When it comes to hearty and flavorful dishes, Italy has always been a leader. And one of its most beloved ingredients – rabbit – is at the heart of many delicious meals. In this article, we’ll explore 20 rustic Italian rabbit recipes that are sure to become new favorites in your kitchen. From braises and stews to roasts and salads, these dishes showcase the best of Italy’s culinary traditions and the versatility of rabbit as an ingredient.
Whether you’re a fan of rich and savory flavors or bright and citrusy notes, there’s something on this list for everyone. And with its lean protein and delicate flavor, rabbit is a great choice for health-conscious cooks who want to make a delicious meal without sacrificing taste.
So let’s dive in and explore the wonderful world of Italian rabbit recipes!
Braised Italian Rabbit with Olives and Rosemary
This hearty and flavorful dish is a classic example of Italian cooking at its best. Tender rabbit, rich with the flavors of olives, rosemary, and tomato sauce, makes for a satisfying and comforting meal.
Ingredients:
– 1 pound rabbit pieces (thighs and legs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 2 sprigs fresh rosemary, chopped
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Optional: white wine (1/4 cup)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown rabbit pieces, about 5 minutes. Remove from pot.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 3 minutes.
3. Add olives, rosemary, crushed tomatoes, salt, and pepper. Stir to combine.
4. Return rabbit to the pot. If using white wine, add it now.
5. Cover and simmer for 1 hour or until rabbit is tender.
6. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 1 hour
Tuscan-Style Rabbit Stew with White Wine and Herbs
This hearty stew is a staple of Tuscan cuisine, featuring tender rabbit, rich white wine, and aromatic herbs. A perfect dish for a cold winter’s night, it’s sure to warm hearts and bellies.
Ingredients:
– 1 pound boneless rabbit pieces (thighs, legs, and loin)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup white wine
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add rabbit and cook until browned, about 5 minutes.
2. Remove rabbit from pot and set aside. Add onion and garlic; cook until softened, about 3 minutes.
3. Add white wine, chicken broth, tomato paste, thyme, cumin, salt, and pepper. Stir to combine.
4. Return rabbit to pot and bring mixture to a simmer.
5. Reduce heat to low and cook for 1-2 hours or until rabbit is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1-2 hours
Roman Rabbit Cacciatore with Tomatoes and Peppers
This hearty rabbit dish is a classic Roman recipe, perfect for a cozy dinner or special occasion. With the rich flavors of tomatoes, peppers, and herbs, you’ll be transported to the Tuscan countryside.
Ingredients:
– 1 lb boneless rabbit pieces (leg, thigh, breast)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, sliced
– 2 cups fresh tomatoes, diced
– 1 cup chicken broth
– 1 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the rabbit pieces and cook until browned, about 5 minutes.
3. Remove the rabbit and set aside.
4. Add the onions, garlic, bell peppers, and thyme to the skillet. Cook until the vegetables are tender, about 8-10 minutes.
5. Add the diced tomatoes and chicken broth to the skillet. Stir to combine.
6. Return the rabbit pieces to the skillet and simmer for 15-20 minutes or until cooked through.
7. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Lemon-Garlic Roasted Italian Rabbit with Herbs
This recipe combines the tender flavor of rabbit with a bright and citrusy lemon-garlic sauce, infused with fragrant herbs. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 whole rabbit (3-4 lbs), patted dry
– 2 lemons, juiced
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
3. Rub the mixture all over the rabbit, making sure to get some under the skin as well.
4. Drizzle olive oil over the rabbit and sprinkle with rosemary and thyme.
5. Roast the rabbit in the preheated oven for 25-30 minutes per pound, or until it reaches an internal temperature of 165°F (74°C).
6. Let the rabbit rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 1 hour 15 minutes to 1 hour 45 minutes, depending on the size of the rabbit.
Rabbit Ragù with Pappardelle Pasta
This hearty Italian-inspired dish combines tender rabbit, rich tomato sauce, and al dente pappardelle pasta for a satisfying meal. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound rabbit pieces (legs, thighs, and tenderloins)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 cup red wine
– 1 cup beef broth
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 12 ounces pappardelle pasta
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the rabbit with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the rabbit on all sides, then remove from pot.
