In a pan put the oil, flavors and vegetables washed and cut more medium.
We cut the chicken, we talk about it, we wash it and we put it on a napkin to dry it with water, we put it in the pan with the vegetables and we leave it to fry (but not hard).
Pour the wine over the meat, sprinkle salt to taste and let the wine evaporate.
Add the tomatoes cut into pieces, mix well, cover with a lid and bake for 45 minutes on low heat.
Tested by Foodstory: Jamie Oliver's Hunter Chicken
A delicious traditional Italian stew, hunter's chicken it is a perfect and easy way to cook for the whole family. You will be delighted by its aromatic taste and wine sauce.
We are fans of Jamie Oliver and Italian cuisine. And we managed to find the perfect combination between the two preferences in the chicken recipe proposed by the British chef in the book & bdquoCu Jamie in Italy & rdquo.
It is a recipe that Jamie Oliver praises for the strong aromas of aromatic herbs and spices that will amaze you. We were tempted by the combination of simple ingredients and the fact that you can prepare it in generous portions to saturate a large family or a group of visiting friends at the table.
Ingredients (for 12 servings):
- 2 kg whole chicken (cut into pieces)
- 8 bay leaves
- 2 rosemary threads
- 3 cloves garlic (1 crushed, 2 sliced)
- & frac12 dry red wine bottle (Chianti)
- extra virgin olive oil
- 6 anchovy fillets
- 1 hand pitted black or green olives
- 800g tomatoes in own canned juice
Season the chicken pieces with salt and pepper and place in a bowl. Add the bay leaves, the rosemary sprigs and the crushed garlic clove and cover everything with wine. Leave the meat to marinate for at least an hour or preferably overnight in the refrigerator.
Preheat the oven to 180C. Remove the chicken and keep the marinade. Dry the pieces of meat with paper napkins, sprinkle flour on top of them and fry them in a little hot olive oil until lightly browned. Take them out on a plate.
Put sliced garlic cloves in the same pan and cook until golden brown. Add chopped anchovy fillets, olives and large chopped tomatoes. Mix well and put back the chicken pieces and the preserved marinade.
Bring everything to a boil, then cover with a lid or aluminum foil and put the pan in the oven for 1 hour and a half.
Remove the excess oil with a spoon and add more salt and pepper to taste. Remove the bay leaves and rosemary sprigs and serve the chicken with salad, beans (pods or berries) and lots of red wine.
Verdict: We liked the wine aroma that the chicken kept because we left it to marinate overnight. And we also liked the combination of tomatoes and olives, in a salty sauce only from the anchovy fillets. Depending on the quantities you cook, you won't even need to keep it in the oven for that long. The chicken cooks extremely fast.
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Venetian recipe liver
Meals, Meat dishes with beef liver, onion, flour, salt, pepper.
Spaghetti alla Carbonara
Pasta and pizza 300 g spaghetti 1 egg & a whole yolk 100 g parmesan / grana padano / pecorino romano (grated) 150-175 g smoked bacon (& icircn the original recipe uses pancetta but I didn't find it in stores) pepper olive oil optional: basil
Meat tortelloni with red mother sauce
Pasta and pizza 1 packet of tortelloni alla carne 2 tablespoons olive oil 1 can tomato sauce-400g 200ml sour cream for cooking 2 cloves crushed garlic fresh basil a few leaves fresh or dried oregano salt and pepper to taste grated Parmesan or cheese
Pasta and pizza 200 gr bacon 300 gr short pasta salt pepper 2 eggs 100 gr grated parmesan cheese
Spaghetti alla Carbonara
Pasta and pizza 1 pack of spaghetti 70 ml olive oil 4 egg yolks 15o g smoked kaizer 50 g grated cheese (goat) 60 g parmesan cheese 1 teaspoon freshly ground pepper salt
Pasta alla Gricia
Pasta with meat, Pasta, Pasta and pizza 250 g pasta 1 tablespoon olive oil 150 g smoked pork salt pepper 100 g grated Parmesan
Appetizers, Appetizers with cheese 400 gr mozzarella, 4 large tomatoes, 50 ml olive oil, 1 lettuce, 7-8 green basil leaves, pepper, salt
Polenta alla boscaiola
Meat dishes or a polenta :) 400 g fresh sausages 500 g champignon mushrooms 150 ml tomato juice a small onion 1 clove garlic olive oil 50 g grated Parmesan cheese 50 g gorgonzola (optional)
Sauces, Spaghetti sauces 3 cloves garlic 2 cups basil 1/3 cup walnuts salt freshly ground pepper 1 cup extra virgin olive oil 1/2 cup parmesan cheese
Vegetarian recipes This recipe is an easy fasting recipe to prepare. we need: 1 kg of potatoes 30 g yeast 1 tablespoon margarine 150 g flour salt thyme oil for frying.
