Rabbit to cacciatora

Rabbit to cacciatora

The cold comes and we want a good meal cooked to comfort us. We rarely think about it, but the rabbit is a lean meat and refined: perfect for dinner. So take advantage of the hunting season to dig us a good rabbit and voila! For a recipe that changes the traditional stew or rabbit with mustard, make this recipe typical of Liguria. Served with polenta or simple mashed potatoes, rabbit with cacciatora will delight your guests and the whole family!

Ingredients for 4 people

  • Rabbit – 1
  • Carrot – 1
  • Black olives – at your leisure
  • Celery – 1
  • Onion – 1
  • Garlic – 1 clove
  • Vinegar – 20cl
  • Water – 80 cl
  • Bouillon – 1 cube
  • White wine – 10 cl
  • Salt
  • Pepper
  • Oregano
  • Laurel

Rabbit to cacciatora

Preparation of the rabbit to cacciatora

Start by marinating the rabbit in 1 liter of water and vinegar overnight or a day. Then rinse it, dry it and cut it into pieces.

In a frying pan, make return carrots, celery and onion chopped in a little olive oil. Next, add the rabbit pieces, salt, pepper and sprinkle with oregano. Make brown the meat on both sides, then deglaze with white wine.

After evaporation wine, sprinkle the rabbit with water, add the stock cube, black olives and a couple of bay leaves, and cook to simmer for about 1 hour. Watch for cooking and, if needed, add water from time to time.

Once cooked rabbit, book it warm and ridges reduce the sauce base high heat if necessary. Finally, coat the rabbit with the sauce and serve immediately.

Rabbit to cacciatora 2


The wild rabbit generally requires 1 hour of cooking: the meat should be tender. If you are pressed for time, you can also make this recipe with farmed rabbit so no need to marinate the meat and the cooking time will be reduced by almost half.

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