Recipe Coniglio In Umido – Stewed Rabbit Recipe

Recipe Coniglio In Umido – Stewed Rabbit Recipe

Rabbit meat can be cooked, roasted, baked, or stewed. Traditional Italian recipes include rabbit alla Sanremese and rabbit all’ischitana.


1-2 1/2 lbs. rabbit
Six juniper berries
One clove garlic
2 cup wine vinegar
3 oz. olive oil

How to make Recipe Coniglio In Umido – Stewed Rabbit Recipe:

Cut the rabbit into pieces. Wash and dry. Chop a few sage leaves, a sprig of rosemary, and garlic. Salt, pepper, and add the juniper berries (slightly smashed). Rub the rabbit pieces in the herbs and place them in a deep dish. Mix vinegar and six tbs. Olive oil and pour over the rabbit. Marinate for 24 hours, turning the meat occasionally to absorb the flavors.

Pour the marinade and rabbit into a saucepan and cook covered over low heat for about 45 mins. Uncover the pot, turn up the heat and cook for another 45 mins. Or until the rabbit is tender and the juice almost completely absorbed. Serve with roast polenta.

Note: you can also add some green and black olives.

Serves 6

Recipe Coniglio In Umido – Stewed Rabbit Recipe is a recipe from Tuscany, Veneto, Campania

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at