Italian Hunter-Style Braised Rabbit

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This rustic Italian hunter-style rabbit braise, beloved across Tuscany and Umbria, combines tender rabbit pieces with tomatoes, olives, capers, and white wine for a deeply savory stew. Slow braising allows the lean meat to fall gently from the bone while absorbing the bright, herbaceous sauce. Serve with crusty bread, creamy polenta, or roasted potatoes to soak up every drop.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 7 gSugar
• 42 gProtein
• 720 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rabbit

• 1 whole rabbit (about 2.5-3 lbs), cut into 8 serving pieces
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 5 fresh sage leaves

For the soffritto and braise

• 1 large yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 cup dry white wine
• 1 can (14 oz) crushed San Marzano tomatoes
• 1 cup low-sodium chicken or rabbit stock
• 1/2 cup pitted Taggiasca or Gaeta olives
• 2 tbsp capers, rinsed and drained
• 1 bay leaf
• Pinch of red pepper flakes (optional)

For finishing

• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp lemon zest
• Extra-virgin olive oil for drizzling

Directions

1. Season the rabbit pieces generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and brown the rabbit in batches, about 3-4 minutes per side until deeply golden. Transfer to a plate and discard the sage and rosemary sprigs used during searing.
2. Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and lightly golden, about 7-8 minutes. Add the smashed garlic and cook for 1 minute until fragrant.
3. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to release all the browned bits. Simmer until the wine reduces by about half, roughly 3-4 minutes.
4. Add the crushed tomatoes, stock, olives, capers, bay leaf, and red pepper flakes if using. Stir to combine, then nestle the rabbit pieces back into the pot; the liquid should reach about two-thirds up the sides of the meat.
5. Bring to a gentle simmer, cover, and reduce the heat to low. Braise for 60-70 minutes, turning the rabbit pieces once halfway through, until the meat is very tender and pulling easily from the bone.
6. Uncover the pot and increase heat to medium. Simmer for 10-12 minutes to thicken the sauce, then skim any visible fat from the surface. Discard the bay leaf.
7. Taste and adjust seasoning with additional salt and pepper as needed. Stir in the lemon zest just before serving.
8. Serve hot in shallow bowls, spooning sauce over the rabbit and finishing with a generous sprinkle of parsley and a light drizzle of olive oil. Pair with creamy polenta, crusty country bread, or roasted potatoes.

Cook’s Notes

• For a darker, richer sauce typical of Tuscan versions, stir in 1 tablespoon of tomato paste with the soffritto before adding the wine.
• Wild or older rabbits benefit from an overnight soak in buttermilk or a 2-hour marination in wine and herbs to mellow gaminess and tenderize the meat.
• The dish tastes even better the next day; cool, refrigerate, and reheat gently so the rabbit absorbs more of the sauce.
• If rabbit is unavailable, this method works beautifully with chicken thighs (reduce braising time to about 40 minutes) or with bone-in turkey pieces.
• Reserve the pan juices and any leftover sauce for tossing with pasta the next day for a quick second meal.

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