The term alla cacciatora is widely used in Italian cuisine, referring to a way of preparing game meat. Coniglio alla cacciatora or hunter’s style rabbit is a delicious Italian dish made with unboned rabbit meat cut into small pieces, marinated in vinegar and cooked in rosso— meaning with tomatoes, and lots of red wine.

Like most spezzatini (dishes made with smaller pieces of meat containing bones), coniglio alla cacciatora can be made ahead -  in fact, it tastes even better when made in advance.