Vegetable dishes 1 tablespoon olive oil 50g butter 1 onion, finely chopped 1/2 teaspoon saffron 300g risotto 150ml dry white wine 1 liter vegetable soup 75g vegetarian parmesan, grated fresh parsley, chopped
Dishes with vegetables and greens, Salad ingredients: 1 onion - 1 medium peanut oil - 6 tablespoons peas - 250g diced ham - 125g rice (basmati type) - 250g salt pepper eggs - 3 pcs soy sauce - 1 tablespoon
Neapolitan mussel soup (Supa de scoici tipic napoletan)
Fish dishes, Meat soups -1kg mussels -300g mashed tomatoes -2 cloves garlic - olive oil - green parsley - salt - pepper - 6 or 8 slices of toast
Baked Rabbit Steak
a marinated rabbit (recipe can be found on the website www.reteta-video.ro) 10 cloves of garlic cleaned and washed 50 gr. of butter 50 ml of water
Pasta and pizza - 350 spaghetti or other pasta -100g of ribs or pressed ham -2 egg yolks -6 tablespoons oil -50g sour cream -3 tablespoons parmesan
Mushroom salad with soy mayonnaise
this recipe can be prepared with both canned mushrooms and fresh mushrooms. for this recipe I used: a jar of chopped mushrooms mayonnaise made from finely chopped dill soy milk, crushed garlic sea salt, freshly ground pepper.
Meat balls at Ela
Meat dishes 1 kg boneless pork meat or minced meat 1 bell pepper 1 cup rice 4-5 onions 1 egg 1 liter broth or tomato paste 1-2 bay leaves thyme basil pepper salt
Spaghetti alla carbonara with mushrooms
Pasta and pizza 400g spaghetti (I used fussili) 150g pancetta 100g mushrooms 5 tablespoons sweet cream for cooking / liquid cream / double cream 4 eggs 150g pecorino cheese or grated ceddar 50g parmesan 2 tablespoons butter
Semifreddo with coffee-Laura Adamache's recipe-tested recipe
this recipe of laura adamache caught my attention at the blog magazine: very good-looking, easy to make and delicious.
Meals, Meat dishes - 5-6 chicken legs - 1 large onion - 2 cloves garlic - 1 box red pieces (400ml) - 250 gr mushrooms - 200 gr green olives (black) - 1 bell pepper - 1 bay leaf - 1 teaspoon thyme - 1 teaspoon oregano - olive oil - salt, pepper
Pork muscles alla pizaiola
Pork, Meat dishes, Meals 700 g pork or beef salt pepper 2 tablespoons olive oil 3-4 tomatoes 1 teaspoon oregano 3 strands green onions 2 cloves garlic
Cake glazed with chocolate glaze
500 gr cake 200 gr dark chocolate (original recipe has white chocolate) 250 gr chocolate icing 150 ml sweet cream 60 gr sliced almonds (original recipe has pine seeds)
Penne alla Norma - pasta with eggplant and tomato sauce
Fasting food, Pasta with vegetables, Pasta 1 eggplant 2 teaspoons olive oil 1 onion 2 cloves garlic salt pepper 400 g tomato paste 150 g penne parmesan grated fresh basil
Meat dishes, Vegetable and vegetable dishes - 5-6 chicken legs - 1 large onion - 2 cloves garlic - 1 box red pieces (400ml) - 250 gr mushrooms - 200 gr green olives (black) - 1 bell pepper - 1 bay leaf - 1 teaspoon thyme - 1 teaspoon oregano - olive oil - pepper salt
Spaghetti alla Carbonara
Pasta and pizza for 10 servings: - spaghetti - 1. - bacon (kaizer / pressed pork ham) - 0.800 kg - olive oil - 0.100 kg - finely chopped garlic - 0.100 kg - liquid cream - 0.400 kg - oregano - 0.0001 kg - salt - 0.0010 kg - egg yolk - 2 pcs.
Saltimbocca Alla Romana
Appetizers, Appetizers with meat a slice of veal, ie tender and pink, beaten with a meat hammer, put on top a slice of prosciutto (cotto) and a sage leaf fixed with a toothpick.
