for about 10 minutes, until it is browned on all sides.

Add garlic and sage and sauté for a minute.

Add red wine vinegar and stock and bring to the boil. Cover the pan with parchment paper and simmer until the rabbit is cooked through, 30-40 minutes. Keep adding water if the pan begins to go dry. Transfer rabbit pieces to a plate and add herbs to the sauce. Simmer for five minutes until slightly reduced.

Return rabbit to pot and heat through. Check seasoning and serve.

ingredients 1 whole rabbit (or chicken drumsticks and thighs), cut into pieces

4 tbsp olive oil

15g unsalted butter

2 garlic cloves

2 sage leaves

100ml red wine vinegar

150ml chicken stock

Sprigs of fresh rosemary, sage, parsley and thyme (to taste)

A bay leaf

2 tbsp fresh oregano

Salt, pepper and sugar to taste

Baking parchment