18 Savory Italian Rabbit Recipes Deliciously Authentic

Craving rustic Italian flavors but tired of the usual pasta and chicken? It’s time to embrace coniglio—Italy’s beloved rabbit dishes that are rich, savory, and surprisingly easy to make at home. From slow-braised stews to herby roasted legs, these 18 authentic recipes bring rustic charm to your table. Whether you’re a rabbit newbie or a seasoned pro, get ready to fall in love with every tender bite!

Tuscan-style braised rabbit with rosemary

This rustic Italian dish is all about tender rabbit slow-cooked in a rich, herby sauce—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1 (3–4 lb) rabbit, cut into 8 pieces
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 cup dry white wine
• 1 (14.5 oz) can crushed tomatoes
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the rabbit pieces until golden brown, about 4 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves and 2 tbsp rosemary, cooking for 1 minute until fragrant.
3. Pour in 1 cup white wine, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
4. Add the crushed tomatoes, 1 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Return the rabbit to the pot, nestling it into the sauce.
5. Cover and simmer on low heat for 1.5 hours, until the rabbit is fall-off-the-bone tender.

The magic here is in the slow braise—the rosemary infuses the meat with earthy depth, while the wine and tomatoes create a velvety sauce that begs to be sopped up with crusty bread.

Tip: For extra richness, stir in a pat of butter at the end before serving.

Rabbit cacciatore with tomatoes and olives

This rustic Italian-inspired dish is a cozy one-pot wonder, where tender rabbit simmers in a rich tomato sauce with briny olives and aromatic herbs.

Ingredients:

• 2 lbs rabbit, cut into 6 pieces
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 (28 oz) can crushed tomatoes
• 1/2 cup pitted Kalamata olives
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Brown the rabbit pieces on all sides (about 3 minutes per side), then transfer to a plate.
2. Add the onion and cook until softened (5 minutes). Stir in 3 minced garlic cloves, 1 tsp oregano, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
3. Pour in 1/2 cup white wine, scraping up any browned bits. Simmer 2 minutes, then add the crushed tomatoes, 1 tsp salt, and 1/4 tsp black pepper. Return the rabbit to the pot.
4. Cover and simmer on low for 45 minutes, stirring occasionally. Add 1/2 cup olives and cook uncovered for 15 more minutes until the rabbit is fork-tender.
5. Garnish with 2 tbsp parsley before serving.

The slow simmer melds the flavors beautifully, while the olives add a salty punch that balances the sweet tomatoes. Tip: Serve over polenta or crusty bread to soak up every drop of the sauce!

Rabbit alla cacciatora with white wine

This rustic Italian hunter-style dish is all about tender rabbit simmered in a fragrant white wine sauce with herbs—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 2 lbs rabbit, cut into 6 pieces (legs, thighs, and saddle)
• 3 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup dry white wine (like Pinot Grigio)
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the rabbit pieces until golden brown, about 4 minutes per side. Transfer to a plate.
2. In the same pot, sauté 1 sliced onion for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Pour in 1 cup white wine, scraping up any browned bits. Simmer for 3 minutes to reduce slightly.
4. Stir in canned tomatoes, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Return the rabbit to the pot, nestling it into the sauce.
5. Cover and simmer on low heat for 45 minutes, turning the rabbit once, until the meat is fork-tender.
6. Garnish with 2 tbsp fresh parsley before serving.

The white wine brightens the rich sauce, while the slow simmer ensures melt-in-your-mouth rabbit—no gamey taste here! Serve with crusty bread to soak up every drop.

Tip: For extra depth, add a splash of balsamic vinegar with the tomatoes.

Grilled rabbit with garlic and lemon marinade

This tender, herb-kissed rabbit gets a bright punch from garlic and lemon—perfect for a summer grill night that feels just a little fancy.

