Coniglio alla Cacciatora (Rabbit in the style of the Hunter) - Version 1
Rabbit 3-3.5 lbs
1/2 cup olive oil
2 cloves garlic
2-3 sprigs of sage
salt & pepper
2 cups wine vinegar
3 anchovy fillets, finely chopped
2-3 tablespoons capers
Clean the rabbit & cut into serving pieces. Wash is carefully & wipe dry.
Heat the olive oil in a frying pan & sauté the rabbit pieces with garlic & sage until brown all over. Sprinkle with salt & pepper to taste. Dilute the vinegar with an equal amount of water & pour half of it into the pan.
Cover, lower the heat and simmer for 45 minutes, adding most of the remaining vinegar, a little at a time, as the rabbit dries out.
When the rabbit is tender, transfer the pieces to a deep heated serving dish. Keep hot. Discard the garlic cloves. Stir the anchovies and capers into the sauces, and continue cooking & stirring until the anchovies are reduced to a paste.
Bring to a simmer and stir over a moderate heat until the sauces has thickened. Pour over the rabbit & serve immediately.
NOTE: Best served with roasted potatoes - patate al forno!