In Italy, rabbit is a popular dish. Rabbit dishes are comparable to chicken dishes in the United States. The rabbit meat is more flavoraful, in my opnion. My husband really enjoys it, so I try to cook it as often as I can. I hope you try this recipe and enjoy it as much as I do. I have also posted the recipe for Chicken alla Cacciatore in case you can’t find rabbit meat at from your local butcher.

Serving: 4 people

Ingredients:

3lb Rabbit (~20 pieces)

2 cloves of Garlic (not peeled)

1 Rosemary stem

4 leaves Dried Sage

2 tsp Oregano

1 tsp crushed Red Pepper

1 cup dry White Wine

1/3 cup extra virgin olive oil

salt

pepper

Preparation:

Wash and dry the rabbit. Cut it into pieces. You should have about 20 pieces. If you don’t know how to cut them, your butcher can help you.

Add extra virgin olive oil to a pan. Add the garlic as a whole.

Add the pieces of rabbit, salt, and pepper. Cook it on medium high heat for 5 minutes. Turn the pieces over, add salt, and pepper and let it cook for another 5 minutes.

Add oregano, crushed pepper, and sage.  Cover the pan and let it cook on low heat for about 15 minutes or until the rabbit is colored on one side. Turn over the rabbit and repeat the process on the other side.  

Turn the heat on high, add the white wine, and let it evaporate. It should take about 2-3 minutes.

Turn the heat to low and let it cook until golden brown.

Buon Appetito!