Rabbit cacciatora: simple and tasty

coniglio alla cacciatora ricetta

Rabbit cacciatora: simple and tasty

Olio Farchioni
5 from 2 votes
A classic recipe which is also one of the most popular main courses in Italy.
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 300 kcal


  • Saucepan


  • 1 rabbit of about 1 kg
  • 2 cloves garlic
  • 1/2 glass of vinegar
  • extra virgin olive oil to taste
  • white wine to taste
  • salt to taste
  • pepper to taste
  • 50 gr black olives
  • 50 gr capers
  • 2 sprigs rosemary


  • Heat the garlic in a saucepan with extra virgin olive oil and add the rabbit pieces.
  • Brown the meat over high heat for about 15 minutes. 
  • Lower the heat, deglaze with a glass of white wine and continue to cook with the lid on, over low heat. 
  • Chop the olives and capers and place them in the pan with the rabbit. 
  • Stir occasionally, and add more wine if needed. 
  • After about 1 hour, add half a glass of vinegar, let it evaporate and cook over high heat for another 10-15 minutes. 
  • Serve hot
coniglio alla cacciatora ricetta

Today we are proposing a classic recipe which is also one of the most popular main courses in Italy: rabbit cacciatora. It is very easy to prepare provided you follow our tips. 

How to prepare rabbit cacciatora? 

For this recipe to be successful you will  need  a very young rabbit: its meat will be more tender and its taste more delicate, less “wild”. Consider that the average weight of a young rabbit is more or less 1 kg and never more than 1.5 kg. 

  • You’d better ask the butcher to cut it in smallish pieces. It is not an easy procedure if you have never done it before. 

  • You can then keep the rabbit in the refrigerator, covered with cling film, for 2-3 days. Make sure you take it out at least 1 hour before cooking. 

  • Marinate the rabbit in water and white vinegar for one hour: its meat will get even more tender and lose any wild flavor. 

Rabbit cacciatora: what kind of oil?

Rabbit cacciatora is a simple and tasty dish, but the few ingredients it requires should be selected carefully, starting with the oil: you need it to brown the rabbit properly, and it should be an extra virgin olive oil, possibly with a rather intense flavor to add taste to your plate. 

Extra virgin olive oil is perfect for browning, as it has a high smoke point that allows it to withstand high temperatures without burning or altering the taste of the meat.

We selected the Farchioni Fruity extra virgin olive oil. It is obtained by pressing olives which are not yet fully ripe: its taste is full and round, with fruity hints and a pleasantly bitter finish, which pairs well with the other ingredients.

One last tip: before serving the rabbit drizzle it with some fresh oil to further add to its taste.

Now that you know all the secrets for a perfect rabbit cacciatora, you can go on to our recipe. Enjoy! 

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