The casserole rabbit is a simple yet tasty preparation, lightness and flavor in one dish.
I prepare it with lots of spices and red wine, but white works just fine too.
My grandmother prepared it this way, and then my mom did too, and from her, I learned all the tricks and notions to create a soft and delicious rabbit.
If you love cooking white meat, check out these other recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.3 lbs rabbit legs
- 2 cloves garlic
- to taste roast herbs
- 1 tsp salt
- to taste sage (fresh or dried)
- 2.7 tbsp wine (red or white)
- 2 sprigs rosemary
- 2.8 oz onions (2/3 small onions)
- 1 tbsp capers
- 1 tbsp pine nuts (to your liking)
- 8 olives (green or Taggiasca)
- 1 tbsp extra virgin olive oil
Tools
- 1 Pan non-stick
- 1 Knife
- 1 Spoon
Steps
First, clean the rabbit from any fur residues or bone fragments and place it in a non-stick pan.
As I show you in the video, seal the meat on both sides and when it is slightly golden, start adding the flavors.
Add the chopped garlic, or whole, the mixed herbs, the sage, the salt, the rosemary, the capers, the olives, the pine nuts, and the onions cut to cover everything.
As you can see, I don’t brown anything in the oil.
Now deglaze with the wine and then add water to cook the meat.
About half a glass, if you see it evaporates and the rabbit is not yet cooked, add a little more.
Only now add the oil.
Cover the casserole with a lid and let it cook for about half an hour.
Check and occasionally baste the meat with the broth you have in the casserole.
When you can pierce the meat with a fork and feel it soft, the rabbit will be ready.
A little sauce will remain in the pan, given by the creaminess of the onions that will have cooked and melted.
If you see there is too much liquid, let the excess broth evaporate.
Tips for Storing Casserole Rabbit
The casserole rabbit is great enjoyed fresh, but if you have leftover meat, place it in a container and store it in the fridge for up to two days.
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