Name: Rabbit Stew
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2.2 lbs rabbit (in pieces); 3.4 tbsp olive oil; 2 fresh spring onions; 2 leaves bay leaves; 2 leaves sage; 1 sprig rosemary; 14 oz tomato passata; 0.8 cup white wine; to taste salt; 1 pinch black pepper; 2 cups vegetable broth

Today’s recipe for a meat main course: rabbit stew.

Rabbit stew is a rustic main dish that belongs to the Italian culinary tradition. It is a simple and tasty recipe that involves slow cooking to make the meat very tender. The softness and delicacy of the rabbit mixed with the particular aroma of spices and tomato, give this dish a unique touch. Rabbit stew is cooked in a pan and is usually served with polenta or potatoes. The result is a juicy dish, one of those in which mopping up the sauce with bread is a must!

Ideal for a family lunch or dinner with friends, it will make you look great at the table, and everyone will be enthusiastic about it, especially if you serve it after some delicious potato-free gnocchi perhaps dressed with a delicious rabbit ragout.

Let’s see together, step by step, how to make this recipe.

Ingredients for Rabbit Stew

2.2 lbs rabbit (in pieces)
3.4 tbsp olive oil
2 fresh spring onions
2 leaves bay leaves
2 leaves sage
1 sprig rosemary
14 oz tomato passata
0.8 cup white wine
to taste salt
1 pinch black pepper
2 cups vegetable broth

Tools

1 Pan
1 Cutting Board
1 Knife
1 Casserole

Let’s Prepare Rabbit Stew Together!

Take the two spring onions, remove the end part with the small roots and also remove the first layer, then chop them coarsely. In a non-stick pan, put the olive oil and the chopped spring onions, and sauté slightly. In the meantime, take the sage, bay leaves, and rosemary needles and chop them with a knife, then add them to the pan. In a small pot, bring the broth to a boil (either ready-made or simply water, carrot, and onion).
Let it go for a short minute and add the rabbit pieces, browning them on all sides, being careful not to burn the aromas. After a couple of minutes, when the meat is golden, add the white wine and let all the alcohol evaporate.
When you no longer smell the alcoholic part of the wine, add the tomato passata, add salt and a pinch of pepper, and cover with a lid. Let it cook on low heat for 40 minutes, adding hot broth when needed.
After the necessary cooking time for the meat, remove the lid and let the sauce thicken slightly, turn off the heat, and serve it nice and hot.
Before finishing it all, take a photo of your rabbit stew and post it on social media tagging me (una riccia che pasticcia on Instagram and Facebook) and let me know if you accompanied it with polenta, mashed potatoes, or nice slices of homemade bread to mop up the sauce.