Liguria-Style Rabbit Stew

Why You’ll Love This Recipe:

This Ultimate Liguria-Style Rabbit Stew brings together the best of Mediterranean cooking in one pot. The combination of fresh rosemary, quality olive oil, and locally-inspired Taggiasca olives creates layers of flavor that make this dish truly extraordinary. Unlike heavier stews, this Ligurian version maintains a lighter, more refined taste profile while still delivering the comfort and satisfaction you crave. The white wine adds a subtle acidity that perfectly balances the richness of the rabbit, while the slow-cooking process ensures incredibly tender meat that falls off the bone. This recipe is also surprisingly simple to prepare, requiring just a handful of quality ingredients and basic cooking techniques that any home cook can master.

Ingredients You’ll Need:

• Rabbit: 2 lbs (1 kg), cut into pieces
• Olives: 1/2 cup (100 g), black or Taggiasca
• White wine: 1 cup (250 ml)
• Onion: 1, chopped
• Garlic: 2 cloves, minced
• Rosemary: 1 sprig
• Olive oil: 3 tbsp (45 ml)
• Salt and pepper: to taste

How to Make Liguria-Style Rabbit Stew:

Step-by-Step Instructions:

Step 1: Prepare the Rabbit Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides. Let the seasoned meat rest at room temperature for 15-20 minutes to allow the flavors to penetrate.

Step 2: Brown the Rabbit Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the rabbit pieces and brown them thoroughly on all sides, approximately 3-4 minutes per side. The meat should develop a golden-brown crust. Remove the rabbit and set aside.

Step 3: Sauté the Aromatics In the same pot, reduce heat to medium and add the chopped onion. Cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Step 4: Deglaze and Build the Base Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to cook off some of the alcohol.

Step 5: Return Rabbit and Add Herbs Return the browned rabbit pieces to the pot and add the fresh rosemary sprig. The liquid should partially cover the meat; if needed, add a small amount of water or additional wine.

Step 6: Slow Cook Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 45-60 minutes, turning the rabbit pieces once halfway through cooking.

Step 7: Add Olives and Finish Add the olives to the pot and continue cooking for an additional 15-20 minutes, or until the rabbit is fork-tender and easily pulls away from the bone. Taste and adjust seasoning with salt and pepper as needed.

Helpful Tips:

Choose fresh, high-quality rabbit from a reputable butcher or specialty meat supplier for the best results. If rabbit is unavailable, you can substitute with chicken thighs, though the cooking time may be slightly shorter. When browning the meat, don’t overcrowd the pot as this will cause steaming instead of proper browning. Use a dry white wine that you would enjoy drinking, as the flavor will concentrate during cooking. Taggiasca olives are traditional to Liguria, but any good-quality black olives will work well. Fresh rosemary is essential for authentic flavor, so avoid dried herbs if possible. The stew tastes even better the next day, so consider making it ahead of time for entertaining.

Details:

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4-6 people
Difficulty: Intermediate
Cuisine: Italian (Ligurian)
Course: Main Dish

Notes:

This Ultimate Liguria-Style Rabbit Stew represents the heart of Ligurian home cooking, where simple ingredients are transformed into something extraordinary through careful technique and patience. The dish originates from the coastal regions of Liguria, where rabbit was a common protein paired with the region’s famous olives and herbs. Traditional Ligurian cooks often served this stew with polenta or crusty bread to soak up the flavorful sauce. The key to success lies in not rushing the cooking process – the slow braising allows the meat to become incredibly tender while the flavors meld together beautifully. This recipe scales well for larger gatherings and actually improves in flavor when reheated.

Frequently Asked Questions:

Q: Can I use frozen rabbit for this recipe? A: Yes, but make sure to thaw it completely and pat it very dry before seasoning and browning to achieve the best sear.

Q: What can I substitute for rabbit if I can’t find it? A: Chicken thighs or duck legs work well as substitutes, though you may need to adjust the cooking time accordingly.

Q: Can I make this stew in advance? A: Absolutely! This stew actually tastes better after resting overnight, making it perfect for meal prep or entertaining.

Q: What type of wine works best for this recipe? A: A dry white wine like Pinot Grigio, Sauvignon Blanc, or a local Ligurian Vermentino pairs perfectly with this dish.

Q: How do I know when the rabbit is properly cooked? A: The meat should be fork-tender and easily pull away from the bone. Internal temperature should reach 160°F (71°C).

Storage Instructions:

Store leftover Ultimate Liguria-Style Rabbit Stew in the refrigerator for up to 3 days in an airtight container. The stew can also be frozen for up to 3 months, though the texture may change slightly upon thawing. When reheating, do so gently over low heat, adding a splash of wine or broth if the sauce has thickened too much. For best results, bring the stew to room temperature before reheating to ensure even warming throughout.

Related Recipes:

Explore more authentic Italian recipes at RunofLif.com including traditional Osso Buco, Classic Risotto Milanese, and Tuscan White Bean Stew. These complementary dishes showcase similar slow-cooking techniques and will help you build a repertoire of impressive Italian comfort foods.

Conclusion:

This Ultimate Liguria-Style Rabbit Stew brings the authentic flavors of the Italian Riviera directly to your kitchen. With its perfect balance of tender rabbit, aromatic herbs, and Mediterranean olives, this dish represents the very best of rustic Italian cooking. The slow-braising technique ensures incredibly tender meat while developing complex, layered flavors that will transport you straight to the coastal hills of Liguria. Whether you’re looking to impress dinner guests or simply want to explore traditional European cuisine, this recipe delivers restaurant-quality results with surprisingly simple techniques. Serve it with crusty bread or creamy polenta for a complete meal that celebrates the timeless appeal of Italian comfort food.

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