Ingredients:

• 1 whole rabbit (about 3 lbs), cut into 6 pieces
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper.
2. Add the rabbit pieces to the bowl, turning to coat evenly. Cover and refrigerate for at least 2 hours (or up to 8 hours for deeper flavor).
3. Preheat grill to medium-high (about 400°F). Remove rabbit from the marinade, letting excess drip off.
4. Grill rabbit for 6–8 minutes per side, flipping once, until internal temperature reaches 160°F and the edges are lightly charred.

The marinade’s acidity tenderizes the rabbit while keeping it juicy, and those crispy, caramelized bits? Pure magic.

Tip: Let the rabbit rest for 5 minutes before serving—it’ll stay extra succulent.

Rabbit stew with polenta

This rustic rabbit stew, paired with velvety polenta, is a comforting dish that feels both elegant and hearty—perfect for impressing guests or treating yourself to something special.

Ingredients

• 1 (3–4 lb) rabbit, cut into 8 pieces
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry white wine
• 2 cups chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 2 tbsp butter
• ¼ cup grated Parmesan cheese

Instructions

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown the rabbit pieces on all sides, about 5 minutes total. Transfer to a plate.
2. Add the onion and carrots to the pot; cook until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tbsp tomato paste; cook 1 minute.
3. Pour in 1 cup white wine, scraping up browned bits. Simmer 3 minutes, then add 2 cups chicken stock, 1 tsp thyme, 1 bay leaf, 1 tsp salt, and ½ tsp pepper. Return rabbit to the pot. Cover, reduce heat to low, and simmer 1 hour until rabbit is tender.
4. Meanwhile, bring 4 cups water to a boil. Whisk in 1 cup polenta. Reduce heat to low; cook 20 minutes, stirring often, until thick. Stir in 2 tbsp butter and ¼ cup Parmesan.
5. Discard bay leaf. Serve stew over polenta, garnished with extra Parmesan.

The tender rabbit melts into the rich, wine-infused broth, while the polenta soaks up every drop—a match made in comfort-food heaven.

Tip: For extra depth, swap half the stock for mushroom broth.

Rabbit ragù with pappardelle pasta

This rustic rabbit ragù is slow-simmered to tender perfection, clinging to wide ribbons of pappardelle for a dish that feels both elegant and deeply comforting.

Ingredients:

• 2 lbs rabbit legs and thighs, deboned and cut into 1-inch pieces
• 3 tbsp olive oil, divided
• 1 medium yellow onion, finely diced
• 1 large carrot, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry white wine
• 1 (28 oz) can whole San Marzano tomatoes, crushed by hand
• 2 cups chicken stock
• 2 sprigs fresh rosemary
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 12 oz dried pappardelle pasta
• ¼ cup chopped fresh parsley
• Grated Pecorino Romano, for serving

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown rabbit pieces in batches (5 minutes per side), transferring to a plate.
2. Add remaining 1 tbsp olive oil to the pot. Sauté onion, carrot, and celery until soft (6 minutes). Stir in garlic and tomato paste (1 minute).
3. Deglaze with white wine, scraping up browned bits. Simmer until reduced by half (3 minutes). Add tomatoes, stock, rosemary, 1 tsp salt, and pepper. Return rabbit to pot.
4. Cover and simmer on low for 1.5 hours, stirring occasionally, until rabbit shreds easily. Discard rosemary stems.
5. Cook pappardelle in salted boiling water until al dente (8–10 minutes). Drain, reserving ½ cup pasta water.
6. Toss pasta with ragù, adding pasta water as needed to loosen. Stir in parsley. Serve with Pecorino Romano.

The slow braise transforms lean rabbit into a luscious, fork-shreddable sauce with a subtle sweetness from the San Marzanos—perfect for sopping up with every noodle.

Tip: For extra richness, stir in a pat of butter at the end with the parsley.

Roasted rabbit with herbs and potatoes

This rustic one-pan dish brings tender rabbit and crispy potatoes together with fragrant herbs for a cozy yet elegant meal.

