Stewed Rabbit

Stewed rabbit is a dish full of flavor, typical of Italian cuisine, perfect for a Sunday lunch or a dinner with friends. Here’s how to prepare it.

Ingredients

• 1 rabbit, cut into pieces
• Flour, as needed for dusting the rabbit pieces
• 3 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• 1 sprig of rosemary
• 1 bay leaf
• 1 glass of white wine
• 500 ml of tomato puree or peeled tomatoes
• 1/2 glass of water or broth
• Salt and pepper to taste
• Taggiasca or Gaeta olives (optional)
• 1 chopped onion (optional)

Preparation

1. Lightly flour the rabbit pieces.
2. In a large saucepan, heat the oil and fry the garlic, rosemary, and bay leaf. If you decide to use the onion, brown it together with the other aromatics.
3. Add the rabbit pieces and brown them on all sides until they are golden.
4. Deglaze with the white wine and let the alcohol evaporate on high heat.
5. Once the wine has evaporated, add the tomato puree or peeled tomatoes. If using peeled tomatoes, crush them beforehand with a fork.
6. Season with salt and pepper and add the water or broth.
7. Cover and cook over low heat for about 1 hour and 30 minutes, checking occasionally. If necessary, add more broth or water during cooking.
8. At the end of cooking, you can add some olives to enrich the flavor of the sauce.
9. Serve the rabbit hot with its sauce.

Fun Facts

Stewed rabbit is a dish that varies regionally, where every family has their own version. It is often accompanied by polenta, boiled potatoes or, in some regions, by a good mashed potatoes. In coastal regions, it is not uncommon to find the addition of olives or capers that give the dish a more Mediterranean flavor.