Italian rabbit stew recipe

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Rabbit was once a regular on the UK’s dinner tables; having fallen out of favor for decades, it’s now firmly back on the menu. And there are very good reasons to try it: Rabbit can generally be locally sourced (ask your butcher), it’s a comparatively sustainable source of meat, relatively low in fat and satisfyingly cheap.

  • Yield: 4 Servings


  • 2 tablespoons olive oil
  • 1 rabbit (about 2 pounds/900 g), cut into portions
  • 1 medium onion, finely sliced
  • 4 scallions, chopped
  • 2 medium celery stalks, chopped
  • 2 medium carrots, peeled and chopped
  • 4 garlic cloves, crushed
  • 1 teaspoon capers
  • ½ teaspoon fresh thyme leaves
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Scant 1 cup/200 ml white wine
  • 5 ounces/150 g mushrooms, coarsely chopped
  • Scant 1 ounce/25 g dried porcini mushrooms, rehydrated in boiling water for 15 minutes and drained
  • 3 medium ripe tomatoes, chopped
  • 1 lemon juice and zest
  • Salt and cracked black pepper
How to Make It
  1. Preheat the oven to 350ºF. Heat the oil in a large ovenproof casserole, season the rabbit, and sauté to brown on all sides.
  2. Add all the other ingredients except the lemon zest, stir to combine any stickiness from the pan base and bring to a simmer. Cover with a tight-fitting lid and transfer to the oven.
  3. Cook for 1 hour, or until the rabbit is tender and the sauce has become flavorful and rich. Serve garnished with the lemon zest and pepper.

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