4. Reduce heat to medium; add onion and garlic. Cook until softened, about 5 minutes.
5. Add red wine, beef broth, crushed tomatoes, and thyme. Stir to combine.
6. Return the rabbit to the pot, cover, and transfer to the preheated oven. Braise for 1 hour.
7. Cook pappardelle pasta according to package instructions. Toss with the ragù sauce and serve hot. Top with Parmesan cheese, if desired.
Cooking Time: 1 hour 15 minutes
Grilled Italian Rabbit with Balsamic Glaze
Experience the bold flavors of Italy with this mouthwatering rabbit dish, perfectly seasoned and glazed to perfection. This recipe is sure to impress your guests or become a new family favorite.
Ingredients:
– 1 (1 1/2 pound) rabbit, cut into 8 pieces (4 legs, 2 thighs, 2 racks)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– Salt and pepper, to taste
– 1 cup balsamic glaze (see note)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, and rosemary.
3. Brush the mixture evenly onto both sides of the rabbit pieces.
4. Season with salt and pepper to taste.
5. Grill rabbit for 8-10 minutes per side, or until cooked through.
6. During the last 2 minutes of grilling, brush balsamic glaze on each piece.
7. Let rest for a few minutes before serving.
Cooking Time: 20-25 minutes
Note: To make balsamic glaze, reduce 1 cup of balsamic vinegar over low heat until thickened and syrupy. Store in an airtight container at room temperature for up to 6 months.
Slow-Cooked Rabbit in Red Wine and Porcini Mushrooms
Slow-Cooked Rabbit in Red Wine and Porcini Mushrooms: A hearty and flavorful dish perfect for a cozy dinner with family or friends.
Ingredients:
– 1 rabbit (3-4 lbs), cut into 8 pieces (2 legs, 2 thighs, 2 arms, and 2 back pieces)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup porcini mushrooms, sliced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the slow cooker to low.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the rabbit pieces until browned, about 5 minutes per side. Remove from heat and set aside.
3. In the same skillet, cook the onion and garlic until softened, about 3-4 minutes.
4. Add the porcini mushrooms and cook until tender, about 2-3 minutes.
5. Add the red wine, beef broth, tomato paste, and thyme to the slow cooker. Stir to combine.
6. Add the seared rabbit pieces to the slow cooker, cover, and cook on low for 8-10 hours or high for 4-6 hours.
7. Season with salt and pepper to taste.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Crispy Fried Rabbit with Sage and Pancetta
This hearty dish combines the rich flavors of sage and pancetta with the tender, crispy texture of fried rabbit. Perfect for a special occasion or Sunday supper.
Ingredients:
– 1 pound rabbit pieces (thighs, legs, and wings)
– 2 tablespoons all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter, melted
– 1/4 cup pancetta, finely chopped
– 2 sprigs fresh sage, chopped
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep fryer to 375°F (190°C).
2. In a shallow dish, mix together flour, paprika, salt, and pepper.
3. Dip rabbit pieces into the flour mixture, shaking off excess.
4. Dredge floured rabbit pieces in melted butter, then coat with pancetta and sage.
5. Fry rabbit pieces for 3-4 minutes or until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: 15-20 minutes
Rabbit Risotto with Saffron and Peas
This creamy risotto dish combines tender rabbit meat with the subtle flavors of saffron and sweet peas, perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 pound rabbit meat (ground or diced), cooked and set aside
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh peas
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Stir in the cooked rabbit meat, peas, and saffron mixture.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Rabbit and Sausage Polenta Casserole
This hearty casserole combines tender rabbit, spicy sausage, and creamy polenta for a satisfying and flavorful meal. Perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound rabbit meat (boneless), cut into bite-sized pieces
– 1 pound sweet Italian sausage, casings removed
– 2 cups polenta
– 4 cups chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated cheddar cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook the rabbit and sausage in a large skillet over medium-high heat, breaking up the meat with a spoon as it cooks, until browned and cooked through.
3. In a separate pot, bring the chicken broth to a boil. Gradually whisk in the polenta and cook for about 5 minutes or until thickened.
4. In a 9×13-inch baking dish, combine the rabbit and sausage mixture, then top with the cooked polenta.
5. Bake for 20-25 minutes or until the casserole is hot and bubbly.
6. Serve warm, topped with grated cheddar cheese if desired.
Cooking Time: 30-40 minutes
Roasted Rabbit with Potatoes and Rosemary
Roasted Rabbit with Potatoes and Rosemary: A hearty and flavorful dish that combines tender rabbit with crispy potatoes and fragrant rosemary.
