"Rabbit Cacciatore"

Furred and feathered games have always been considered aphrodisiac meat, blood-regenerative. This is one of the most classical, ancient recipes although today is very hard to get a wild rabbit (you can make up with a domestic one). To the shouting parties (that used to last a whole day) the first killed rabbit used to be reserved to the hunters’ midday meal: eviscerated and cleared out from the bowels, its belly was stuffed with the very fragrant “sautaredda” (wild thyme). The suggested recipe, anyway, is the most classical.

INGREDIENTS

For 6 servings:
1 rabbit,
1 onion
1 celery
200 Gr green olives,
1 spoon of capers
½ Kg ripe tomatoes
1 cup of stock flour
1 glass of vinegar
1 spoonful of honey
oil
salt and pepper.

Cut the rabbit by pieces, wash and dry it, flour it. Put on the flame an oiled pan and let the rabbit pieces brown, slowly, so that the inside too will be well cooked and the external part will get a fine golden colour. After dissolving the honey in the vinegar, sprinkle the rabbit with it and let it cook. Prepare the sauce separately, letting brown for 15 minutes the thinly minced onion, the minced celery, the stoned olives, the chopped tomato, the capers (but only after getting the salt out of them), salt and pepper. Add a cup of stock and bring to the boil in the same pan. Now, let the rabbit pieces down it and add the sauce prepared before and let it cook for more 15 minutes. Serve it warm.