The Rabbit Chasseur is a dish that combines Sicilian nature’s wildness and the tradition’s rustic flavours. It has a tender texture, enhanced by rosemary and red wine, while onion and garlic go wild in a stir-fry that’s a bit of a showstopper. And then, bam! The peeled tomatoes come along to complete the job.
A second course that makes you feel a bit like an explorer in the woods… but comfortably seated at the table. Pair it with a nice structured red to make an impression.
Heat the vegetable stock in a saucepan.
Fry the onion and garlic in a pan with a little extra virgin olive oil.
Add the bay leaves and rosemary needles to season.
Wash the rabbit chops in cold water, dry them well, flour them and put them in the pan.
Place the rabbit in the pan and cook for about 10 minutes, stirring occasionally.
Season with salt and pepper, remove the garlic and add the white wine.
Let it evaporate and add the peeled tomatoes and some of the vegetable stock, stirring well.
Leave to cook for about an hour. Add more hot stock if necessary during cooking.
At the end of the cooking time, leave the rabbit to rest for a few minutes and serve piping hot.
Merlot has a really aromatic profile and a lovely structured quality. It releases delicate notes of violet and plum that blend really well with the intense flavours of rabbit chasseur.
It comes from afar, but when you meet it, you feel you’ve known it forever.…
