There are countless versions of Cacciatore – ‘alla Cacciatora’ in Italian.
This is one in which we cooked the rabbit with white wine vinegar and capers. Slightly pungent and delicate taste at the same time.
In ancient times, the name “alla cacciatora” was used to denote those preparations which did not have a precise name, considering everything that the hunter brought with him to be worthy of excellence.
Serve 4, Preparation 10 mins, Cooking 30 mins
- 700 g Rabbit cut into pieces
- 100 g desalted capers
- White wine vinegar, half a glass
- Fresh sage, 6/7 leaves
- Extra-Virgin Olive Oil, 2 tbsp
- salt, to taste
- Black pepper corns, a handful
- 2 cloves of garlic, peeled
Heat 2 generous tablespoons of EVOO in a large pan, browning the two cloves of garlic together with the sage leaves and a handful of black peppercorns, brown the rabbit on all sides over a high heat, add the glass of white vinegar, allow to evaporate then lower the heat.
Add the capers, stir and cook for about 25 to 30 minutes with the lid on, from time to time pouring the sauce with a spoon over the meat while it cooks to keep the meat moist adding extra flavor. Add salt only at the end if necessary and serve.