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Italian-Style Braised Rabbit with Tomato and Herbs

Italian-Style Braised Rabbit with Tomato and Herbs

I’ve been 6yrs here in Italy, and it is my first time I had tried a rabbit menu.
I remembered two days after I arrived here in Italy, my neighbor got me invited for dinner, and they asked me if I eat a rabbit?. I declined with a big NOOOO. I was terrified that moment when she asked me, and I told her, “what a poor little pet.” I explained her that we don’t eat rabbit in my country because we consider them a pet.

In the market, you can see in the meat section the chopped rabbit meat that is ready or a whole skinless rabbit (the first time I saw it, I whispered to my husband, “why is there a fetus here for sale? Haha! ).
Years pass by, touring to a different mountain and Alps in Italy. I choose to order food that’s their specialty. Believe me; I already tried to eat the meat of bears, wild boar, and deer.
So, I decided to try to eat the rabbit, so I told my in-laws that I am ready and I would like to try to eat the rabbit meat, so they said, “Va bene, Ci prepareremo” ( Okay, we will prepare.)

The rabbit meat needs to be marinated for at least 24hours with aromatic herbs before cooking it traditionally. About 2 hours to cook the meat to become tender and ready to eat. The rabbit meat is like a chicken almost, gamey, almost sweet, and earthier taste. However, this meat is one of the healthiest and is considered lean or white meat because of its fat quantity and quality.

All I can say that rabbit meat is delicious!

#rabbitrecipe #jgtraverse #jgtraversebuonappetit

Marinate the meat for at-least 24hrs. Before cooking it.

To marinate, it needs:
thyme, bay leaves, rosemary, sage, garlic, onion, carrot, white wine, and vinegar.
*for fresh herbs, a small twig of each herb
*for dried herbs, half teaspoon each herb, 2pcs bay leaves
*2 cloves garlic sliced thinly
*1 medium onion sliced thinly
*1 medium carrot sliced thinly
*40ml white wine
*2 tablespoon vinegar


600 grams rabbit meat
3 tbsp olive oil
3 tbsp white wine vinegar
3 pcs bay leaves
30 grams black olives slice into 2
One twig rosemary & thymes(fresh) 1 tsp dried
500 ml tomato sauce
500 ml vegetable stock
salt and pepper for seasoning

Steps to cook:

1.Heat the skillet on medium-high. Place the rabbit pieces in the pan in a single layer. Take note, do not stir.

2.Cook for 2-3 minutes on one side until lightly white and turn on the other side for another 1-2 minutes.

3.Meanwhile, use another pan or skillet to heat olive oil on medium-high for 30 seconds.

4.Transfer the meat to a clean plate one by one and eliminate excess liquid in the skillet.

5.Put back the meat in the skillet with low heat. And add the white wine and the prepared olive oil from the pan. Then add the bay leaves, black olives, rosemary,thymes add the tomato sauce and pour the vegetable stocks just left a quart on it. Reduce heat to medium-low; cover the pan and cook for 40-60 minutes.

6.Uncover the pan when the liquid has reduced by half, and the meat isn’t yet tender. Pour the remaining stocks, then Increase heat to high and cook for several minutes cover.

7.Uncover the pan and cook for several minutes to boil off excess moisture and reduce the liquid.

8.When the liquid has reduced, and the meat is tender, check the seasoning, add salt or pepper to taste, remove from heat and serve.

Note: Polenta is boiled cornmeal; if you haven’t got that rice is doing well.