📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with this authentic 'Hunter’s Style' braise. Rabbit, a lean and delicate game meat, is transformed into a fork-tender masterpiece through a slow simmer in a robust sauce of San Marzano tomatoes, aromatic herbs, and woodsy mushrooms. This dish celebrates the harmony of wild flavors and rustic Italian tradition, offering a sophisticated alternative to the classic chicken version.
🥗 Ingredients
The Rabbit & Marinade
- 3 pounds Whole rabbit (cleaned and jointed into 6-8 pieces)
- 1/2 cup All-purpose flour (for dredging)
- to taste Kosher salt and black pepper (freshly ground)
- 3 tablespoons Extra virgin olive oil (high quality)
The Soffritto & Aromatics
- 3 ounces Pancetta (diced small)
- 1 large Yellow onion (finely diced)
- 1 medium Carrot (finely diced)
- 1 large Celery stalk (finely diced)
- 4 pieces Garlic cloves (smashed and minced)
- 8 ounces Cremini mushrooms (cleaned and sliced)
The Braising Liquid
- 1 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 28 ounces San Marzano canned tomatoes (crushed by hand)
- 1/2 cup Chicken stock (low sodium)
- 2 sprigs Fresh rosemary (whole)
- 3 sprigs Fresh thyme (whole)
- 1/2 cup Kalamata olives (pitted and halved)
- 1 tablespoon Capers (drained and rinsed)
👨🍳 Instructions
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1
Pat the rabbit pieces thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
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2
Place the flour in a shallow bowl and lightly dredge each piece of rabbit, shaking off any excess. This helps create a golden crust and thickens the sauce later.
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3
Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Once shimmering, add the rabbit pieces in batches to avoid crowding.
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4
Sear the rabbit for 4-5 minutes per side until a deep golden-brown crust forms. Remove the rabbit to a plate and set aside.
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5
In the same pot, add the diced pancetta. Render the fat for 3 minutes until the pancetta is crispy. If the pot is too dry, add another splash of olive oil.
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6
Add the onion, carrot, and celery (the soffritto). Sauté for 6-8 minutes until softened and the onions are translucent.
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7
Stir in the sliced mushrooms and cook for another 5 minutes until they have released their moisture and begun to brown.
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8
Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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9
Pour in the white wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. Let the wine reduce by half.
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10
Stir in the hand-crushed San Marzano tomatoes, chicken stock, rosemary sprigs, and thyme sprigs.
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11
Nestle the browned rabbit pieces back into the sauce, ensuring they are mostly submerged. Bring to a gentle simmer.
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12
Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for 45-55 minutes, or until the rabbit is tender and starting to pull away from the bone.
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13
Stir in the olives and capers during the last 10 minutes of cooking to infuse their briny flavor without overcooking them.
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14
Remove the herb sprigs. Taste the sauce and adjust seasoning with salt and pepper if needed. Let the dish rest for 5 minutes before serving.
💡 Chef's Tips
If you cannot find rabbit, this recipe works beautifully with skin-on, bone-in chicken thighs. Do not rush the searing process; that golden crust on the meat provides the deep umami base for the entire sauce. For a richer sauce, add a tablespoon of tomato paste along with the garlic and cook it until it turns a rusty color. Rabbit is very lean, so ensure your simmer is 'lazy' (very small bubbles) to prevent the meat from becoming tough. If the sauce is too thin at the end, remove the meat and simmer the liquid uncovered for 5-10 minutes to reduce.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta to soak up the rich tomato sauce. Pair with a crusty loaf of ciabatta bread rubbed with a garlic clove. A side of sautéed bitter greens, like rabe or kale, balances the richness of the braise. Enjoy with a medium-bodied Italian red wine, such as a Chianti Classico or Rosso di Montalcino. Garnish with plenty of freshly chopped flat-leaf parsley and a sprinkle of lemon zest for a bright finish.