Northern Italian Rabbit Leg Stew

Northern Italian Rabbit Leg Stew

Sarah MickeyAll Recipes, Favorite Fall Recipes, Meat & Poultry Leg Recipes, Rabbit Recipes Leave a Comment

Northern Italian Rabbit Leg Stew

Makes 3-4 Servings
Barbaresco or Lagrein from Alto Adige

This stew is incredibly flavorful, but easier to make than our lapin au vin recipe. The rabbit is moist and tender, and the sauce dances between sour, tangy, sweet, and earthy flavors.

Northern Italian Rabbit Leg Stew
  • 2 Rabbit Hind Legs (if you’re cutting from a rabbit fryer – see how to butcher a rabbit for tips)
  • ¾ cup Italian Red Wine (Barbera would be perfect)
  • ½ cup Kalamata Olives, thickly sliced
  • 28oz can of crushed San Marzano Tomatoes
  • 1 large sprig of Thyme
  • 2 cloves Garlic, sliced
  • ½ Carrot
  • Grana Cheese to garnish (could substitute Parmigiano Reggiano)



Preheat your oven to 350.

Heat some oil in a large wide pot, salt the rabbit legs.

Add the rabbit legs to the skillet, and sear them on all sides.


Remove the rabbit legs and reserve. Deglaze the pan with the red wine. Bring to a simmer and reduce its volume by half.


Add the carrots, garlic, thyme, olives, tomatoes & seared rabbit legs.


Baste the rabbit legs with a few spoonfuls of the rest of the ingredients, cover the pot and move it to the oven to braise at about 300 degrees for about an hour and fifteen minutes, until tender.

Serve family style garnished with plenty of Parmigiano Reggiano.

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