How to make rabbit alla cacciatora with capers, a recipe including olives and tomato pulp among the necessary ingredients, with a detailed preparation procedure including the cooking methods in the pan.
Ingredients for 8 people
- 1 1.5 kg rabbit
- 1 clove of garlic
- 150 g of onion
- parsley
- 30 g of salted capers
- 1 tablespoon of sugar
- 1 glass of white wine
- 2 tablespoons of extra virgin olive oil
- 400 g of tomato pulp
- 20 g of black olives
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- salt and pepper
How to prepare rabbit Cacciatore with capers
Desalinate the capers by rinsing them and keeping them in a bowl with warm water for about 20 minutes.
Meanwhile, chop the garlic, onion and parsley together.
Wash the rabbit very well and cut it into fairly large pieces.
In a saucepan, heat the extra virgin olive oil and brown the meat together with the minced garlic, onion and parsley, for about 15 minutes.
Cook over low heat and in a covered pan, checking the degree of browning every so often.
After browning, pour the white wine and add the sugar, then cover and continue cooking for another 20 minutes.
Add the tomato pulp, the drained and squeezed capers and the olives.
Season with salt and pepper, cover again and cook for another 20 minutes, stirring occasionally.
Serve the rabbit hot, accompanied by its cooking sauce.
