Rabbit alla Cacciatora

Is a second course of traditional Italian meat with a rustic and very tasty flavor. It represents a combination of flavors of the products of the countryside, ancient recipes of the family tradition and unique aromas that enhance the authentic taste of rabbit meat. This dish is an expression of Mediterranean cuisine and plays a significant role in traditional Venetian cuisine, particularly from Treviso and Vicenza. In the Veneto region, an important sector in rabbit breeding has developed, known as "rabbit farming" or rabbit farming. Today's recipe calls for the use of rabbit meat, a white meat rich in proteins of high biological value and easily assimilable amino acids. It is lean, low in calories and is a valid alternative to the classic slice of chicken or turkey meat. One of its characteristics is its high digestibility, thanks to its low fat content, but it is rich in proteins, amino acids and iron. It is considered a hypoallergenic food, so much so that it is used to prepare baby food for children. In recent years, there has been an increase in the consumption of white meats such as chicken and turkey, although the increase in rabbit meat has been more modest, probably due to its higher cost. Now let's see what we need to make our Rabbit alla Cacciatora. Ingredients 1 rabbit weighing 800 grams /1 kg celery, carrot, white onion 1 clove of garlic rosemary oregano 400 grams of plum tomatoes 1 glass of dry white wine 1/2 glass of grappa salt For the marinade Butter Garlic Rub 3 glasses of red wine 2 glasses of water 1 white onion garlic extra virgin olive oil Preparation Wash the rabbit under running water, put it in a large bowl with 3 glasses of red wine, water, a chopped white onion and garlic, and let it rest overnight, covered with plastic wrap, in the refrigerator. The next morning, drain it, cut it into pieces and put it in a large terracotta pan with a drizzle of extra virgin olive oil, chopped parsley and a clove of garlic, letting it flavor. Add the rabbit pieces, a sprig of rosemary and slowly the white wine; Bring to the heat and cook over low heat for an hour and a half. Next, add the plum tomatoes, deglaze with 1/2 glass of grappa, salt, add three tablespoons of white vinegar and two teaspoons of Garlic Rub. Continue cooking for another 30 minutes. We accompany our rabbit with a soaked mashed potatoes flavored with the cooking sauce of the meat, as well as chicory sautéed in a pan. The dish goes well with a still wine such as Bagnoli di sopra or Bagnoli Cabernet DOC, but also a Valpolicella Superiore or an excellent Amarone della Valpolicella.