Rabbit Ligurian Style is a well-known and appreciated main course. Savory, tender, with a unique taste.
As a good Ligurian, I couldn’t miss sharing the recipe with you.
The dish has its roots in the Ligurian rural 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 the climate and geographical conformation of Liguria: a mountainous region facing the sea, with an abundance of olives and aromatic herbs. The inhabitants have known how to make the best use of local resources to create dishes rich in flavor but simple in execution.
To achieve a good result, some fundamental steps are necessary, which will allow the meat to remain tender and melt in the mouth.
It starts with marinating and then proceeds to a slow and fairly long cooking. I, for example, prepare it in the morning while cooking lunch, for the evening. This way, it remains in its broth to gain even more flavor. Accompanied by a saffron mashed potatoes it is truly fantastic.
In this version, I used white wine, which I find more delicate, but it can easily be replaced with red wine for a more robust flavor.
I recommend pairing it with my high hydration bread, very soft and perfect for soaking up the sauce, or if you prefer something crunchier, I suggest the Taggia canestrelli or flatbreads.
It is always preferable to buy the rabbit 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
- 500 ml 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 leaf
- 4 sprigs rosemary
Tools
- 1 Terracotta Pot
- 1 Bowl
- 1 Wooden Spoon
Steps to Prepare Rabbit Ligurian Style
Let’s start by taking a large bowl where we will put the rabbit cut into pieces (ask the butcher to be careful when cutting it to avoid the presence of unpleasant tiny bones).
Add enough wine to cover it, along with the 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 the marinating time, take the terracotta pot, which is essential for cooking, especially for giving the meat tenderness.
Then, add the extra virgin olive oil and garlic cloves and let them brown. Once browning is complete, drain the rabbit and aromatic herbs and place them in the casserole.
At this point, let the rabbit brown over low heat, turning it occasionally with a wooden spoon.
Next, add a glass of white or red wine, to your liking, and once it has evaporated, continue cooking by gradually adding the vegetable broth and cook with a lid.
Cook for an hour, always over low heat and with a lid. At 3/4 of the cooking, incorporate the Taggiasca olives and pine nuts and finally, season with salt.
Serve hot accompanied by a good mashed potato, and dinner is served.
Storage and Notes
After cooking, let the rabbit cool completely. Transfer it to an airtight container. It can be stored in the refrigerator for 2-3 days. Before serving again, reheat over low heat 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 want to use it, thaw it slowly in the refrigerator and then reheat over low heat.
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