PER ITALIANO "Coniglio alla Cacciatora"
Rabbit meat is not very commonly used in Turkish cuisine, as a matter of fact, I had it in Italy for the first time. As time went by I grew to like it more and more.
I would like to give you a delicious rabbit recipe that is called as "alla cacciatora" by Italians, which means hunter-style.
I don't know how popular the rabbit meat is in your cuisines but if you get a hold of any here comes the recipe.
Ingredients:
To wash:
700g rabbit meat, in pieces
Salt
30g white wine vinegar
Water
To Marinate:
70g onion, thinly sliced
40g green pepper, chopped
250g tomatoes, diced
2 bay leaves
1 clove of garlic
2 sprigs of rosemary (leaves only)
5 basil leaves
2 juniper berries
2 cloves
10g white wine vinegar
30g extra virgin olive oil
To cook, additionally:
2 cloves of garlic
50g celery stick, roughly chopped
60g carrot, roughly chopped
1 sprig of rosemary (leaves only)
50g pancetta, sliced (I didn't use)
30g extra virgin olive oil
10g white wine vinegar
100g tomato passata or pure
1/2 - 1 tbsp Thermomix vegetable or meat stock concentrate
Salt (I didn't use)
Pepper
Preparation:
