Recipe courtesy of Graham Kerr

Rabbit Cacciatora

A specialty of the Hostaria dell'Orso in Rome
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  • Level: Easy
  • Yield: 4 servings
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1 (3 1/2 pound) rabbit

1 tablespoon vinegar

2 tablespoons salt

3/4 teaspoon powdered cloves

Clarified butter

2 tablespoons olive oil

2 cloves garlic, finely chopped

Salt, to taste

Black pepper, to taste

1 1/4 cups (1/2-inch pieces) spring onions

1 green pepper, cubed

1 small celery heart, finely sliced

1 tablespoon parsley, finely chopped plus more for garnish, roughly chopped

1 teaspoon dried basil

1 bay leaf

1 1/2 tablespoons tomato paste

1/2 cup dry red wine

1/4 cup dry sherry

1 pound baby carrots

1 tablespoon sugar

1 tablespoon butter

2 tablespoons water


  1. Place rabbit in bowl with enough water to cover. Add vinegar, salt and 1/2 teaspoon powdered cloves. Marinate for 2 hours. Drain and dry rabbit thoroughly. Cut rabbit into 6 pieces (2 haunches, 2 shoulders and saddle cut in 2).
  2. Heat enough butter in large skillet to coat bottom, then add olive oil. Add garlic and fry. Add rabbit pieces and brown. Season with salt and pepper.
  3. Add spring onions, green pepper and celery, stirring to combine all ingredients. Stir in parsley, remaining cloves, basil and bay leaf. Mix together tomato paste, wine and sherry. Add to pan and stir well. Season with salt and pepper. Cover and let simmer for 1 1/4 hours. When done, remove bay leaf and season again. Place in decorative casserole to serve.
  4. Cook carrots with sugar, butter and water until caramelized and add to casserole. Garnish with remaining parsley.