The hunter rabbit is a simple dish suitable for all tastes, a perfect second course to bring to the table for a special lunch
Start preparing the rabbit alla cacciatora by placing the pieces of rabbit meat in a bowl together with 1/2 onion and 1/2 chopped celery rib. Pour in the white wine and add a few grains of pepper, then let the meat marinate for at least 30 minutes.
Chop the other half onion together with the other half rib of celery and carrots. Fry the three ingredients in a saucepan with a drizzle of oil and add the well-drained meat from the marinade. Brown everything on high heat for 10 minutes, turning the pieces of the rabbit to color them on both sides.
At this point, add the chopped tomatoes, the bay leaf and season with salt and pepper to taste. Lower the heat and simmer the rabbit chasseur for 40 minutes with a lid on the pot, adding a little water only if needed.
In the meantime, peel the potatoes and cut them into cubes. When the meat is half cooked, add them to the rabbit along with the pine nuts. After removing the meat from the heat, season everything with a bunch of chopped parsley and serve the Cacciatore rabbit on the table.