Ingredients

• 1 (3–4 lb) whole rabbit, cut into 6 pieces
• 1.5 lbs Yukon Gold potatoes, quartered
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 4 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 375°F. Toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet.
2. Rub rabbit pieces with remaining 2 tbsp olive oil. Mix rosemary, thyme, garlic, remaining 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl, then rub all over rabbit.
3. Nestle rabbit among potatoes. Roast for 30 minutes, then pour chicken broth over everything. Rotate pan and roast another 25–30 minutes until rabbit reaches 160°F and potatoes are golden.
4. Let rest 5 minutes before serving. The broth reduces to a light pan sauce that clings beautifully to the herbed meat and potatoes.

Tip: For extra-crispy potatoes, arrange them cut-side down and don’t overcrowd the pan.

Rabbit involtini with prosciutto and sage

These elegant yet approachable rabbit rolls are stuffed with salty prosciutto and earthy sage, then seared to golden perfection—a restaurant-worthy dish that’s simpler than it looks.

Ingredients

• 4 rabbit loin fillets (about 6 oz each), pounded to ¼-inch thickness
• 4 thin slices prosciutto (about 2 oz total)
• 8 fresh sage leaves
• 2 tbsp olive oil, divided
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup dry white wine
• 1 tbsp unsalted butter

Instructions

1. Lay pounded rabbit fillets flat. Top each with 1 slice prosciutto and 2 sage leaves, then roll tightly and secure with kitchen twine. Season all over with ½ tsp kosher salt and ¼ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear rolls, turning occasionally, until golden all over (about 6 minutes total). Transfer to a plate.
3. Reduce heat to medium, add ½ cup white wine, and simmer 2 minutes, scraping up browned bits. Stir in 1 tbsp butter until melted.
4. Return rolls to skillet, cover, and cook 8–10 minutes, flipping once, until rabbit reaches 160°F internally. Remove twine before serving.

The prosciutto crisps into a savory shell while keeping the rabbit juicy—a trick you’ll want to use for chicken or pork, too!

Tip: For extra flavor, tuck a thin slice of fontina cheese inside each roll before searing.

Rabbit in white wine and mushroom sauce

This rustic yet elegant dish transforms tender rabbit into a rich, savory masterpiece with a velvety mushroom and white wine sauce—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1 (2.5–3 lb) whole rabbit, cut into 6–8 pieces
• 1/4 cup all-purpose flour
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 cup dry white wine (like Sauvignon Blanc)
• 1 cup chicken stock
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions:

1. Prep the rabbit: Pat rabbit pieces dry, then dredge in flour mixed with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Sear: Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Brown rabbit in batches (3–4 minutes per side), then transfer to a plate.
3. Sauté aromatics: Add remaining 1 tbsp olive oil to the pot. Cook mushrooms and shallots for 5 minutes until softened. Stir in garlic for 30 seconds until fragrant.
4. Deglaze: Pour in white wine, scraping up browned bits. Simmer 2 minutes, then add chicken stock and return rabbit to the pot. Cover, reduce heat to low, and simmer 45 minutes until rabbit is fork-tender.
5. Finish: Stir in butter until melted. Sprinkle with parsley and adjust salt to taste.

The wine-infused sauce clings beautifully to the tender rabbit, while mushrooms add earthy depth—a restaurant-worthy dish that’s surprisingly simple to pull off.

Tip: For extra richness, swap half the stock for heavy cream in the last 10 minutes of cooking.

Slow-cooked rabbit with fennel and orange

This rustic yet elegant dish combines tender rabbit with bright citrus and aromatic fennel—perfect for a cozy weekend meal that feels special without fuss.