Ingredients:
– 1 (1.5-2 pound) rabbit, cut into 8 pieces (thighs, legs, and arms)
– 3-4 medium-sized potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
– Optional: garlic powder or lemon zest for added flavor
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the rabbit pieces with olive oil, salt, and pepper until evenly coated.
3. Place the rabbit on a baking sheet lined with parchment paper, leaving some space between each piece.
4. Roast the rabbit in the preheated oven for 20-25 minutes or until golden brown.
5. Meanwhile, place the potato wedges on a separate baking sheet and toss with olive oil, salt, and pepper.
6. After the rabbit has roasted for 15 minutes, add the potatoes to the oven and continue roasting for an additional 10-15 minutes or until crispy.
7. Remove from the oven and sprinkle with chopped rosemary. Serve hot and enjoy!
Cooking Time: Approximately 40-45 minutes
Rabbit Stuffed with Spinach and Ricotta
This recipe brings together the tender flavors of rabbit, the creaminess of ricotta cheese, and the earthy sweetness of fresh spinach. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 rabbit (about 2 lbs), cleaned and patted dry
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1 egg, beaten
– 1 tsp dried thyme
– Salt and pepper to taste
– Olive oil for browning
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, ricotta, egg, thyme, salt, and pepper.
3. Stuff the rabbit cavity with the spinach mixture, making sure to fill it evenly.
4. Close the opening by sewing or tying with kitchen twine.
5. Brush the outside of the rabbit with olive oil and season with salt and pepper.
6. Roast in the preheated oven for 45-50 minutes per pound, or until the internal temperature reaches 165°F (74°C).
7. Let rest for 10 minutes before carving and serving.
Cooking Time: approximately 1 hour and 15 minutes
Spicy Rabbit Arrabbiata with Chili and Garlic
This spicy twist on traditional arrabbiata sauce is perfect for those who like a little heat. With the bold flavors of garlic, chili flakes, and crushed tomatoes, this sauce is sure to add excitement to any dish.
Ingredients:
– 2 cups of crushed tomatoes
– 1/4 cup of olive oil
– 3 cloves of garlic, minced
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/4 teaspoon of red pepper flakes (chili)
– 1 tablespoon of chopped fresh parsley
Instructions:
1. In a medium saucepan, heat the olive oil over medium-low heat.
2. Add the minced garlic and cook for 2-3 minutes or until fragrant.
3. Add the crushed tomatoes, salt, black pepper, and red pepper flakes. Stir well to combine.
4. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Remove from heat and stir in chopped parsley.
6. Serve warm over your favorite pasta or use as a dipping sauce.
Cooking Time: 15-20 minutes
Rabbit and Mushroom Creamy Pasta
Discover the tender flavor of rabbit paired with earthy mushrooms in a rich and creamy pasta dish.
Ingredients:
– 8 oz pasta (linguine or fettuccine)
– 1 lb rabbit meat, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add rabbit and cook until browned, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add sliced mushrooms and cook until tender, about 3-4 minutes. Add chopped onion and cook for an additional minute.
4. Add garlic and cook for 1 minute.
5. Stir in heavy cream, Dijon mustard, salt, and pepper. Bring to a simmer and let cook for 2-3 minutes or until sauce thickens.
6. Combine cooked pasta, rabbit, and mushroom mixture. Toss to coat with creamy sauce.
Cooking Time: 20-25 minutes
Venetian Rabbit with Peppers and Onions
This classic Venetian dish is a hearty and flavorful celebration of rabbit and vegetables, slow-cooked to tender perfection. Savor the rich flavors of this comforting casserole as a main course or as a special occasion centerpiece.
Ingredients:
– 1 pound rabbit pieces (thighs, legs, and body)
– 2 large onions, chopped
– 3 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 cup white wine
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large skillet, sauté rabbit pieces in olive oil until browned. Remove from heat.
3. Add chopped onions and sliced peppers to the skillet. Cook until tender, about 5 minutes.
4. Add garlic, tomato puree, and white wine to the skillet. Stir to combine.
5. Transfer the mixture to a baking dish and top with cooked rabbit pieces.
6. Cover with aluminum foil and bake for 1 hour.
7. Remove foil and continue baking for an additional 30 minutes or until rabbit is tender.
Cooking Time: 1 hour 30 minutes
Rabbit in White Wine and Mustard Sauce
A classic French-inspired dish that pairs tender rabbit with a rich and tangy sauce.
