Rabbit alla Cacciatora


  • Rabbit
  • vinegar
  • halls
  • laurel
  • rosemary
  • garlic
  • onion
  • tomato
  • wine


Let the wild rabbit soak in water, salt and vinegar for about 2 to 3 hours.

Drain it, dry it and cut it into pieces. After draining, scald the rabbit, in a saucepan, throwing off the water that forms. Add bay leaf, rosemary, garlic, onion, tomato and let simmer.

When almost cooked, fade with a little white wine.