Main course

Ligurian Rabbit

Name: Ligurian Rabbit
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1.2 kg / 2 lb 10 oz Rabbit, jointed; 45 ml / 3 tbsp Extra-virgin olive oil; 120 g / 4.2 oz Yellow onion, finely chopped; 60 g / 2.1 oz Celery, finely chopped; 80 g / 2.8 oz Carrot, finely chopped; 10 g / 2 cloves Garlic, lightly crushed; 2 sprigs Fresh rosemary; 2 sprigs Fresh thyme; 1 Bay leaf; 180 ml / 6 fl oz Dry white wine; 300 ml / 10 fl oz Light chicken or rabbit stock; 100 g / 3.5 oz Taggiasca or small black olives, pitted; 25 g / 0.9 oz Pine nuts; 6 g / 1 tsp, plus as needed Fine sea salt plus as needed; 2 g / 1/2 tsp Black pepper; 10 g / 0.35 oz Flat-leaf parsley, chopped; 2 g / 1 tsp Lemon zest

A rustic coastal Ligurian rabbit braised with white wine, rosemary, Taggiasca olives, pine nuts, and a glossy savory pan sauce.

Prep20 minTotal20 min 4 servingsEasyAbout 560 kcal per serving

Recipe video

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Method

Pat rabbit dry with paper towel. Season all pieces with salt and pepper, especially the thicker legs, so the seasoning reaches the meat before cooking.

Warm olive oil in a wide heavy pan over medium-high heat. Brown the rabbit in batches for 3–4 minutes per side until golden, then move it to a plate.

Lower the heat to medium. Add onion, celery, and carrot to the same pan. Cook for 6–8 minutes, scraping the browned bits, until the vegetables soften.

Add garlic, rosemary, thyme, bay leaf, and pine nuts. Stir for 1 minute, just until fragrant, without letting the garlic burn.

Pour in the white wine. Simmer for 2–3 minutes, scraping the base of the pan, until the sharp alcohol smell fades.

Return rabbit and any juices to the pan. Add stock, bring to a gentle simmer, cover, and cook on low heat for 30 minutes.

Add olives, turn the rabbit pieces, cover again, and continue simmering for 20–25 minutes, until the meat is tender but not falling apart.

Uncover the pan and simmer for 5–10 minutes to reduce the sauce until glossy and spoonable. Turn the pieces once to coat them.

Remove bay leaf and woody herb stems. Rest the rabbit off the heat for 5 minutes, then taste and adjust salt and pepper.

Serve hot with the olives, pine nuts, and pan sauce spooned over the rabbit. Finish with parsley and lemon zest if using.

Chef notes

Serve hot in a shallow platter with the sauce, olives, and pine nuts on top. Pair with roasted potatoes, creamy polenta, or crusty bread.

Keep the simmer gentle; boiling can toughen rabbit. Brown in batches so the meat sears instead of steaming. Add olives late enough to keep their flavor bright. Rabbit is lean, so avoid overcooking after it becomes tender.