Ligurian Rabbit Stew

Difficulty: Low

Preparation: 20 Minute

Cooking: 1 Hour

Portion: 6 Persons


Rabbit 1,2 Kg

Taggiasche Olives 100 gr

Onion 1

Garlic clove 1

Rosemary sprigs 2

Thyme teaspoon 1

Laurel leaves 2

Red wine glass 1

Meat broth as needed

Pine nuts handful 1

Extra virgin olive oil tablespoons 4

Salt to taste


Get the rabbit cut into pieces at the time of purchase, remove the offal and fat, as well as any bones produced by cutting. Wash it under running water, drain it and let it dry.

In a large pan, brown the chopped onion, then add the rabbit pieces and brown them over high heat. Add the wine and let it evaporate. Salt and cook over medium heat for 30 minutes, adding the meat broth gradually.

Now add the olives, whole or chopped, pine nuts, garlic and minced herbs, mix and cook for another half hour, adding more broth if it should dry out. Just before finishing cooking, add some more olives and serve your Ligurian rabbit decorated with some branches of rosemary.


You can serve Ligurian rabbit with a side dish of baked potatoes, or with a fresh mixed salad.

As a red wine, choose Rossese di Dolceacqua, excellence of the Ligurian Riviera di Ponente: a full-bodied red wine, with aromatic notes and a slightly bitter finish, to best enhance your Ligurian rabbit.

A variation of the recipe involves the use of white wine instead of red: in this case, the rabbit's flavor will be less decisive.


You can keep the Ligurian rabbit in the fridge for a maximum of 2 days, in a container with an airtight seal.

Enjoy & Share It!

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