Drawing inspiration from traditional recipes, Liv created an updated version using only hind legs (instead of a whole rabbit) and fresh in-season summer ingredients to lighten the flavor profile and give it a modern twist.
“The legs are super nice and really easy to work with right out of the package. You can serve them without having to pull them apart or shred the meat. It’s nice for everyone to get a leg.”
|Est! Est!! Est !!! di Montefiascone|
Cacciatore, an Italian hunter-style stew, was traditionally made with wild hare. This version is an easy weeknight-friendly braise that takes about an hour. Liv served this with Fresh Corn Polenta from Yotam Ottolenghi’s cookbook Plenty. You can serve this with regular polenta, mashed potatoes or thick slices of crusty bread to enjoy every last bit of the delicious sauce.
- 6 Rabbit Hind Leg Quarters
- 2 tbsp Extra Virgin Olive Oil, divided
- 2 Anchovy Fillets
- 2 tbsp Tomato Paste
- 1 cup Dry White Wine
- ¼ cup White Wine Vinegar
- 3 Garlic Cloves, sliced
- 1-2 medium-sized Heirloom or Beefsteak tomatoes, medium dice
- 1 whole Zucchini, sliced into half moons
- 1 sprig Fresh Rosemary
- 1 Sprig Fresh Sage
- 2 Bay Leaves
- Salt & Pepper, to taste
Bring the mixture to a boil, then reduce temperature to a simmer.