Sicillian Rabbit Cacciatore

Another recipe to add to my quest to find good recipes for wild rabbit. This time, my rabbit arrived skinned but whole, so I followed the directions here: – if the liver is still there, separate the lobes and remove the central gristle as this is a good addition to the stew. 


  • 1 wild rabbit, jointed, 
  • 1 onion
  • 2 cloves of garlic
  • 1 stick of celery (optional)
  • 1/2 tsp salt
  • 2 tbsp olive oil 
  • a bunch of mint, chopped
  • 350ml wine
  • 2 tbsp tomato puree
  • 100g chopped green olives
  • freshly ground black pepper


  • Heat a little oil in the pan, salt and add the rabbit joints, until beginning to brown. Remove and set aside on a plate
  • To the same pan, add more olive oil, with chopped garlic, onion, celery, and fry gently until beginning to brown. 
  • Add the mint, red wine and the rabbit, and the liver if this is available. Bring to a simmer. 
  • As the wine reduces, add the chopped olives, pepper and tomato puree, and bring to a simmer
  • I cook at a low heat in the oven for a couple of hours, at around 140C. 

We had this tonight, with potatoes and steamed broccoli


Leave a Reply

Your email address will not be published. Required fields are marked *