Rabbit Cacciatore is a hearty, countryside-style Italian stew where rabbit is braised slowly with tomatoes, wine, herbs, and vegetables until tender and flavorful. Cacciatore means “hunter-style,” referring to traditional meals made with game, wild herbs, and pantry staples. This version balances the natural mildness of rabbit with a rich, earthy sauce.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 1 hr 30 minsTotal Time 1 hr 55 minsFor the Rabbit
1 whole rabbit (~2.5–3 lbs), cut into 6–8 serving pieces
Salt and freshly ground black pepper
¼ cup all-purpose flour (for dredging)
2 tbsp olive oil
1 tbsp unsalted butter
For the Braise
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
½ cup dry white wine (or red, for a richer version)
1 cup chicken or rabbit stock
1 can San Marzano tomatoes, crushed by hand
1 tbsp tomato paste
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
8 black olives (Taggiasca or Kalamata), pitted
Optional: 1 tbsp capers, rinsed
Brown the Rabbit
1
Pat the rabbit dry and season with salt and pepper .
Lightly dredge in flour , shaking off excess.
In a Dutch oven, heat olive oil and butter over medium-high heat.
Brown rabbit pieces in batches (3–4 minutes per side), then set aside
Sauté Aromatics
2
In the same pot, reduce heat to medium.
Add onion , carrot , and celery . Sauté until softened (8–10 minutes).
Add garlic , stir for 1 minute, then add tomato paste and cook for another 2 minutes.
Deglaze and Simmer
3
Pour in white wine , scraping up browned bits.
Simmer 2–3 minutes, then add:
Crushed tomatoes
Stock
Herbs
Olives and capers
Return browned rabbit to the pot and spoon sauce over the top.
Braise Slowly
4
Cover and simmer gently for 1 to 1¼ hours , or until the rabbit is very tender.
Stir occasionally and add a splash of stock if needed.
Remove lid for final 10–15 minutes to thicken the sauce.
To Serve
5
Remove herb stems, taste, and adjust seasoning.
Serve rabbit pieces with sauce spooned over the top.
Pair with:
Soft polenta , tagliatelle , or roasted potatoes
Garlic bread or crusty sourdough
A side of braised greens or roasted fennel
Variations
6
Add mushrooms or bell peppers for a Northern Italian touch
Use chicken if rabbit is unavailable
Finish with fresh parsley and a splash of red wine vinegar for brightness
Pairing Suggestions
7
White wine: Vermentino, Soave, or Chardonnay
Red wine: Chianti, Barbera, or Dolcetto
Non-alcoholic: Rosemary lemonade or tomato basil shrub
Ingredients For the Rabbit
1 whole rabbit (~2.5–3 lbs), cut into 6–8 serving pieces
Salt and freshly ground black pepper
¼ cup all-purpose flour (for dredging)
2 tbsp olive oil
1 tbsp unsalted butter
For the Braise
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
½ cup dry white wine (or red, for a richer version)
1 cup chicken or rabbit stock
1 can San Marzano tomatoes, crushed by hand
1 tbsp tomato paste
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
8 black olives (Taggiasca or Kalamata), pitted
Optional: 1 tbsp capers, rinsed
Directions Brown the Rabbit
1
Pat the rabbit dry and season with salt and pepper .
Lightly dredge in flour , shaking off excess.
In a Dutch oven, heat olive oil and butter over medium-high heat.
Brown rabbit pieces in batches (3–4 minutes per side), then set aside
Sauté Aromatics
2
In the same pot, reduce heat to medium.
Add onion , carrot , and celery . Sauté until softened (8–10 minutes).
Add garlic , stir for 1 minute, then add tomato paste and cook for another 2 minutes.
Deglaze and Simmer
3
Pour in white wine , scraping up browned bits.
Simmer 2–3 minutes, then add:
Crushed tomatoes
Stock
Herbs
Olives and capers
Return browned rabbit to the pot and spoon sauce over the top.
Braise Slowly
4
Cover and simmer gently for 1 to 1¼ hours , or until the rabbit is very tender.
Stir occasionally and add a splash of stock if needed.
Remove lid for final 10–15 minutes to thicken the sauce.
To Serve
5
Remove herb stems, taste, and adjust seasoning.
Serve rabbit pieces with sauce spooned over the top.
Pair with:
Soft polenta , tagliatelle , or roasted potatoes
Garlic bread or crusty sourdough
A side of braised greens or roasted fennel
Variations
6
Add mushrooms or bell peppers for a Northern Italian touch
Use chicken if rabbit is unavailable
Finish with fresh parsley and a splash of red wine vinegar for brightness
Pairing Suggestions
7
White wine: Vermentino, Soave, or Chardonnay
Red wine: Chianti, Barbera, or Dolcetto
Non-alcoholic: Rosemary lemonade or tomato basil shrub
