Coniglio alla Cacciatora
Stefania Bertaccini, Stefania’s Cooking Classes, Parma, Italy
1 kilo rabbit, cut up, with bones ¼ bottle white wine
1 celery stalk
1 clove garlic
¼ bouillon cube
1 tablespoon tomato paste
½ to ¾ cup tomato sauce
Rosemary or bay leaves
Note: Chicken may be substituted for the rabbit. If skin is left on some or all of the pieces, reduce oil and water. If boneless, skinless chicken is used, cooking time may be reduced to 40 minutes.
Marinate rabbit several hours (overnight, if possible) in white wine. Drain. Rinse very well. Dry with paper towels.
Finely chop vegetables, place in cold pan, place on high heat, add oil. Cook, stirring occasionally, about ten minutes.
Coat rabbit lightly with flour. Add to vegetables, stir to brown on all sides.
Add ¾ cup water mixed with ¼ of a bouillon cube. Add salt and pepper to taste. Simmer. Add tomato paste and ½ cup tomato sauce; add more tomato sauce if needed for color. Reduce heat to low, add bay leaves if using, cover, and simmer one hour. Check occasionally and add water if too dry; if there’s too much liquid, leave the lid off. If using rosemary, add towards the end of the simmering process.