coniglio alla cac­cia­tora (ital­ian)

The Field - - Young In The Field -

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

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