Orange salad, refreshing
Salads This recipe is a very tasty refreshing recipe with a combination of ingredients a bit daring or at least unusual. the recipe is for a portion but each goaspodina can adapt it to the number of people in her family. use.
Mini shells lined with Bolognese
Meals, Potato dishes 300 g pasta (mini shelled strips / barrel), 400 g ground beef, 1 red onion, 1 carrot, 50 g celery, 2 cloves garlic, 2 basil branches, 2 oregano branches, 1 l broth tomatoes, 100 ml white wine, salt, pepper, olive oil, cheese.
Sauces, Spaghetti sauces * fresh basil (about as much as it fits in a cup I weighed, I had 40 g of leaves) * 50 g ground walnut (I didn't have pine seeds, but according to the recipe I was inspired by, you can also with nuts) * about 5-6 tablespoons grated cheese * 90 ml oil.
Mustard this recipe is not missing from the menu on Easter days and not only. It is as delicious as the eggs they make with remoulade sauce. I will write this recipe as well. mustard eggs lemon juice or sea salt vinegar,
Meat dishes 1 kg lean pork 1 kg tomato juice 2 onions 1 carrot 3 cloves garlic 3-4 tablespoons oil 3 tablespoons tomato paste 2 bay leaves thyme salt pepper 2 glasses of water a box of bechamel sauce 200g grated mozzarella parmesan 100g grated cheese.
Pytt and cream
this recipe is prepared by the Swedes on Monday from what is left in the fridge after the weekend: "pytt in panna = put in the pan" recipe for 4-6 people: 9-12 cold boiled potatoes 300 g of bacon / bacon / fried or boiled meat / ham / salami / sausages or any kind.
my ingredients: * 3 whole eggs + 2 egg whites (left over from another recipe) - instead of 4 eggs as the recipe says * 4 tablespoons sugar * 10 tablespoons semolina (only 7 tablespoons seemed too thin "dough") * 1 teaspoon baking powder * 1 sachet.
Meals with vegetables and greens a simple nutritious Transylvanian recipe and I would say healthy for those who appreciate the qualities of spinach a quick recipe at the same time and only good for a lunch. 1/2 kg spinach 80-100 ml sunflower oil 1 tablespoon wheat flour 5 puppies.
Crostini Alla Toscana
Garlic, Pears, Garlic ingredients for 10 people: 250 gr onion (about 4 - 5 large onions) 20 gr garlic 500 gr bread 800 gr chicken liver 400 gr chicken pipette 40 gr anchovy fillets 100 capers 100 ml oil of extra virgin olives 250 butter 1 glass of wine
Ossobuco alla milanese - Italy
Meals, Meat dishes 4 pieces of veal brine salt, pepper 2 onions 8 cloves of garlic 4 carrots 2 celery leaves 250 ml white wine veal / vegetable soup 1 lgt. with thyme 1 lgt. with rosemary 1 lgt. with peppercorns 250 ml. of tomato juice 1 lgt. with sugar
Onion stew with donut paste in polenta
Foods with vegetables, Fasting recipes during fasting periods in time crisis or any other crisis one of the saving foods is onion stew in different variants. or that I cook this dish with tomatoes and I simply call it onion stew or more.
Baked eggplant with mozzarella and cheese
Food with vegetables and vegetables initially I wanted to prepare "eggplant alla parmigiano" but I forgot to buy parmesan and being in a time crisis I replaced the parmesan with cheese. we need: -2 large eggplants -1 kg of tomatoes -3-4 cloves of garlic -a bunch of leaves.
Rum essence, Rum I started from the beginning with double quantities compared to what the basic recipe specifies: 800 grams of biscuits (petit beure I put) 4 teaspoons of honey 6 tablespoons full of cocoa, 6 tablespoons of sugar about 600 ml of milk said recipe but It "took" me.
Cookies with nuts and orange peel
Margarina with this recipe I participated in the contest "Christmas cakes". The recipe is invented by me starting from the old recipe for cookies from my mother to which I added some new ingredients, namely: cinnamon orange peel and coconut.
Christmas cookies (with ness and nuts)
Yolks, Rum, Ness recipe 1: 75 g powdered sugar 200 g flour salt essence rum and vanilla 150 g butter 1 egg 2 tablespoons ness powdered sugar vanilla recipe 2: 100 g sugar 3 egg yolks 150 g butter 250 g flour 50 g ground nuts peel lemon strain 2 tablespoons rum salt powdered sugar.
