Rabbit cacciatore

‘Cacciatore’ means hunter in Italian and, although we now think of it as a chicken dish, it is a particularly good way to cook rabbit

  • Prep:30 mins
    Cook:1 hrs 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 591
  • fat 30g
  • saturates 7g
  • carbs 23g
  • sugars 17g
  • fibre 4g
  • protein 53g
  • salt 3.25g


  • 900g/2lb rabbit pieces
  • 2 tbsp flour seasoned with salt and pepper
  • 3 tbsp olive oil
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • large bunch parsley, chopped
  • 300ml white wine
  • 2 x 400g/14oz cans cherry tomatoes
  • about 20 large green olives
  • 1 tbsp sugar


  1. Toss the rabbit in the flour. Heat 1 tbsp olive oil in a large, shallow pan and brown the rabbit in 3 batches, adding another tbsp oil for each batch. Lift out all the rabbit onto a plate and set aside. Add the onions and garlic to the pan with the remaining oil, then gently cook for 15 mins until softened. Add most of the parsley and cook for a few mins more. Return the rabbit to the pan and pour in the wine. Turn up the heat and bubble the wine until half-reduced, then stir in the cherry tomatoes. If the rabbit isn’t completely covered, add a splash of water.

  2. Cover the pan and simmer for 40 mins until the rabbit is tender – the timing can vary, but if it’s still tough just continue to cook, adding more water if needed, and the meat will eventually start to come away from the bone. When the meat is ready, throw in the olives, cover and simmer for 5-10 mins more. Season with sugar, salt and pepper, then scatter with the remaining parsley to serve. Serve with polenta, mash or a buttery, flat pasta, such as tagliatelle

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