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Rabbit, Hunter-Style

Rabbit, Hunter-Style is a slow-cooked Italian stew with tender rabbit meat, vegetables, and herbs, with white wine. Delicious!
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Rabbit, Hunter-Style
  • Difficulty Moderate
  • Prep 15 minutes
  • Cook 1 hour
  • Servings 4 people

Rabbit, Hunter-Style is a traditional dish that has been enjoyed by hunters and food lovers alike for centuries. This savory dish is made with tender rabbit meat cooked in a rich, flavorful sauce that is sure to tantalize your taste buds. If you’re looking for a hearty meal that’s packed with protein and nutrients, Rabbit Cacciatore is the perfect choice. This dish comes from the culinary tradition of the Emilia-Romagna region in Italy although the recipe has been revisited and customized with each and every region typical touch

To create this dish, the rabbit meat is first marinated in a blend of herbs and spices to enhance its natural flavor. Then, it’s slow-cooked in a tomato-based sauce that’s been infused with aromatic vegetables like onions, carrots, and celery. The result is a succulent, tender meat that’s bursting with flavor. Not only is Rabbit, Hunter-Style delicious, but it’s also incredibly healthy. Rabbit meat is a lean protein that’s low in fat and high in nutrients like vitamin B12, zinc, and potassium. This makes it an excellent choice for anyone looking to maintain a healthy diet without sacrificing flavor.

Whether you’re a seasoned hunter or simply a fan of delicious, hearty meals, Rabbit, Hunter-Style is a dish that is sure to impress. Its unique blend of flavors and textures make it a popular choice for special occasions or a cozy family dinner at home. Plus, with its high nutritional value, you can feel good about indulging in this delicious meal.


Copy Ingredients


  1. To prepare rabbit cacciatore, start by preparing the sauté: clean and wash the onion, carrot, celery and garlic, then chop them finely. Also wash and chop the parsley and basil and set them aside.

  2. Wash and dry the rosemary, sage and bay leaf and tie them together in bunches.




  3. At this point, cut the rabbit into pieces, possibly boneless, then wash it and blot it with paper towels.




  4. In a saucepan, heat a drizzle of olive oil oil then add all the chopped vegetables, letting them wilt over a gentle flame.


  5. Add the rabbit pieces and brown them on a high flame on both sides, then add the herb bundles as well.

  6. When the rabbit pieces are well browned, add a pinch of salt and deglaze with white wine.

  7. Evaporate the wine over medium heat and then add the tomato as well. Cover with a lid.

  8. Cook the whole thing over a low flame for about 45 minutes, until the sauce has reduced. Finally serve the rabbit cacciatore hot sprinkling it with the chopped parsley and fresh basil.


You can replace the peeled tomatoes with a sieved tomatoes, to give the sauce more texture. The aromatic herbs in this recipe can be substituted with, for example, thyme, mayorana or origano. And if you want to give your rabbit cacciatora an extra kick, you can add chopped fresh red pepper to the other ingredients.


If you fear burning the vegetables while browning the rabbit pieces, you can prepare the sauté in a separate pan and then add it to the meat at the same time as the herbs.


We recommend that you consume the rabbit cacciatore immediately, but if you have leftover you can store it in the refrigerator inside an airtight container for about 2 days. Toreheat it you will simply put it in the microwave for about 30 seconds at maximum power, or heat it inside a pan adding a few tablespoons of water or vegetable broth.