Ingredients:

• 1 (3–4 lb) whole rabbit, cut into 6 pieces
• 2 tbsp olive oil
• 1 large fennel bulb, thinly sliced (fronds reserved)
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp fennel seeds
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup dry white wine
• 1 cup chicken stock
• 1 large orange, zested and juiced (about 1/4 cup juice)
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown rabbit pieces in batches, 3–4 minutes per side. Transfer to a plate.
2. Add fennel, onion, garlic, fennel seeds, 1 tsp salt, and black pepper to the pot. Cook 5 minutes, stirring, until softened.
3. Pour in white wine, scraping up browned bits. Simmer 2 minutes, then add chicken stock and orange juice. Return rabbit to the pot, cover, and reduce heat to low. Simmer 1.5–2 hours until meat is fork-tender.
4. Stir in orange zest and parsley. Garnish with reserved fennel fronds before serving.

The orange’s acidity cuts through the richness of the rabbit, while the slow cooking ensures melt-in-your-mouth tenderness. Serve over creamy polenta to soak up the fragrant sauce.

Tip: For deeper flavor, marinate the rabbit overnight in the fridge with 1/2 cup of the wine, garlic, and a pinch of salt.

Rabbit alla pizzaiola with tomato and oregano

This rustic Italian-inspired dish brings tender rabbit together with bright tomatoes and fragrant oregano—like a cozy pizza in stew form!

Ingredients

• 1 (2–3 lb) rabbit, cut into 6–8 pieces
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tbsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tbsp chopped fresh basil (for garnish)

Instructions

1. Pat rabbit dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Brown rabbit in batches, 3–4 minutes per side. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the pot. Sauté onion for 5 minutes until soft, then stir in garlic for 30 seconds until fragrant.
4. Pour in crushed tomatoes, scraping up browned bits. Stir in 1 tbsp oregano and 1/2 tsp red pepper flakes. Nestle rabbit into the sauce.
5. Cover and simmer on low for 1 hour 15 minutes, until rabbit is fork-tender. Garnish with fresh basil.

The magic here? Slow cooking melds the rabbit’s delicate flavor with the tangy tomato sauce, while oregano gives it that unmistakable pizzeria aroma.

Tip: Serve with crusty bread to soak up the sauce—it’s too good to waste!

Rabbit and vegetable risotto

This rustic risotto combines tender rabbit with seasonal veggies for a dish that’s rich, creamy, and packed with savory depth—perfect for impressing guests or treating yourself.

Ingredients:

• 1 lb rabbit meat, deboned and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken stock, warmed
• 1 cup dry white wine
• 1 cup diced carrots
• 1 cup diced zucchini
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh thyme

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add rabbit and cook for 5–6 minutes until lightly browned. Remove and set aside.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add onion and garlic, sautéing for 3 minutes until softened. Stir in Arborio rice, toasting for 1 minute.
3. Pour in white wine, stirring until mostly absorbed. Add 1 cup warm stock, stirring frequently until liquid is absorbed. Repeat with remaining stock, adding 1 cup at a time.
4. After 15 minutes, stir in carrots and zucchini. Continue cooking for 5–7 minutes until rice is al dente and veggies are tender.
5. Return rabbit to the skillet. Stir in Parmesan, butter, 1 tsp salt, 1/2 tsp black pepper, and thyme. Cook for 2 more minutes until creamy.

The rabbit’s delicate flavor pairs beautifully with the earthy thyme and sweet veggies, while the risotto’s velvety texture makes every bite luxurious.

Tip: For extra richness, drizzle with a splash of truffle oil before serving.

Pan-seared rabbit with balsamic glaze

This elegant yet approachable dish balances tender rabbit with a sweet-tangy glaze—perfect for impressing guests or elevating a weeknight dinner.

Ingredients

• 1 lb rabbit legs or saddle, cut into 4 pieces
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 garlic clove, minced
• 1 tsp fresh rosemary, chopped

Instructions

1. Pat rabbit dry and season all over with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Sear rabbit for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. Reduce heat to medium. Add 1 minced garlic clove and 1 tsp rosemary; sauté for 30 seconds until fragrant.
4. Pour in 1/4 cup balsamic vinegar and 1 tbsp honey, scraping up browned bits. Simmer for 2–3 minutes until slightly thickened.
5. Return rabbit to the skillet, spooning glaze over it. Cook for 1–2 more minutes to coat and warm through.

