Coniglio alla cacciatore
Rabbit in white wine, rosemary, olive and tomato sauce

About This Recipe

Are you looking for a delicious rabbit recipe with a difference? If you are, you’ve found it! Here’s my rabbit in white wine, rosemary, olive and tomato sauce for you to enjoy.

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed – and to be honest these really are the best for cooking because they are tender and fatty, whereas the wild ones can sometimes be very tough. Give this dish a try – you won’t be disappointed.

TwitterFacebook

6

Serves

12

Ingredients

Rabbit

Main Ingredient

Meat Dishes

Type

Ingredients

  • 1 rabbit, cut into 12 pieces
  • 100g plain white flour
  • to taste salt and freshly ground black pepper
  • 150ml olive oil
  • 3 carrots, peeled and finely chopped
  • 3 celery sticks, finely chopped
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 1 large red onion, peeled and finely sliced
  • 100ml white wine
  • 2 x 400g tins chopped tomatoes
  • 150g pitted Taggiasca black olives, drained and halved
  • 5 tablespoons fresh flat leaf parsley, chopped

Weight Converter

Found in This Book

Feast your eyes on the finest rabbit in white wine, rosemary, olive and tomato sauce! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 160°C/gas mark 3.

Place the rabbit pieces in a large bowl with the flour and plenty of salt and pepper. Give it a good shake and transfer the rabbit to a plate. Heat the olive oil in a large frying pan and fry the rabbit pieces until browned on all sides. Remove with a slotted spoon and set aside.

Add the carrots, celery, rosemary and onion to the frying pan, season with salt and pepper and cook on a medium heat for 8 minutes until softened. Stir occasionally with a wooden spoon. Pour in the wine and continue to cook for a further 2 minutes to allow the alcohol to evaporate. With a wooden spoon, scrape all the good bits off the bottom of the frying pan. Pour in the chopped tomatoes with a glass of water and the olives and bring to the boil.

Transfer the sauce to an ovenproof dish and add the rabbit pieces. Cover with foil or a lid and cook in the oven for 1½ hours until the rabbit is tender and the sauce has thickened.

Before serving, season with salt and pepper and sprinkle over the parsley. Serve in a large warm serving dish with plenty of crusty bread around it. Buon appetito!

Once you’re done, simply sit back and enjoy your rabbit in white wine, rosemary, olive and tomato sauce and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Potato and roasted pumpkin gnocchi

View Recipe

Next Recipe

Leek, Taleggio and Pine Kernel Risotto

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Cozze allo ZafferanoQuick Mussel Stew with Saffron & White Wine

Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Never use red wine for this recipe.

4

Serves

8

Ingredients

Seafood

Main Ingredient
View Recipe

Bruschette con pesto di pomodori secchiBruschette with Sun-dried Tomato Pesto

Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.

4

Serves

13

Ingredients

Vegetables

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Farfalle con noci e GorgonzolaPasta salad with walnuts and Gorgonzola cheese

Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Tiramisu con ciliegeCherry Tiramisu

If I asked you to name one Italian dessert , I guarantee the vast majority would say tiramisu. However, not everybody likes the coffee that the biscuits are traditionally soaked in, so my version – inspired by a trip to the cherry orchards of Castello, where Ciro and his family grow wonderful fruit – uses liqueur instead. If making this for children, just leave out the booze and cook the cherries...

4

Serves

9

Ingredients

Cherries

Main Ingredient
View Recipe