Rabbit Cacciatore in the Pan, a very tasty meat main course ideal for mopping up sauces even though the recipe does not include tomatoes.
Rabbit is a source of white and lean meat, suitable for most nutritional needs. It is an extremely lean and low-calorie meat, providing a good percentage of vitamins and a high biological value.
To prepare rabbit in the pan, the steps are few and simple, the important thing is to brown the meat well to avoid a boiled effect. The addition of herbs gives the rabbit meat a truly unique flavor. I simply used garlic, carrot, celery, and rosemary, but you can enrich it with whatever you prefer according to your taste.
For those who love meat main courses, I also recall other recipes like
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 262.40 (Kcal)
- Carbohydrates 2.69 (g) of which sugars 0.94 (g)
- Proteins 38.43 (g)
- Fat 10.87 (g) of which saturated 0.51 (g)of which unsaturated 0.03 (g)
- Fibers 0.60 (g)
- Sodium 428.15 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 1.1 lbs rabbit
- 1/2 onion
- 1 carrot (small)
- 1/2 stalk celery
- 2 cloves garlic
- 1 sprig rosemary
- 2 tbsps extra virgin olive oil
- 1/4 glass white wine
- 3/4 glass water
- 1/4 glass vinegar
- to taste salt
- to taste pepper (or chili)
Tools
- 1 Cleaver
- 1 Pan
Preparation
The first step, if you haven’t bought it already cut, is to cut the rabbit into pieces by cutting the backbone with a cleaver and then cutting it with scissors into more or less even pieces.
After cutting the rabbit, clean the onion, carrot, celery, and garlic cloves, chop them coarsely on a cutting board. Put the 2 tablespoons of oil in the pan and brown garlic, onion, carrots, and celery with a bit of chili if you like, or add pepper while the rabbit cooks.
Brown the vegetables well in the pan over high heat and covered with the lid. When they are well golden, add the rabbit pieces and brown them well on all sides over high heat without burning. Adjust the salt and brown well.
When the rabbit is golden on all sides, deglaze with white wine and let it evaporate well. When the wine is completely reduced and the vegetables tend to thicken, add the glass filled 2/3 with water and 1/3 with white vinegar, lower the flame a bit, add the rosemary, cover with the lid and finish cooking. In total, it will take about 40 minutes of cooking. The rabbit will be ready when the meat is tender when pierced with a fork and the water with vinegar has formed a luscious but still reduced sauce.
NOTES
Rabbit Cacciatore is really a flavorful meat main course appreciated for its tender meat. We can prepare the rabbit in the pan in advance and reheat it just before consuming, paying attention not to let all its sauce dry up.
It is a rather balanced dish because thanks to the new non-stick pans and cooking with wine and vinegar allows for a relatively long cooking time without adding extra fats. However, nothing prevents us from adding a drizzle of extra virgin olive oil at the end of cooking.
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