Step by step
Add a little water to the casserole so that the rabbit does not burn. Then add a little of the liquid marinade to give more flavour.
Tips
The best way to make sure there is no aftertaste typical of wild rabbit is to put it in water and vinegar.
Trivia
Hunter’s rabbit stew – ‘alla cacciatora’ - has its origin amongst the working classes and land workers: it is a typical dish, in particular, of the Apennine region between Tuscany and Emilia Romagna.