Rabbit in tomato sauce

Rabbit in tomato sauce

This traditional stew is a perfect dish for winter. Besides, rabbit meat is really healthy, so it is ideal for low-fat diets. It can be served with fried potatoes and rustic bread, but it is also delicious with simple white rice.

Serves 6


Rabbit in tomato sauce
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  • 2 lb whole rabbit (if you cannot find rabbit in your local market, you can use chicken)
  • 4 garlic cloves, finely chopped
  • 2 onions, sliced
  • 2 stalks celery, finely chopped
  • extra virgin olive oil
  • 1 can (450-500 g/16-18 oz) crushed tomatoes
  • 1 bay leaf
  • 1 sprig tarragon
  • 1 sprig thyme
  • 1 cup white wine
  • ½ cup water
  • salt and pepper to taste
  • 1 sprig parsley


  1. If necessary, clean the rabbit
  2. Cut it into small pieces (approx. 12-15 pieces) and salt the meat. You can leave the bones, as it will make the rabbit tastier and juicier.
  3. Chop onions, garlic and celery.
  4. Pour olive oil into the bottom of a frying pan (until it covers the bottom) and heat on medium high.
  5. Once it is hot enough, brown the pieces of rabbit on all sides.
  6. Remove and set aside.
  7. In the same pan, sauté the chopped garlic and onion and crushed tomatoes for 5 minutes (add more olive oil if necessary).
  8. Add the chopped celery, bay leaf, tarragon and thyme.
  9. Place again the rabbit into the frying pan.
  10. Add the white wine and stir.
  11. Bring to a boil and reduce the liquid by ½ or ⅔.
  12. Add the water and stir.
  13. Reduce heat and cover the pan.
  14. Simmer gently for 1 ½ hour to 2 hours. If you use chicken instead of rabbit, it will take only 30-45 minutes.
  15. Chop parsley.
  16. Adjust salt and pepper to taste.
  17. Sprinkle with parsley and serve hot.

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