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Rabbit Cacciatore, Coniglio alla Cacciatora

Rabbit Cacciatore or Coniglio alla Cacciatora my version is a delicious, light, and simple version of a classic Italian rabbit stew.

Using white wine ensures that the flavour of the delicate rabbit shines through in this dish and is not masked by red wine and tomatoes.

Rabbit Cacciatore or Coniglio alla Cacciatora with shallot and cherry tomatoes.

Coniglio alla Cacciatora or Hunters Rabbit.

I adore cooking with rabbit and this Italian number joins a diverse range of recipes with a host of influences.

There is a very British rabbit stew, an Italian influenced rabbit ragu, superb Spanish paella Valenciana and even a lightened up rabbit tagine with North African influences.

The name cacciatore is Italian in origin and translates to “Hunters”. It is pretty much the meat equivalent of the Fishermans “catch of the day” stew or soup.

Unlike many Italian recipes, it has no fixed set of ingredients, although I am sure you can find someone to call me out on that!

It is commonly associated with a tomato sauce and I add a nod to this with the cherry tomatoes. I add them at the start of the cooking to help form the sauce and at the end of the process.

Cacciatore is often made with red wine, but I prefer to use white wine for both this rabbit variation and my chicken cacciatore.

I do this because I think that it provides a much better balance to the sauce than red wine.

Once you have mastered rabbit, why not try other wild meat recipes like my roast pigeon with confit legs, roast guinea fowl or braised pheasant casserole.

Close up of the vegetables in a rabbit cacciatore served on polenta.

Frequently Asked Questions.

Does this recipe use farmed or wild rabbit?

I develop all of my rabbit recipes with a farmed rabbit in mind.

I do this because it is much more predictable, but you can use a wild rabbit. You will need to increase the cooking time and reduce the cooking temperature though! I would double the cooking time and reduce the cooking temperature to 150°C-160°C or around 320°F.

Can I use other parts of the rabbit?

Yes if you have a whole rabbit cut into joints throw it all in. Just be careful with the loin because it can dry out very quickly even if it is on the bone!

Do I have to use cherry tomatoes?

Not at all, cut up any old tomatoes that you like and chuck em in, but if they appear watery discard the seeds.

What white wine should I use?

The obvious answer to this is to suggest a nice pinot grigio, it is a great neutral cooking wine. But I like cooking this dish with a nice acidic muscadet and serve.

I’d avoid any medium or sweeter white wines for cooking on most occasions.

Rabbit Cacciatore or Coniglio alla Cacciatora with shallot and cherry tomatoes on polenta.

Serving Suggestions.

I love serving any cacciatore with a cheesy polenta porridge because it complements the dish so well! I usually change up the cheese to match the intensity of the sauce.

For this rabbit recipe cacciatore, I would use something pretty gently flavoured like nutty Gruyere or Comté Cheese.

This recipe also works wonderfully with potatoes.

It does not matter whether it is some simple boiled potatoes or some crispy fried potatoes, they are great for mopping up the sauce.

As this is very much a lighter cacciatore it works great served with something like this asparagus and pancetta recipe.

Landscape image of rabbit cacciatore featuring, rabbit legs shallots and cherry tomatoes served on cheesy polenta with lots of parsley

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. But if you have any questions you can ask them in the comments section below the recipe.

  • Stovetop.
  • Oven.
  • 28cm or 11″ deep skillet or frying pan with a lid. It needs to be oven-proof.
  • Chopping board.
  • Kitchen knife.
  • Kitchen tongs.
  • Weighing scales and or measuring cups and spoons.
  • Stirring and serving spoons.
Rabbit Cacciatore or Coniglio alla Cacciatora with shallot, cherry tomatoes and polenta porridge.
Yield: 2 Servings

Rabbit Cacciatore Recipe or Coniglio alla Cacciatora

Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes

This Rabbit Cacciatore recipe or Coniglio alla Cacciatora in Italian is a modern lighter take on the classic hunters "catch of the day" recipe featuring rabbit legs cooked in a white wine sauce.


  • 2 Rabbit Legs
  • 1 Tbsp Flour
  • 3 Tbsp Olive Oil
  • 3 Anchovy Fillets
  • 6 Shallots
  • 6 Garlic Cloves
  • 175ml (¾ Cup) White Wine
  • 250ml (1 Cup) Chicken Stock
  • 250g (1⅓-1½ Cups) Cherry Tomatoes
  • Salt to Taste
  • Pepper to Taste


  1. Season the rabbit with salt and pepper and then dredge with the flour.
  2. Heat the olive oil in a deep 28cm or 11" skillet or frying pan (with a lid) over a medium heat.
  3. Add the rabbit legs and brown on both sides before removing.
  4. Add the anchovy fillets to the pan along with the peeled shallots.
  5. Cook for 5 minutes stirring occasionally.
  6. Pour in the white wine and allow to reduce to by ¾'s scraping the bottom of the pan to loosen any residue.
  7. Return the rabbit to the pan and pour over the chicken stock.
  8. Crush the garlic cloves with the heel of your hand and add them to the pan.
  9. Chop half of the cherry tomatoes into two and add them with the bay leaf.
  10. Add a lid and place in the oven and 180°C or 350°F for 40 minutes.
  11. Take the pan out of the oven and remove the rabbit legs and cover with foil.
  12. Reduce the cooking liquid by half and then cut the remaining tomatoes in half and add those.
  13. Stir and cook for two minutes.
  14. Return the rabbit and coat it with the sauce before serving it with lots of fresh parsley.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 615Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 82mgSodium: 460mgCarbohydrates: 39gFiber: 6gSugar: 16gProtein: 36g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Gina Strauch

Saturday 28th of August 2021

I found this to be an excellent light meal, very easy to prepare, and attractive enough in the Dutch oven to bring to the table just like that rather than in a serving dish.

I used rabbit stock since I always have it in the freezer, and added some basil to the parsley at the end. A piece ripped from a baguette was perfect for mopping the plate at the end. I'd include a picture, but the comment section apparently doesn't allow for that.

Brian Jones

Friday 10th of September 2021

Glad you enjoyed it Gina :)

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