• Ricetta facile
  • Primo
  • 4 persone
  • 50 minuti

Sicilian Rabbit Stew


  • 1 rabbit, 1kb-1.5kg
  • ½ lemon
  • 400 gr of carrots, cut into rounds
  • 300 gr of pitted green olives
  • 1 clove of garlic crushed
  • 1 handful of capers
  • Olive oil “U’ Gustu Miu”
  • 1 chopped onion
  • 1 small bunch of mint
  • ½ cup of wine vinegar
  • salt and pepper to taste


Cut the rabbit into pieces and place in a pot of water with the half lemon. Bring to the boil and cook for 10 minutes. Drain, then brown in a skillet with plenty of olive oil “U’ Gustu Miu”.

Sauté the onion, add the carrots, pitted olives, garlic, diced celery and capers. Place a lid on the pan halfway through cooking, then add the rabbit and cook for a further 15 mins, with the pan covered.

When cooked, add the vinegar and mint, uncover the pan and cook slowly for 5 minutes over a low heat until the vinegar has evaporated. Add salt and pepper to taste.