Rabbit Cacciatore

Rabbit cacciatore is a hearty stew made with white wine, tomatoes and various other spices. Whether served alone or with appetizers, this will leave you filling satisfied.

Number of servings : 4

Prep time: 30 minutes

Cooking time: 70 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


45 ml (3 tbsp) olive oil
Salt and freshly ground pepper, to taste
1 rabbit, cut in 8 pieces
6 cloves garlic, sliced thinly
2 small onions, chopped
1 can, 596 ml (19 oz) whole Italian tomatoes, chopped, with their liquid
325 ml (1⅓ cups) white wine
30 ml (2 tbsp) fresh thyme leaves
15 ml (1 tbsp) fresh rosemary, chopped        
30 ml (2 tbsp) fresh oregano, chopped


  1. In a stew pot, heat the oil over high heat. Season the rabbit pieces with salt and pepper and brown on all sides.
  2. Add the garlic and onion and sauté two minutes.  
  3. Add the tomatoes and the wine. Bring to a boil, reduce the heat, add the thyme and rosemary, and simmer, covered, for, 45 minutes or until the rabbit is done.
  4. Keep the rabbit warm on a platter. Reduce the cooking liquid to sauce consistency.
  5. Add the oregano, return the rabbit pieces to the pot and simmer five minutes.  
  6. Adjust the seasoning and serve immediately.

Nutritional information: