The Ligurian rabbit is a well-known and appreciated second course. Tasty, tender, with a unique flavor.
As a true Ligurian, I couldn’t miss sharing this recipe with you.
The dish has its roots in the Ligurian farming tradition, where rabbit was one of the most common meats, raised in the countryside and used in numerous preparations. The recipe also reflects the influence of Liguria’s climate and geographical features: a mountainous region facing the sea, with an abundance of olives and aromatic herbs. The locals have made the most of local resources to create dishes rich in flavor but simple in execution.
To achieve a good result, some fundamental steps are necessary to allow the meat to remain tender and melt in your mouth.
Start with marinating and then proceed to a slow and rather long cooking. For example, I prepare it in the morning while cooking lunch for the evening. This way, it remains in its broth to further absorb flavors. Accompanied by mashed potatoes, it is really fantastic.
In this version, I used white wine, which I find more delicate, but it can be easily replaced with red wine for a bolder flavor.
I recommend pairing it with my high hydration bread, very soft and ideal for scooping up the sauce, or if you prefer something crunchier, I recommend the Taggia canestrelli or the schiacciatine.
The rabbit is always preferable to buy from a trusted butcher.
I also recommend
- Difficulty: Medium
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 2 Hours
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 rabbit
- 1 glass white or red wine
- 2 cups vegetable broth
- 3 cloves garlic
- to taste extra virgin olive oil
- to taste salt
- to taste Taggiasca olives
- 0.5 oz pine nuts
- 1 tsp thyme
- 3/4 l white or red wine
- 1/2 onion
- 4 leaves bay
- 4 sprigs rosemary
Tools
- 1 Terracotta Pot
- 1 Bowl
- 1 Wooden Spoon
Steps for Preparing Ligurian Rabbit
Let’s start by taking a large bowl where we will place the rabbit cut into pieces (ask the butcher to pay attention while cutting to avoid the presence of unpleasant small bones).
Add the wine to cover it, along with bay leaves, rosemary sprigs, and chopped onion. Then, let it marinate for at least 8/10 hours in the fridge. I usually do this step in the evening so it rests overnight.
After marinating, take the terracotta pot, which is essential for cooking, especially to soften the meat.
Then, add the extra virgin olive oil and garlic cloves and let them brown. Once browning is complete, drain the rabbit and herbs and place them in the pot.
At this point, let the rabbit brown over low heat, turning it occasionally with a wooden spoon.
Next, add the glass of white or red wine, as you prefer, and once it has evaporated, continue cooking by gradually adding the vegetable broth and cook with the lid on.
Cook for an hour, always over low heat and with a lid. At 3/4 of the cooking, add the Taggiasca olives and pine nuts, and finally season with salt.
Serve hot, accompanied by a good puree, and dinner is served.
Storage and Notes
After cooking, allow the rabbit to cool completely. Transfer it to an airtight container. It can be stored in the refrigerator for 2-3 days. Before serving again, heat it slowly to keep the meat tender and flavorful.
Freezer Storage:
Let the dish cool completely.
Place the rabbit in freezer-safe containers or vacuum-sealed bags.
It can be stored in the freezer for up to 2 months.
When you wish to use it, thaw it slowly in the refrigerator and then heat it over low heat.
If you like my recipe, SHARE it on your social media and follow me on Instagram and on Facebook
To stay updated with my new recipes, you can activate push notifications from my blog.