Cake & quotIce cubes & quot
I made this cake with pasta water, whose recipe I took from the ginette's blog, thank you very much ginette for the recipe. it is very good, easy to prepare and very good looking. for the countertop we need: * 4 eggs, * 1 tablespoon sugar, * 2 tablespoons.
I found this recipe on a blog, I found it interesting if the oven is used. It's a very good recipe for hot days or for people who don't have an oven. I did it, but it didn't work out very well, it was the consistent type of flour that was to blame.
Masala Dosa (sticks stuffed with potatoes)
Potato 175 g white flour (not for pastry!) 100 g corn flour 2 chopped red hot peppers 2 eggs 2 teaspoons sugar 4 tablespoons grated coconut 6 tablespoons oil (sunflower) 1 teaspoon garam masala 50 g butter 4 large potatoes green parsley salt.
Detoxifying juice recipe
ingredients for 1 serving: 2 large sweet red apples and 1 small lemon.
Family omelet - the recipe of the house
4 eggs 2-3 tablespoons sour cream 50 g butter 100 ml salt oil,
Meat Pea Food
Meat dishes, Fasting recipes You can prepare fasting peas according to the same recipe, only do not use meat and use boiled water or vegetable soup. when you don't want to prepare the fasting recipe, do it with pork or poultry. now I used 500 g peas.
Bakery and pastry products, Salted preparations 315 g bread dough (recipe says it would be used I do not know what type, refrigerated). I made my bread recipe, from which I get about 850g of dough: 500g of flour, 15g of yeast, 1gg of salt, 1gg of sugar, 290ml of milk / water, 2gg of oil filling: 450g of meat.
Drinks, Juices and recipe: -1 well-ripened pineapple -3 medium oranges -1/2 medium beetroot
Pui Alla Cacciatora (hunting)
Finely chop the onion and put it in the pan or pan with a thick bottom with a little oil and simmer over low heat, when it is soft and glassy, take it out of the pan and keep it in a separate saucer. Put the chicken legs (or a chicken cut into pieces) in the pan and if necessary add a little more oil.
When the chicken is browned on all sides, add the onion, the crushed garlic, the bacon cubes (smoked pancetta, bacon that works, although the part on the pig's back is just as good), the cleaned and chopped mushrooms, the tomatoes and a sprig of green rosemary. and a few sage leaves tied together like a bouquet with a string for the kitchen.
The sauce should cover the meat, so add more water if needed.
Let it simmer until it starts to boil and at this point turn the heat to low and let it simmer, without boiling, with a lid, for 1 hour. The sauce decreases during this time and if it has not decreased too much in the last minutes, let it boil over high heat without a lid.
Do not chop the rosemary and do not sprinkle it in the sauce because it will taste bitter. If you only have dried rosemary then you can put it in a gauze square which you tie like a bag of bumnac thread and leave it in the sauce until the end when you recover it and throw it away ... or you can put the rosemary and sage in a stainless steel ball like the ones used to put the tea and which you will leave in the sauce until the end.
I put next to it a hot, soft mamamliguta, made with 2 glasses of water and one of milk and a glass of fine cornstarch + salt
The origin of the recipe
One of the dozens or maybe hundreds of recipes for this dish: Pollo alla cacciatora. Every Italian region, but I think I could say without mistake that each family has its own recipe.
Hunting chicken is a recipe born in Romagna or Tuscany (opinions are divided). Artusi says that it is a Romagna recipe born from the need to put on the table quite quickly a rich dish when there were guests passing by: a priest or even the administrator of the estate.
The name of hunter in this area seems to come from the onion and garlic in the recipe, ingredients used by hunters when preparing game. In Tuscany it was even a recipe made raoid for the nobles who were passing by an inn on the way to or on the way back from the hunt.
What is certain is that Italian hunting chicken has the following main ingredients: chicken, tomatoes, onions and garlic. in addition to which each housewife or innkeeper added something. The Tuscan recipes do not lack rosemary and sage, for example, which do not exist in the Romagna ones.
Others add mushrooms, olives, anchovy fillets, pork belly (pancetta), peas.
Pui Vanatoresc- Chicken With Hunter
Salt and pepper the washed and dried chicken with absorbent napkins. Roll the thighs / chicken through the flour.
Fry them in a pan with hot oil for 5 minutes on each side or until well browned on all sides, turning them. Remove and set aside.
For vegetables with sauce:
Saute the carrots for 10 minutes, in the same pan and the same oil. Add the parsley, celery, onion and leave for 5-7 minutes or until they start to soften, stirring often.
