About this recipe

Rabbit tastes like chicken, only better. If you’re having company, make sure the butcher removes the little bunny’s head (it will scare the guests).


Place a large frying pan on the stove; turn heat to just under medium and fry:

  • 2 tbsp. olive oil,
  • 2-3 cloves garlic (cut into large chunks),
  • 3-4 lb. rabbit pieces (cut and washed),
  • 1 carrot (diced).

Season the rabbit with:

  • a little more olive oil,
  • ½ tsp. salt, ½ tsp. chili pepper, ½ tsp. rosemary, and ½ tsp. sage.

Turn burner to medium-low and cook for 20-30 minutes (liquid will form), and then add:

  • a big handful of dried black olives.

Cook another 10 minutes and add:

  • 1 cup white wine,
  • a handful of pine nuts.

Cover and cook until most of the liquid has evaporated (30 minutes). Then uncover and cook until rabbit is dried (another 30 minutes).


  • You can add onion and celery with the carrot.
  • Maybe squash a few canned tomatoes over top near the end (like chicken cacciatore).
    You can also add a few pickled red peppers somewhere along the way (what the heck?).

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