The glaze’s caramelized depth clings beautifully to the lean rabbit, creating a restaurant-worthy contrast of crisp edges and juicy meat.

Tip: For extra richness, finish with a pat of butter swirled into the glaze just before serving.

Rabbit and sausage lasagna

This rich, gamey twist on classic lasagna layers tender rabbit meat and savory sausage for a hearty, unforgettable dish. Perfect for impressing guests or treating yourself to something special!

Ingredients:

• 1 lb ground rabbit meat
• 1 lb Italian sausage (casings removed)
• 12 lasagna noodles (no-boil style)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (24 oz) jar marinara sauce
• 1/2 cup ricotta cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium heat. Add ground rabbit meat and Italian sausage, breaking them apart with a spoon. Cook until browned (8–10 minutes). Drain excess fat.
2. Stir in 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Pour in marinara sauce, reduce heat, and simmer for 5 minutes.
3. In a 9×13-inch baking dish, spread a thin layer of the meat sauce. Top with 4 lasagna noodles, followed by 1/3 of the remaining sauce, 1/2 cup ricotta cheese, and 1/2 cup mozzarella. Repeat layers twice, ending with noodles, sauce, and a mix of 1 1/2 cups mozzarella and 1/2 cup Parmesan.
4. Cover with foil and bake for 25 minutes. Uncover and bake another 15 minutes until bubbly and golden. Let rest 10 minutes before serving.

The rabbit’s delicate flavor balances beautifully with the bold sausage, while the no-boil noodles save time without sacrificing texture. A showstopper that tastes like it simmered all day!

Tip: For extra depth, swap marinara for a roasted garlic tomato sauce.

Rabbit fricassee with artichokes and peas

This rustic yet elegant dish combines tender rabbit with bright spring veggies in a creamy, herb-infused sauce—perfect for a cozy weekend dinner.

Ingredients

• 1 (3 lb) rabbit, cut into 8 pieces
• 1/4 cup all-purpose flour
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup dry white wine
• 1 1/2 cups chicken stock
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1 cup frozen peas
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. Pat rabbit pieces dry and dust with flour. Melt 2 tbsp butter with olive oil in a Dutch oven over medium-high heat. Brown rabbit in batches, 4 minutes per side. Transfer to a plate.
2. Add remaining 1 tbsp butter to the pot. Sauté onion for 3 minutes until soft, then add garlic and cook 30 seconds. Deglaze with wine, scraping up browned bits, and simmer 2 minutes.
3. Return rabbit to the pot. Add stock, thyme, bay leaf, 1 tsp salt, and 1/2 tsp pepper. Bring to a simmer, cover, and cook on low for 45 minutes until rabbit is fork-tender.
4. Stir in artichokes and peas; cook uncovered for 5 minutes. Remove bay leaf, swirl in cream, and sprinkle with parsley. Taste and adjust salt if needed.

The magic here? The cream adds just enough richness without overpowering the delicate rabbit and spring veggies—a lighter twist on classic fricassee.

Tip: For extra depth, swap 1/2 cup stock for mushroom broth.

Rabbit arrosto with pancetta and rosemary

This rustic Italian-inspired dish wraps tender rabbit in crispy pancetta and fragrant rosemary for a cozy yet elegant meal.

