Stewed rabbit

Stewed rabbit

Coniglio in umido

Sharing Puglia
Alicia Taylor

This dish is an autumn favourite from the interior of Puglia. In the Murgia region of Puglia there are many wild rabbits, which long ago would have been hunted and eaten regularly. I have hunted rabbits very few times myself, but it was always an adventure to forage for our meal. These days we forage at our closest butcher! I love the gamey flavour of the rabbit and the earthiness of the mushrooms. Mop up the sauce with some crusty bread and enjoy it with a glass of primitivo wine.


Quantity Ingredient
1 rabbit, jointed, about 1 kg
350ml dry white wine
3 garlic cloves, crushed
2 eschalots
3 rosemary sprigs, leaves picked
8 sage leaves
3 thyme sprigs
1/2 bunch flat-leaf parsley, leaves picked, plus extra for garnish
6 bay leaves
125ml olive oil
1 onion, diced
1 carrot, diced
1 celery stalk, diced
plain flour, for dredging
400g tinned peeled tomatoes
500ml chicken stock
1 small bunch baby carrots
350g mixed mushrooms, thickly sliced
100g black olives, pitted


  1. Marinate the rabbit pieces in 250 ml of the white wine along with two-thirds of the garlic, the eschalots and half the herbs in a covered bowl in the refrigerator, for at least 12 hours, or overnight.
  2. Place half the olive oil in a large flameproof casserole with a lid and sauté the onion, remaining garlic, carrot and celery over medium heat until the onion is translucent, about 5 minutes. Transfer the cooked vegetables to a bowl until needed.
  3. Take the rabbit out of the marinade and discard the marinade. Pat the rabbit dry thoroughly and dredge the meat in the flour. Sear it in the same flameproof casserole with the remaining olive oil on medium–high heat, until browned all over. Season well with salt and freshly ground black pepper.
  4. Pour in the remaining wine and cook for a further 3 minutes, or until the wine evaporates. Add the tomatoes, and the remaining herbs, the stock, baby carrots, mushrooms and olives and cook, covered, over low heat for 1 hour.
  5. Serve on a platter sprinkled with some extra parsley.
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