Put the bell pepper, hot pepper (optional), mushrooms and season for another 2-3 minutes, and finally ½ of garlic and cook for another 1 minute.
Pour the wine, mix and boil until the liquid is reduced by half. Incorporate the tomatoes with their juice and the cauliflower bunches. Add a little salt and pepper.
Add thyme, oregano (dry) and cook for 5 minutes, uncovered, over low heat until the tomatoes soften and form a uniform sauce.
If you use thyme and fresh oregano, add it at the end. Suitable for salt, pepper.
Next you can prepare the chicken in 3 variants:
- put the thighs back in the pan over the vegetables, add the green onions, the rest of the garlic and cook covered, over low heat, for about 45 minutes or until the meat is done. At the end, add ½ of the green parsley
- place the thighs in a deep baking tray and with a lid sprinkle evenly with green onions, ½ green parsley, the rest of the garlic and pour the vegetables with the sauce all over the meat. Put the lid on and put in the hot oven for 45 minutes at 180 degrees or until the meat is done
- if you do not have an oven tray with a lid, use a tray with higher edges and pour in a layer ½ of the vegetable mixture sprinkled evenly with green onions, ½ of green parsley, the rest of the garlic and then put the other half of the vegetables on top. Cover the tray with aluminum foil.
Bake in the hot oven for 45 minutes at 180 degrees or until the meat is done.
Serve hot, sprinkled with green parsley.
It goes well with polenta, but you can serve with any garnish you like.
Samgyetang - Korean chicken soup & # 8211
& # 8211 1 small chicken (400 g), 2-3 cm ginger, 2-3 dried dates, 1 cup rice, 3 cloves garlic, optional green onions
& # 8211 soy sauce- 4 tablespoons soy sauce, ¼ onion, ¼ hot pepper, 1 teaspoon honey, 1 teaspoon vinegar
& # 8211 sesame oil sauce - 2 tablespoons sesame oil, 1 teaspoon salt, pepper, 1 teaspoon sesame
Soak the rice in water for 1 hour, then drain. Peel and slice the garlic and ginger, finely chopped onion, sliced hot pepper. We wash the chicken. We make a mixture of rice, dates, garlic, ginger, fill the chicken and close the ends with the skin and bottom.
Put in a pot with water, salt, pepper and simmer over medium heat, approx. 1 -1 ½ hours., Until the meat comes off the bone easily.
In two bowls, prepare the sauces by mixing the ingredients for each and set aside.
If the chicken is small, serve it whole, if it is bigger, cut it into bowls and pour it over the juice. Serve with the sauces side by side.
Good appetite! (if you liked it leave a comment)
This hunting chicken recipe, translated from the original name (from Italian), "pollo alla cacciatora", is one of those recipes of great simplicity, but brilliant in taste and flavor, as there are so many in Italian cuisine.
I think that chicken is probably the most common type of meat on Romanian tables and it is not surprising that it is like this: chicken has a lean meat, it cooks relatively quickly, it is quite cheap and can be interpreted in dozens of ways. , always getting a unique dish. And I also think that we will never know enough recipes with chicken, there will always be room for something new and tasty to surprise your loved ones with delicious dishes.
I found the Italian recipe for "pollo alla cacciatora" first in the book The Cuisine Of Italy, then I read about two more versions on the internet. The differences between these variants are minor, some recommending white wine (it seems that this is the oldest variant, later it was discovered that red wine offers more flavor to food), others contain an extra or minus ingredient (olives). black) and only one omits the anchovy fillets, which give a certain subtlety of flavor, without being obviously mandatory.
How the recipe is quite fast, lasting less than an hour from start to finish and on top of being one of those magical recipes that are cooked in one pan (an extremely important asset when it comes to choosing what to cook and not you have a lot of time), I say it's a great choice for a quick lunch or dinner.
- 1.5 kg. chicken in pieces (I used boneless upper legs, as well as other pieces of chicken can be used)
- 1 large onion (120-150 grams), cut into cubes
- 1 medium / small carrot (80-100 grams), cut into cubes
- 1 celery stalk, cut into cubes
- 1 clove of garlic
- optional, 2 anchovy fillets
- 2 tablespoons extra virgin olive oil
- 400 grams of ripe tomatoes
- 80 ml. dry red wine
- 1 bunch of parsley
- 1 bay leaf
- 1 sprig of rosemary
- salt and pepper
1. Put a saucepan of water on the fire, cut the skin of the tomatoes and dip them in boiling water. After only 30-40 seconds, remove the tomatoes with a whisk and transfer them to a bowl of very cold water to quickly stop the cooking process. Peeled tomatoes (peel very easily), cut into cubes and set aside.
