Italian rabbit recipe

A good hearty rabbit dish for any occasion.

The Rabbit Cacciatore is one of the most popular ways to make an authentic rabbit stew. In Italy, the Cacciatore technique, is present in almost all the regional cuisines, with different variations depending on the traditions and the most used ingredients region by region. Here a typical Northern-Italian Rabbit Cacciatore, pan-roasted and braised along with red wine, mushrooms, tomato sauce, and juniper berries: delicious!

The Rabbit Cacciatore is one of the most popular ways to make an authentic rabbit stew. In Italy, the Cacciatore technique, is present in almost all the regional cuisines, with different variations depending on the traditions and the most used ingredients region by region. Here a typical Northern-Italian Rabbit Cacciatore, pan-roasted and braised along with red wine, mushrooms, tomato sauce, and juniper berries: delicious!

Nothing beats a rich and comforting stew when the weather turns cold outside. Hasenpfeffer, or German Rabbit Stew, is a deliciously flavoursome meal made from tender red wine marinated rabbit. Serve this traditional German dish with plenty of mashed potatoes and braised red cabbage. Guten Appetit!

Agrodolce – literally bitter-sweet in Italian – is a big feature of Sicilian cuisine. And it works superbly in this beautifully balanced Sicilian braised rabbit recipe, where red serrano peppers add sparky heat to the herby, Mediterranean flavors of juicily tender rabbit. Because its fat content is so low, it pays to cook rabbit gently and slowly.

If you have a taste for offbeat meats, this braised rabbit recipe is a good one to try. It's quick, easy and spicy.

Tender rabbit flavored with rosemary and garlic.

A traditional French dish, Lapin à la Moutarde features braised rabbit in a mustard-based cream sauce with herbs. It's easy to make with gourmet results!

A classic Italian recipe for lean rabbit.

We have a few secrets for making the best fried rabbit ever – first, start with succulent rabbit leg confit, coat them in spiced buttermilk and double-fry until double-crisp. Finish with another hit of spice and you’ve got a dish you won’t soon forget.