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Rabbit in red wine with olives

An easy and tasty second course of meat. With video recipe

by Ada Parisi
5 min read
Coniglio al vino rosso con le olive: ricetta facile e saporita

How to make rabbit stewed in red wine

Good morning, Today a really simple and tasty recipe: the Rabbit in red wine with olives, An easy and tasty second course of white meat. With the VIDEO RECIPE STEP BY STEP that you can see on my You Tube Channel.

To make The recipe for rabbit in red wine It only takes forty minutes, including cooking. If you love meats white and the rabbit, a low-fat meat, inexpensive and very versatile, try this dish. And if you love the rabbit, a white and lean meat that I always try to enhance in the kitchen, try to have a look at all my RECIPES WITH THE RABBIT. As for example the lavish RABBIT STUFFED SICILIAN.

The Rabbit in red wine with olives, cooked in a pan, It is one of the quickest ways to prepare rabbit. That absorbs the taste of wine, of capers and olives and becomes Tasty without being heavy. Serve with baked potatoes or salad and some’ whole wheat bread to make the liner’ in Gravy.

The bread that you see in the picture is homemade and it is based is WHOLEMEAL AND WALNUTS and I have made with my sourdough. You will see that bring to the table a unique dish that will satisfy you fully. Have a good day, and let me know if these video recipes that I'm experiencing are useful. Have a good day!

Coniglio al vino rosso con le olive: ricetta facile e saporita


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 2 voted )


1 kg of rabbit into pieces

200 grams of white and black olives in brine

a chili pepper

a handful of capers

200 ml of red wine

salt and pepper

extra virgin olive oil, to taste

3 cloves of garlic

half a white onion

fresh rosemary and Sage, to taste

a tablespoon of tomato paste

2 anchovy fillets in oil

a bay leaf

flour for flour the rabbit, to taste


Before starting to prepare the rabbit in a red wine pan, look at the VIDEO RECIPE STEP BY STEP. Wash the rabbit and dry it carefully. Flour from all sides and FRY in olive oil until the individual pieces will not be uniformly golden brown. Set it aside. Lightly crush the garlic with the knife blade, chop the Rosemary and Sage, cut into slices not too thin onion.

FRY in a pan large garlic, the onion and pepper in olive oil, then add the anchovy fillets and then the tomato paste and stir well. Join the rabbit, season with salt, Add the bay leaf and red wine. Evaporate the alcohol and add a cup of hot water.

Cover and cook covered for 20 minutes, then join the rabbit olives and capers and continue cooking over medium heat for another 10 minutes or so. If the gravy is not thick enough, remove the rabbit from the Pan, and then restrict the sauce until you reach the desired consistency.

Serve the rabbit with his sauce: If you want to give a special touch to the dish, the outline more suited in my opinion is the simplest: baked potatoes. Bon appétit!


MATCHING: We choose a Sicilian wine for this recipe full of strong flavors and spices. In particular, We suggest a Nero d'Avola - D'Avola, produced by wineries Feudo Principi di Butera: intense aromas of ripe red berries, round and robust flavor, fruity, with notes of vanilla, cocoa, Thanks to aging in oak casks and barrels.

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Maja October 30, 2015 - 19:39

If you want to try the recipe for squid with potatoes you'll need:
700 g of cleaned squid, cut into pieces (in 4 or 6 if of medium size)
1 chopped onion
3 cloves of garlic, chopped
400 g of peeled tomatoes, in pieces
1 heaped teaspoon fresh thyme
1 heaped teaspoon of parsley, chopped
150 ml red wine
290ml fish broth
2-3 tablespoons extra virgin olive oil
Salt, to taste
papá, abundant
3-4 potatoes, diced

FRY Squid in oil until’ do not become dull. Add the onion, garlic, thyme and parsley and after a few minutes, the wine. Let it cook for a few minutes and add the broth and tomatoes. Over low heat cook, covered, for about 30 minutes (will depend on’ the size of the squid) until the squid are nice soft. Add the potatoes and cook until’ the sauce is thickened and the potatoes are cooked. At the end add salt and pepper.
I hope you like.
Good weekend!
A hug,

Ada Parisi 2 November 2015 - 10:18

Just try it I tell you, It looks very similar to a recipe of my grandmother, but so was preparing cuttlefish! I embrace you! ADA

Maja 2 November 2015 - 12:31

In fact I have done both with the calamari which with cuttlefish- and’ just as good.

Ada Parisi 2 November 2015 - 14:13

When I get back from my various spins and I find squid or cuttle is mine. I embrace you, ADA

Giovanni October 30, 2015 - 08:32

Dear Ada, whether marinating rabbit preventive is compatible with your preparation for as described? Thanks!

Ada Parisi October 30, 2015 - 10:10

Hi John, certain, You can marinate first. I suggest a marinade in the same wine you'll use in cooking, with a bay leaf, Sage, a clove of garlic. Good day and thanks! ADA

Maja 27 October 2015 - 13:50

Hi and first of all thanks for the wonderful blog.
My husband doesn't eat rabbit and I wanted to ask if would you suggest I try this recipe with chicken or Guinea fowl?


Ada Parisi 27 October 2015 - 13:52

Hi Maja, grazie a te di cuore per i complimenti 🙂 Allora certo, You can replace the rabbit with chicken or Guinea fowl, the only thing I would recommend is to remove the skin and proceed as per recipe, flouring duly, and Browning. Let me know! ADA

Maja 27 October 2015 - 15:01

Dear Ada,

I had to try this recipe now for lunch today with my daughter! I did it quickly with chicken thighs and they were delicious. I missed the anchovies but the sauce was yummy just the same- are on the shopping list for next time. My husband will be gone’ crazy but unfortunately we finished it all :). Thanks again for the inspiration.

Ada Parisi 27 October 2015 - 15:05

And then you make me happy! And saw that the variant with the chicken is good try it too, I have just a couple of thighs in Serbian! Let me know if your husband will too, and thank you very much. Many don't eat rabbit but I like, as the chicken is a very versatile meat and I love to cook it in so many ways! A hug, ADA

Maja October 30, 2015 - 12:17

Hi Ada,

I wanted to let you know that I redid the recipe--always with chicken- (I didn't find the Guinea fowl,but definitely next time!) for dinner yesterday, because my husband wanted to try. As I thought, and’ was a great success and after twice, This recipe and’ already a classic in our House, where in winter, love the recipes with red wine.
If you ever were to affect I have the recipe for a great stew of squid and potatoes-always with red wine- lightweight but substantial.

This weekend I will try’ try your bread with chestnuts- I adore. Let you know!
Thanks again.
A hug,

Ada Parisi October 30, 2015 - 16:01

Grazie Andrea! But of the heart, really, for choosing my recipe is her beloved is redone! And I'd like to try those calamari…. Let me know how it goes with bread! ADA

Silvana 27 October 2015 - 12:37

Hi Ada,
I follow your blog for a couple of years and I find your recipes really excellent (every now and then I feel some).
Do you suggest what kind of red wine use to cook the rabbit?

Ada Parisi 27 October 2015 - 13:02

Hi Silvana, Thank you very much! Then, for this Bunny first you don't have to use a young wine, because the result of the sauce would be too acidic. Among the wines that are easily in every supermarket I can recommend a Chianti riserva, a Barbera d'Asti docg, a Nero d'Avola with passage in barrique… In any case, a wine that has some years. I embrace you, ADA


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