Ligurian-style rabbit: traditional recipe

Preparing Ligurian-style rabbit

To prepare Ligurian-style rabbit, cut up the rabbit into small pieces. Drizzle some oil into a large saucepan and start browning the sliced onion together with the chopped garlic. When the garlic and onion has softened, add the rabbit along with the sprigs of thyme and the bay leaves. Lightly salt and brown over a high heat for a few minutes so the surface of the meat is well sealed.

Pour the wine over the Ligurian-style rabbit and allow the alcohol to evaporate. Meanwhile, finely chop the rosemary leaves.

When the alcohol has evaporated, add the Olives in Brine, pine nuts, chopped rosemary and a grinding of pepper, stir, and cook the Ligurian-style rabbit over a low heat, covered, for about an hour, stirring occasionally and adjusting the seasoning towards the end.

The Ligurian-style rabbit stew will be ready when the meat comes easily off the bone. It goes really well with potatoes and Ligurian-style rabbit legs can also be prepared the same way.