Braised Rabbit (or Chicken) in the "Style of the Hunter" - Coniglio alla Cacciatore

photo: Rachel Eats

Braised Rabbit (or Chicken) in the Style of the Hunter

 Rabbit (or coniglio) can be found in butchers & markets throughout Italy. Italians find it savory, lean, inexpensive and perfect for cooking alla cacciatora (in the style of the hunter).  Rabbit is a nice, light white meat - in this recipe we braise it in diluted vinegar (acid) which breaks down the meat - leaving it succulent and falling off the bone.  I'm not sure why rabbit gets such a bad rap -maybe too many people associate it with "Bugs Bunny" or the "Easter Rabbit" or had one as a pet (so did I) and there you go...no more tasty rabbit on the menu. Give it a try, it's absolutely delicious especially with a side of roasted potatoes with rosemary!!

Braised Rabbit (or Chicken) in the Style of the Hunter
Coniglio alla Cacciatore

Serves 4

1 rabbit or chicken cut in pieces (chicken will take longer to cook)
4-5 cloves of garlic whole, peeled
2-4  anchovy fillets
spoonful of capers
small handful of sage
olive oil
white wine vinegar
water
salt/ pepper
pinch of chopped parsley


If using rabbit soak in cold water for a couple of hours to extract any blood. Change the water once during this process.

Clean and pat dry rabbit/chicken and then season with salt and pepper.  In a heavy bottom pan over medium high heat sear rabbit/chicken in a few glugs of olive oil.   About halfway through the searing process once you have turned all the meat over, add in your sage and garlic.   

In a glass combine 1/2 cup white wine vinegar with 1/2 cup water.  Once the meat is seared, turn down the heat and add vinegar mixture to the pan.  Cover the pan with a parchment paper lid (allowing some of the liquid to cook out) and braise slowly, 30 to 50 minutes depending on the size of rabbit/chicken pieces.  Give everything a turn every 10 minutes or so.  Be sure to control pan heat and continue to add vinegar and water in a 1:1 ratio as needed to keep the pan from going dry.  

Once meat is tender transfer to a warm serving plate.  Remove garlic cloves from the pan  and discard (or just mush them into the pan sauce if you like.) Chop anchovy and dissolve into the pan and finally in go the capers and parsley. Check Seasoning and pour over warm meat with a drizzle of good olive oil.  Serve.

(Pairs perfectly with roasted potatoes)

Braised Escarole with Pancetta

Braised Escarole and Pancetta Recipe

Serves 4

1 head of escarole
5-6 thin slices of pancetta or guanciale, prosciutto, speck
half a glass of white wine
2 cloves of garlic
couple of stems of thyme - leave in tact & no need to chop (it makes it easier to remove)

Start by cleaning the escarole. Cut it into six wedges, leaving the core intact. With a piece of kitchen twine, tie the wedges into bundles to prevent them from separating.

In a pan, rosalare or lightly brown 2 cloves of garlic in a few tablespoons of olive oil. Raise the heat, add the escarole and a crack of salt and pepper.  Cook for a couple of minutes until the greens begins to wilt. Then give everything a turn. Add in the thyme sprigs and lay the slices of pancetta over the top. In goes the white wine. Cover with parchment paper, lower the heat and allow to braise on the stove top or in a 350/175 degree oven for 15-20 minutes or until the escarole is tender.

To serve, cut off the twine, remove the thyme and cloves of garlic and discard (unless you love them).

Braised Fennel with White Wine

Photo: Simply Recipes

Fennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to aid in digestion. The acidity & fruitiness of the wine compliments the aniseed flavored fennel and with a good drizzle of olive oil it finishes this dish perfectly.  Serve with meat!

Braised Fennel with White Wine
finocchio al vino bianco

1 large fennel cut into wedges (keeping the center core intact)
2 cloves of garlic
few glugs of olive oil
pepper flakes to taste
glass of white wine
salt & pepper
aromatics optional: lemon zest, orange zest, fennel seeds, herbs, chilies ... you get the point, anything you like.


In a pan on low heat, add a few glugs of olive oil and sweat garlic until lightly golden, then discard the garlic. Raise the heat add the fennel and sautee 1-2 minutes on each side to get color.
Season with salt & chili flakes to taste.
Add in aromatics of your choice. (Don't over do it - a sprig of rosemary, a twist/zest or two of lemon or just a couple juniper berries, we still want the flavor of the fennel to come through.)
Reduce heat to low. Add in wine & cover.
Braise on low heat until tender, about  20-25 minutes.
It may be necessary to add in a bit of water if it gets too dry.
Check seasoning and adjust if necessary.
Serve with a drizzle of good olive oil atop.

Braised Lamb Shanks

“I love braising meat" says Jason with a smile, "you take a tough cut, slow cook it & it turns into a wonderfully delicious hearty comfort food. You can make this dish with lamb or pork shank. I like to do this for a dinner party, it can be done in advanced & re-heated that day. Everyone loves braised meat - don’t you?!”

This dish will make your kitchen smell amazing as the lamb slow cooks in your oven. It is classic comfort food, perfect for dinner on a cold Sunday. The meat can be pulled off the bone to use in a variety of left-overs.

Braised Lamb Shank

Stinco d' Agnello

4 nice lamb shanks
1 carrot
1 medium onion
1 stick of celery
2 cloves of garlic
1 tablespoon of tomato paste
1/2 cup red or white wine
1/2 cup chicken stock
aromatics as you like - rosemary, thyme, etc.
salt & pepper
olive oil


Preheat oven to 300 degrees F / 150 degrees C
Cover a heavy bottomed casserole pot (with a lid) with olive oil (about 4 tablespoons).
Dice your carrots, celery, onion & garlic - then saute slowly for 10-15 minutes.
Generously salt & pepper your lamb shanks,
When the vegetables are cooked & beginning to color, turn the heat up & add the meat to the cooking vegetables.
Turn the shanks frequently so they brown on all sides.
Once the lamb shanks have a browned nicely, add your wine & tomato concentrate & reduce by half. Scrap all the tasty bits from the bottom of the pot with a wooden spoon as the wine reduces.
Add your aromatics & chicken stock, bring up to a boil.
Slap the lid on & throw it in oven for about 2.5 - 3.5 hours, turning the shanks every half hour or so until the meat is so tender it wants to fall off the bone.

Serve with the cooking liquid (juices left over in the pot) over mashed potatoes, polenta, etc.