A derivative of the Italian word for hunter (cacciatora) that refers to the preparation procedure as well as the ingredients typically used for several different types of game dishes. When prepared, the key ingredient of Cacciatore is the meat, which may be rabbit, chicken, pork, turkey, wildfowl, alligator, lamb, or veal. Sautéed and cooked very slowly, the meat is combined with mushrooms, tomatoes, herbs, onions, wine, and other seasonings in order to enhance the flavors. The pan drippings are often used to make a Cacciatore sauce that is mixed in with the simmering ingredients. In France, a Cacciatore is referred to as "a la chasseur" while in the U.S. it is simply called a Cacciatore such as chicken Cacciatore.