Summer Italian Rabbit

Ingredients

• 2 pieces Rabbit legs (about 250 g each)
• 2 tablespoons Extra virgin olive oil (for deglazing and cooking)
• 1 piece Red or yellow onion (peeled and thinly sliced)
• 1 clove Garlic clove (finely chopped)
• 1 pinch Ground black pepper (to taste)
• 1 pinch Fleur de sel (to taste)
• 250 ml Dry white wine (deglaze the pan)
• 200 g Button mushrooms (cleaned and quartered)
• 1 teaspoon Dried oregano (about 5 ml)
• 2 pieces Fresh tomatoes (cut into small dice)
• 12 olives Pitted green olives (whole)
• 1 tablespoon Capers (optional, for acidity)
• a few sprigs Fresh chives (chopped, for garnish)

Instructions

1. Heat the oil

   Pour 2 tablespoons of olive oil into the pan and heat over medium‑high heat for 2 minutes.

   Time: PT2M

2. Brown the rabbit legs

   Place the two rabbit legs in the pan and brown them 2‑3 minutes on each side until well colored.

   Time: PT5M

   Temperature: medium‑high

3. Sauté the onion and garlic

   Add the sliced onion and chopped garlic to the same pan. Sauté for 5 minutes until the onion becomes translucent and the garlic releases its aroma.

   Time: PT5M

   Temperature: medium

4. Season

   Sprinkle with ground black pepper and fleur de sel, then stir quickly.

   Time: PT1M

5. Deglaze with white wine

   Pour the 250 ml of dry white wine into the pan, bring to a boil and let reduce by half (about 4 minutes).

   Time: PT4M

   Temperature: medium

6. Add vegetables and aromatics

   Stir in the quartered mushrooms, oregano, tomato dice, olives and capers (if using). Cook for 2 minutes to coat the ingredients well.

   Time: PT2M

   Temperature: medium

7. Simmer the rabbit

   Return the rabbit legs to the pan, cover with the lid and let simmer gently for 45 minutes over medium heat, monitoring the cooking.

   Time: PT45M

   Temperature: medium

8. Check tenderness

   Pierce the meat with a fork; it should come apart easily. Adjust seasoning if needed.

   Time: PT2M

9. Garnish and serve

   Sprinkle with chopped chives, remove from heat and serve immediately with crusty bread or a green salad.

   Time: PT2M

Nutrition Facts

Calories

670

Protein

50 g

Carbohydrates

15 g

Fat

19 g

Fiber

4 g

Ingredient Substitutions

• Instead of Rabbit legs: chicken leg
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Red or yellow onion: shallot
• Instead of Garlic clove: garlic powder (1/2 tsp)
• Instead of Ground black pepper: white pepper
• Instead of Fleur de sel: sea salt
• Instead of Dry white wine: chicken broth
• Instead of Button mushrooms: porcini, shiitake
• Instead of Dried oregano: Herbes de Provence
• Instead of Fresh tomatoes: canned tomatoes (400 g)
• Instead of Pitted green olives: black olives
• Instead of Capers: chopped gherkins
• Instead of Fresh chives: flat parsley

Equipment Needed

• Large frying pan
• Pan lid
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Liquid measure (measuring cup)
• Measuring spoons

Critical Steps — Do Not Skip

• Brown the rabbit legs to obtain a nice coloration
• Deglaze with white wine to recover the cooking juices
• Simmer 45 minutes over medium heat with the lid to ensure tender meat

Chef Tips from the Video

• Use good quality white wine: it enhances the flavor without being expensive.
• For an extra Mediterranean touch, add a few sun‑dried tomatoes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (onion, garlic, tomatoes, olives, capers) the day before and keep it refrigerated; reheat before adding the rabbit.
• The dish reheats very well in the oven at 150°C for 15‑20 minutes.