A delicious pan-fried rabbit alla cacciatora with peppers and olives, easy to prepare in a saucepan, scented with fresh herbs and cooked in white wine for a truly special taste, and if the rabbit is home-bred, it’s even better. When I was young, I always went to pick grass for our rabbits, we had 200 of them, so it was always on our table, and that’s how I learned to appreciate it and cook it in the best way, to enhance its flavor and not make it too strong. I like to cook it with white wine, as my mom taught me, the taste is more delicate that way, great even on its own, but with peppers and olives, it becomes special. Try it too, I’m sure you’ll love it.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pan-Fried Rabbit with Peppers and Olives
- 2.2 lbs rabbit
- 2 yellow bell peppers
- 1 jar crushed olives (Taggiasca or Leccino)
- 1 clove garlic
- 1 sprig rosemary
- 2 leaves bay leaf
- 1 glass white wine
- to taste salt
Tools
- 1 Frying Pan
- 1 Cutting Board
- 1 Knife
- 1 Wooden Spoon
Steps for Preparing Pan-Fried Rabbit with Peppers and Olives
In the frying pan, add a drizzle of olive oil, add a chili pepper if desired, a clove of garlic, a bay leaf, and a sprig of rosemary, heat and then add the rabbit pieces, washed and dried.
Let the rabbit brown on high heat, turn it, then season with salt and add a glass of white wine, cover, lower the heat, and cook for about 40 minutes.
Meanwhile, cut the two peppers into strips, after 40 minutes add them to the rabbit, also add the olives, cover and let cook for another 20 minutes.
If it turns out too dry at the end of cooking, add a splash of water.
When the rabbit is very tender, we can serve our delicious rabbit alla cacciatora with olives and peppers.
