Coniglio al Chianti – A Tuscan Recipe

images_ricetta coniglio alla cacciatoraRabbit cooked with Chianti

Ingredients (serves 3-4):

• 1 rabbit
• 750 ml Chianti
• 100 ml wine vinegar
• ½ onion chopped
• 1 stick of chopped celery
• 1 chopped carrot
• thyme
• 4 cloves of garlic
• 200 g peeled tomatoes
• pinch of salt and pepper
• stock
• 100 ml olive oil
• 30 g flour


Cut the rabbit into pieces. Prepare the marinade with the wine, vinegar, onion, celery, carrot and thyme. Leave to marinate for around 12 hours. Remove the rabbit pieces from the marinade, pat dry with kitchen towel and cover well with the flour. In a pan heat the olive oil and add the garlic and the thyme used for marinating, when it has turned brown add the rabbit pieces. Once the meat has a good colour add the remaining marinade and the tomatoes. Cook on a medium heat and if necessary add a bit of stock. Check to see if you need to add salt and pepper to taste.
** You can also substitute the rabbit with chicken **


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