Coniglio alla Cacciatora with Olive Oil Mashed Potatoes Rabbit Stew with Mashed Potatoes

Peel and dice the potatoes into 2 cm cubes. Peel and slice the carrots into thin rounds. Dice the onion and mince the garlic.

Place the potatoes in a medium pot, cover with cold salted water, and bring to a boil over high heat. Cook for 15–20 minutes until fork-tender.

While the potatoes cook, heat 30 ml olive oil in a large skillet over medium-high heat. Season the rabbit pieces with salt and pepper, then brown them in the skillet for 3–4 minutes per side until golden. Transfer to a plate.

Reduce heat to medium, add the onion and carrots to the skillet, and sauté for 5 minutes until softened. Add the garlic and rosemary, cook for 1 minute until fragrant.

Pour in the wine and let it sizzle, scraping up any browned bits, for 2 minutes until reduced by half. Add the canned tomatoes, crushing them with a spoon, and bring to a simmer.

Return the rabbit to the skillet, nestling it into the sauce. Cover and simmer over low heat for 25–30 minutes, until the rabbit is tender and pulls away from the bone (internal temperature 75°C).

Drain the potatoes and return them to the pot. Add the remaining 15 ml olive oil and a pinch of salt, then mash until smooth.

Serve the rabbit and sauce over the mashed potatoes, with the carrots spooned alongside.