‘Hunter’s’ rabbit stew

Today's adventure is to discover of one of the most delicious recipes of Italy’s gastronomic tradition, or more precisely that of the region of Italy that has given so much to its culinary culture, Tuscany. So let’s make together a wonderful meat dish, that is, ‘Hunter’s’ rabbit stew. For this dish we must take care to buy a good quality rabbit which is then cooked not in the oven but in a casserole on the stove top. You must also make sure you have a good assortment of vegetables and flavourings so as to create a wonderful aroma, thereby also rendering negligible any remaining ‘gamey’ aftertaste. Follow the recipe of our chef - accompanied by video and detailed images - and learn to make hunter’s rabbit step-by-step; it should obviously be served with a lovely side dish of potatoes!


200 minutes Total time
60 minutes Active time
Serves 4 persons
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Cut the rabbit into pieces and leave it to marinate for 2 hours in the fridge with the herbs, salt, vinegar, wine and marsala. In a heavy casserole dish, brown the rabbit, then add a dash of white wine and let it evaporate. Add the water and cook covered for 1 hour. During the last 20 minutes add the peeled potatoes, cut into large cubes. Serve with hot polenta.

The best way to make sure there is no aftertaste typical of wild rabbit is to put it in water and vinegar.
Hunter’s rabbit stew – ‘alla cacciatora’ - has its origin amongst the working classes and land workers: it is a typical dish, in particular, of the Apennine region between Tuscany and Emilia Romagna.

Step by step

**Click on the photos to access full step by step!