Entree: Italy – Molise – Coniglio alla Molisana (Molise-style braised rabbit in a tomato, olive, and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) rabbit, cut into serving pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, approx. 0.5 oz (15 g), crushed
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (75 g) pitted black olives, halved
- 1 tbsp (15 g) capers, rinsed (optional)
- 1 sprig fresh rosemary
- 1 bay leaf
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste (about 1–1 1/2 tsp (5–7 g))
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1/2 cup (120 ml) water or low-sodium chicken stock if needed

Show original ingredient measurements

- 2 lb (900 g) rabbit, cut into serving pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, approx. 0.5 oz (15 g), crushed
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (75 g) pitted black olives, halved
- 1 tbsp (15 g) capers, rinsed (optional)
- 1 sprig fresh rosemary
- 1 bay leaf
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste (about 1–1 1/2 tsp / 5–7 g)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1/2 cup (120 ml) water or low-sodium chicken stock if needed

Instructions

1. Pat rabbit pieces dry and season with salt and pepper. In a large heavy skillet or Dutch oven, heat olive oil over medium-high heat and brown rabbit pieces on all sides in batches; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onion and sauté until translucent, about 5–6 minutes. Add garlic and cook 1 minute until fragrant.
3. Deglaze the pan with the white wine, scraping up browned bits, and let the wine reduce by half, about 2–3 minutes.
4. Stir in crushed tomatoes, olives, capers (if using), rosemary sprig, bay leaf, and red pepper flakes. Return rabbit pieces to the pot and add 1/2 cup (120 ml) water or stock if the sauce is too thick to cover the meat halfway.
5. Bring to a gentle simmer, cover partially, and cook over low heat until rabbit is tender, about 45–60 minutes. Turn pieces once or twice and adjust liquid as needed.
6. Remove rosemary sprig and bay leaf. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve with crusty bread, polenta, or roasted potatoes.