Ingredients:

• 1 (3–4 lb) whole rabbit, cut into 6 pieces
• 4 oz pancetta, diced
• 3 tbsp olive oil, divided
• 4 garlic cloves, smashed
• 2 tbsp fresh rosemary leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup dry white wine
• 1 cup chicken stock

Instructions:

1. Preheat oven to 375°F. Pat rabbit dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large ovenproof skillet over medium. Add pancetta and cook until crisp, 5 minutes. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sear rabbit in batches until golden, 3–4 minutes per side. Set aside.
4. Reduce heat to medium-low. Add garlic and rosemary, stirring until fragrant, 30 seconds. Pour in white wine, scraping up browned bits, and simmer 2 minutes.
5. Return rabbit and pancetta to the skillet. Add chicken stock, bring to a simmer, then transfer to the oven. Roast uncovered until rabbit reaches 165°F, 25–30 minutes.

The pancetta forms a savory crust while keeping the lean rabbit juicy—a trick borrowed from Italian arrosto morto (“dead roast”) techniques.

Tip: For extra richness, swirl in a pat of butter at the end and baste the rabbit with the pan sauce.

Rabbit and bean casserole

This rustic rabbit and bean casserole is hearty, flavorful, and perfect for a cozy family dinner—tender meat, creamy beans, and a rich broth come together in one comforting dish.

Ingredients:

• 1.5 lbs rabbit legs (or thighs), cut into 2-inch pieces
• 4 slices bacon, chopped
• 1 yellow onion, diced
• 2 carrots, sliced into rounds
• 3 garlic cloves, minced
• 2 cups cooked cannellini beans (or 1 can, drained)
• 1.5 cups chicken broth
• 1/2 cup dry white wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 350°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Brown rabbit pieces on all sides (about 3–4 minutes per batch). Transfer to a plate.
2. In the same pot, cook 4 slices chopped bacon until crispy. Add 1 diced onion, 2 sliced carrots, and 3 minced garlic cloves; sauté for 5 minutes until softened.
3. Stir in 2 tbsp tomato paste, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Pour in 1/2 cup white wine, scraping up browned bits. Add 1.5 cups chicken broth, 2 cups beans, and the rabbit. Bring to a simmer.
5. Cover and bake for 1 hour until rabbit is fork-tender. Uncover and bake 10 more minutes to thicken slightly.

The slow braising transforms the rabbit into melt-in-your-mouth goodness, while the beans soak up all the smoky, savory flavors. Serve with crusty bread to mop up the rich sauce.

Tip: For extra depth, swap half the broth for beef stock or add a Parmesan rind while baking.

Rabbit stuffed with sausage and herbs

This elegant yet rustic dish transforms tender rabbit into a showstopper, stuffed with juicy sausage and fragrant herbs for a meal that feels special without fuss.

Ingredients

• 1 whole rabbit (3–4 lbs), backbone removed and butterflied
• 8 oz mild Italian sausage, casings removed
• 1/4 cup fresh breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Kitchen twine

Instructions

1. Preheat oven to 375°F. Lay butterflied rabbit flat on a cutting board, skin-side down.
2. In a bowl, combine sausage, breadcrumbs, parsley, rosemary, garlic, 1 tsp salt, and 1/2 tsp pepper. Mix with hands until just combined.
3. Spread stuffing evenly over rabbit, leaving a 1-inch border. Roll tightly lengthwise and tie with kitchen twine at 2-inch intervals.
4. Heat olive oil in an ovenproof skillet over medium-high. Sear rabbit roll until golden on all sides, about 8 minutes total.
5. Transfer skillet to oven and roast for 45 minutes, or until internal temperature reaches 160°F. Rest 10 minutes before slicing.

The rosemary-infused sausage keeps the lean rabbit incredibly moist, while the crispy exterior gives way to tender, spiral-cut slices perfect for plating.

Tip: For extra flavor, deglaze the skillet with 1/2 cup white wine after searing and reduce by half before roasting.

Conclusion

From rustic stews to rich ragùs, these 18 savory Italian rabbit recipes bring authentic flavor straight to your kitchen. Whether you’re a seasoned cook or trying rabbit for the first time, there’s a dish here to delight your taste buds. Give one a try, then let us know your favorite in the comments! Loved this roundup? Share the love—pin it on Pinterest for later!