Go Back
–+ servings
overhead view of italian rabbit stewed with tomatoes.
Print Recipe
5 from 2 votes

Italian Rabbit Stew

Italian rabbit stew or Coniglio in umido. Tender meat smothered in a delicious white wine and tomato sauce with herbs and pine nuts.
Prep Time20 minutes
Cook Time45 minutes
Course: Meat Recipes
Cuisine: Italian
Diet: Low Calorie
Servings: 4
Calories: 405kcal
Author: Adina

Equipment

  • Large, shallow Dutch oven or heavy-bottomed pot

Ingredients

  • 1 rabbit about 3-3.3 lbs/ 1.2-1.5 kg Note 1
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 garlic cloves large
  • ½ cup dry white wine 125 ml
  • 4 bay leaves
  • 1 sprig rosemary
  • 3 sage leaves large
  • 1 can tomatoes 14 oz/ 400 g Note 2
  • 2 tablespoon pine nuts
  • a small bunch of parsley
  • fine sea salt and black pepper to taste

Instructions

  • Prepare rabbit: Cut the rabbit into 6 pieces: the hind legs, the front legs, and the back strap cut into two parts. The belly flaps and the carcass are leftover; they are great for making stock (Note 3). Dry the meat pieces with kitchen towels.
  • Sear meat: Heat a large shallow Dutch oven or another large heavy-bottomed pan. Add oil and butter. Fry the meat on both sides until golden, about 5 minutes per side.
  • Prepare vegetables: In the meantime, cut the garlic cloves into thin slices. If using fresh tomatoes, place them in a large pot and cover them with boiling water. Let stand for 1 minute, drain the water and remove the tomato peel. Chop the tomatoes into small cubes.
  • Add ingredients: Add the garlic to the pot and stir it for 1 minute. Pour in the white wine and let it bubble shortly. Add the chopped tomatoes, bay leaves, rosemary sprig, sage leaves, salt, and pepper to taste.
  • Simmer: Stir, cover the pot and simmer very gently for 30-35 minutes or until the rabbit is cooked through and tender.
  • Roast the pine nuts in a dry pan. Shake the pan often and don’t leave it unattended; the pine nuts can burn within seconds. Transfer to a plate immediately.
  • Adjust taste: Once the rabbit stew is cooked, stir in the chopped parsley and adjust the taste with salt and pepper.
  • Sprinkle it with pine nuts just before serving.

Notes

  1. If frozen, defrost it in the refrigerator; it will take 30-48 hours.
  2. If available, use ripe sweet fresh tomatoes. If they are not as ripe as they can be, it’s better to use canned tomatoes.
  3. Check Roasted Rabbit for detailed instructions on how to cut a rabbit.

Nutrition

Calories: 405kcal | Carbohydrates: 2g | Protein: 55g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 150mg | Potassium: 1008mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 8mg