in Italy

Ligurian rabbit

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Ingredients for 6 servings:

  • 1 rabbit, ready to cook, with liver
  • 4 garlic cloves
  • 5 tbsp olive oil
  • 1 tsp rosemary
  • 1 tsp sage, chopped
  • 250 ml red wine, dry
  • salt and pepper
  • 1 class can/n tomatoes (400 ml)
  • 100 g olives, black, pitted
  • 2 tbsp pine nuts

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Our favorite rabbit recipe

Cut the rabbit into 8 to 10 pieces, rinse under running water, and pat dry. Finely chop the rabbit liver and set aside. Peel and mince the garlic. Heat the oil in a roasting pan and brown the rabbit vigorously. Add the garlic, rosemary, and sage. Add the liver. Deglaze with the wine, season with salt and pepper, and simmer covered for 45 minutes. Then add the tomatoes, olives, and pine nuts and simmer for another 45 minutes. Season to taste and serve. Fresh ciabatta goes very well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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