Hunter's Rabbit Braised in the Oven

La storia di questo piatto

Rabbit alla cacciatora comes from the Lazio countryside, where rustic game meets the scents of the fields and a dry local white wine. This is a home-style oven version, honest and unhurried, with no claim to ancient pedigree.

Ingredienti

• 1 piece (1.5 kg) Whole rabbit
• 6 cloves Garlic
• 4 sprigs Fresh rosemary
• 1 pepper Red chili pepper
• 200 ml Dry white Lazio wine
• 70 ml Extra virgin olive oil
• 100 g Unsmoked pancetta
• 1 piece White onion
• 200 g Crushed tomatoes
• 8 g Salt
• 3 g Black pepper
• 2 leaves Bay leaf
• 150 ml Meat broth or hot water (for basting during cooking)

Preparazione

1. Rinse the rabbit under cold water to remove any bone fragments, then pat dry thoroughly. Cut it into 8 pieces with a sharp knife along the joints: hind legs, front legs, breast and saddle (loin). Pat each piece with paper towels: dry meat browns, wet meat steams. From 1.5 kg of rabbit you'll get approximately 800-900 g of usable meat—a generous portion to serve with a good side dish and bread to complete the plate.
2. Mince the garlic, rosemary and chili pepper. Divide the mixture in half: one half for marinating, the other to set aside. Rub the rabbit pieces with the first half of the mixture, 30 ml of oil (about 2 tablespoons), salt and pepper, massaging well. Cover and let rest for at least 30 minutes, or overnight in the refrigerator.
3. Cut the pancetta into cubes and brown it in the Dutch oven over medium heat for 5 minutes until golden; remove and set aside. Add the remaining 40 ml of oil and sear the thoroughly dried rabbit pieces over medium-high heat for 8-10 minutes, turning them without crowding the pot (if necessary, in batches). Add the thinly sliced onion and wilt for 2-3 minutes, then add the reserved second half of the herb mixture and cook for 1 minute stirring so the garlic doesn't burn. Return the pancetta to the pot.
4. Preheat the oven to 180°C. Deglaze with the white wine and let it evaporate for 3-4 minutes, scraping up the browned bits from the bottom. Add the crushed tomatoes broken by hand and bay leaf, cover with the lid leaving a slight gap, and braise for 50-60 minutes. Halfway through cooking, turn the pieces and if the sauce has reduced too much, add a ladleful of hot broth (up to 150 ml total). The meat is done when it easily pulls away from the bone.
5. Increase the oven to 200°C and cook uncovered for 8-10 minutes until the sauce thickens and the surface dries slightly. Taste and adjust salt, then bring the Dutch oven to the center of the table with crusty bread for sauce-soaking: the accompaniment is integral to the dish for balancing the abundance of meat.