2. Heat a large skillet or saucepan over high heat, add the olive oil and then the lightly seasoned chicken pieces with salt and pepper. Brown the chicken pieces in the pan for 8-10 minutes, until they catch a golden crust on all sides.
3. Add the onion, celery and diced carrot to the pan, then the finely sliced garlic and the anchovy fillets (if using). Sprinkle with a pinch of salt, reduce the heat and mix well, scraping as much as possible all the red adhesions from the bottom of the pan, which will give flavor to the sauce. Let cook over low heat for a few minutes, until the vegetables are soft.
4. Add the red wine and increase the heat a little, quickly turning the chicken on all sides, until the wine almost evaporates.
5. Add diced tomatoes, bay leaf and rosemary, reduce heat to low and cover with a lid. The food is cooked over low heat, under the lid, for 25-30 minutes, until the chicken is very tender. During this time, check the food several times and, if necessary, add a little soup or hot water.
6. Finally, match the taste of the food with salt and pepper to taste and sprinkle with chopped green parsley. Hot food is served, the recommended garnishes would be mashed potatoes, pasta, rice and especially polenta (obviously, my preference goes to polenta).
I put the chicken or the well-washed and well-washed thighs in a large pan to brown on both sides in oil.
I added the chopped vegetables, salt, pepper, two or three sprigs of rosemary and I hardened until the vegetables softened. I poured the glass of wine and boiled until it evaporated.
Then I put the diced tomatoes with the juice from the box and boiled for another 5 minutes after which I added about 200 ml of water (or soup) and left over medium heat until the chicken boiled and the juice reduced.
I sprinkled freshly chopped parsley and the food was ready to serve.
If you want more vegetables you can add as I said above diced potatoes, mushrooms and a few olives. Delicious, good appetite!
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Pui Cacciatora (hunting chicken) - video recipe
Chicken Hunter (hunting chicken) it is a simple and delicious food from Italian cuisine. The Italian name is Hunter's chicken, if you arrive in Italy and see in the menu of restaurants this dish, you must order it.
Cacciatora chicken is an Italian peasant food. Umbria, Marche and Tuscany are the three regions where this dish is very popular. I learned to prepare Italian game chicken from a good friend from Tuscany, a perfect cook.
In the original recipe of pollo alla cacciatora few ingredients are used, chicken, passata tomato juice or cherry tomatoes in sauce and necessarily rosemary and garlic.
Vanatoresc style rabbit (Hunter's rabbit)
Today I will make you crave (I made it yesterday) with a rabbit recipe in hunting style or Coniglio alla cacciatora, as the Italians say. It is a simple recipe, not pretentious and even easy to prepare, with a rich sauce, full of flavors and flavors.
For the preparation you need the following ingredients: 300 g rabbit meat, cut into pieces of the right size 50 g flour 100 ml red wine, dry 1 onion, cut into four and then chopped julienne 4 cloves of garlic, finely chopped 300 g mix of wild mushrooms (I used frozen) 400 g diced tomatoes 1 stalk of celery, finely chopped 10-12 black olives, unsalted, pitted, cut into 4 1 small carrot, cut into slices 1 bell pepper, cut into thin strips 1 teaspoon paprika 1 teaspoon parsley 1 teaspoon oregano 6 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper.
Prepare rabbit for the hunter: Put in a bowl the flour, salt, black pepper, paprika and mix.
Then roll the pieces of meat in seasoned flour, shake off the excess flour and set aside on a plate.
Heat 6 tablespoons of oil in a wok, then put the pieces of meat. Brown the rabbit until it turns golden brown, then remove the meat in a bowl.
In the same oil in which you browned the meat, add the onion and garlic, which you cook a little, not more than 30 seconds because the oil is already well heated and you risk burning the onion.
Continue by adding the celery stalk, the carrot and the bell pepper to the pan, which you also sauté for approx. 30 seconds, then put the mushrooms in the pan (not thawed).
Stir and cook over medium heat until all the water left by the mushrooms evaporates (about 5-6 minutes).
When there is no liquid at all in the wok, add the tomato cubes, mix, let the sauce start to boil, then put the pieces of meat. Pour the wine, mix, cover with a lid and simmer on low heat for 30 minutes (until the meat is cooked).
After 30 minutes add the olives, parsley and oregano, stir and turn off the heat.
The hunting-style rabbit is ready to be served, so put it on plates and enjoy this delicious stew in the company of a polenta.