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.
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
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.
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.
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.
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
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
White wine: Vermentino, Soave, or Chardonnay
Red wine: Chianti, Barbera, or Dolcetto
Non-alcoholic: Rosemary lemonade or tomato basil shrub
4 servings