Ingredients:
• 1 rabbit (2 lbs), cut into 8 pieces (legs, thighs, and rack)
• 1/4 cup white wine
• 2 tbsp Dijon mustard
• 2 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
Instructions:
1. Season the rabbit pieces with salt and pepper.
2. In a large skillet, melt 1 tbsp of butter over medium-high heat. Add the rabbit and cook until browned on all sides (about 5 minutes). Remove from heat and set aside.
3. Reduce heat to medium and add the remaining 1 tbsp of butter. Add the chopped onion and cook until softened (about 3 minutes).
4. Add the garlic, thyme, white wine, and Dijon mustard. Stir to combine and bring to a simmer.
5. Return the rabbit to the skillet and simmer for 10-12 minutes or until cooked through.
6. Serve hot with the rich sauce spooned over the top.
Cooking Time: 20-22 minutes
Rabbit and Chickpea Tuscan Soup
Rabbit and Chickpea Tuscan Soup Recipe
A hearty and comforting soup that combines the rich flavors of rabbit with the creaminess of chickpeas, all wrapped up in a flavorful Tuscan-inspired broth.
Ingredients:
– 1 pound rabbit meat (such as leg or shoulder), cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
2. Add rabbit, tomatoes, chickpeas, broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer 30 minutes or until rabbit is cooked through.
3. Taste and adjust seasoning as needed. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Herb-Crusted Rabbit with Lemon Butter
This classic French-inspired dish is a perfect blend of earthy rabbit and bright, citrusy flavors. With a crispy herb crust and tangy lemon butter sauce, this recipe is sure to impress.
Ingredients:
– 4 rabbit pieces (thighs and legs)
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/2 cup unsalted butter, softened
– 2 lemons, juiced
– 1 tbsp honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Coat each rabbit piece with the herb mixture, pressing gently to adhere.
4. Place rabbit pieces on a baking sheet lined with parchment paper and roast for 25 minutes.
5. Meanwhile, melt butter in a small saucepan over medium heat. Add lemon juice and honey; whisk until smooth.
6. Serve rabbit with lemon butter sauce spooned over the top.
Cooking Time: 25 minutes
Rabbit with Artichokes and White Beans
This hearty stew combines the tender flavor of rabbit with the subtle sweetness of artichokes and creamy texture of white beans, perfect for a cozy dinner.
Ingredients:
– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 large artichoke hearts, chopped
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the rabbit pieces and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion, minced garlic, and thyme to the pot. Cook until the onion is translucent, about 5 minutes.
4. Add the artichoke hearts, cannellini beans, salt, and pepper to the pot. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Braise for 45-50 minutes or until the rabbit is tender.
6. Serve hot and enjoy!
Cooking Time: 1 hour 15 minutes
Rabbit Panzanella Salad with Crusty Bread
This Italian-inspired salad combines tender rabbit, fresh mozzarella, and crunchy bread with a tangy vinaigrette. Perfect for a light and satisfying meal.
Ingredients:
– 1 pound cooked rabbit (or chicken), diced
– 4 cups mixed greens (arugula, spinach, lettuce)
– 2 medium tomatoes, diced
– 8 ounces fresh mozzarella cheese, sliced
– 1/2 cup crumbled crusty bread ( Ciabatta or Focaccia)
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. In a large bowl, combine mixed greens, diced tomatoes, and cooked rabbit.
2. Arrange mozzarella slices on top of the salad.
3. Sprinkle crumbled bread over the cheese.
4. Drizzle olive oil and white wine vinegar over the salad.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh basil leaves (if using).
7. Serve immediately.
Cooking Time: 10 minutes
Summary
Discover the rich flavors of Italy with these 20 rustic rabbit recipes. From hearty stews to roasted delights, each dish showcases the country’s love for bold flavors and comforting meals. With a focus on traditional ingredients like olives, rosemary, and porcini mushrooms, these recipes are sure to transport your taste buds to the Tuscan countryside. Whether you’re in the mood for something classic and comforting or bold and spicy, there’s a recipe here for everyone.
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