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Sardinian Rabbit (stew with olives)

Tasty and easy recipe

by Ada Parisi
5 min read
Coniglio alla sarda (a succhittu), stufato con olive

My mother-in-law is a great cook and taught me many recipes of the Sardinian tradition: among them. One I love very much is the Sardinian rabbit (also called rabbit 'a juice') stewed with pickled green olives. Better still if with OLIVES IN BRINE homemade. I don't like meat, I eat very little of it, but for this dish I make an exception because it's really tasty. Rabbit is a lean and versatile white meat in the kitchen: many say it has little flavor, but it depends on how you cook it. For example,, the SWEET AND SOUR RABBIT, Sicilian recipe, It is delicious. As well as the RED WINE RABBIT (that are in VIDEO RECIPE) .

In this case the rabbit is marinated for an hour in water and vinegar and then cooked in a dip (the 'juice') made with the same livers as the rabbit, carrots, celery, garlic, Onion, Sun-dried tomatoes, pickled capers and green olives. And flavored with spices like bayihood, Juniper, clove, Rosemary. Is’ a quick and easy recipe to prepare, and it's even better if done in advance.

My mother-in-law, Reckless, cooks it in pressure cooker. I prefer a nice pot of cast iron or crock: the sauce that forms during cooking is delicious, worthy of a shoe with a nice crispy homemade bread. Bone the rabbit into homogeneous pieces. Avoid breaking bones. Fry well, add aromas, spices and vegetables. Rabbit livers cut into small pieces are essential, that give flavor to the dish.

The Sardinian rabbit is a homey and tasty dish, to be prepared a day in advance to allow the flavors to blend to perfection. I assure you it's worth it. And if Sardinian cuisine teases you, have a look at all my SARDINIAN RECIPES, starting with the mythical SEADAS. And have a nice day.

Sardinian Rabbit (juice), stew with olives

Coniglio alla sarda (a succhittu), stufato con olive


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )


1,5 kilos of rabbit into pieces

400 milliliters of vinegar and 500 milliliters of water with 15 grams of salt to marinate the rabbit

1 carrot

1 onion

a stalk of celery

2 cloves of garlic

Rosemary, to taste

2 Bay leaves

a sprig of Rosemary

2 cloves

salt and pepper, to taste

12 dried tomatoes in salt

a handful of capers

green olives in brine, to taste

2 glasses of white wine

extra virgin olive oil, to taste


An hour before starting the preparation of the sardinian rabbit, stir in the water and vinegar and melt the salt. Wash the rabbit, put it in a large bowl and cover with the marinade of water and vinegar. Leave the rabbit submerged for an hour (you can make an even longer marinade if you prefer strong flavors). Then drain it from the marinade and dry it carefully. Fry all the rabbit pieces on both sides in a saucepan in plenty of extra virgin olive oil and, When they are nicely Golden, set them aside.

Cut into slices not too small onion, celery and carrot. Finely chop garlic and dry tomato. Fry in a pan, always in extra virgin olive oil, Onion, garlic, celery, carrot and dry tomato. Then add the rabbit to pieces, apositioning under the larger and pulpy pieces and over the ribs and smaller pieces. Put aside the liver, that will serve at a later stage. Salt lightly. Add laurel, the Juniper, The cloves, finely chopped rosemary and juniper. Pour the white wine and let the alcohol evaporate. Cover and cook for about 40 minutes. When the rabbit will be tender and the sauce quite narrow.

Sardinian Rabbit (juice), stew with olives

Sauté the garlic for a few minutes in the oil, the carrot, celery and onion, then add the tomatoes dried chunks and finally the rabbit. Turn up the heat and deglaze with white wine.

When the alcohol has evaporated, add laurel, The cloves, juniper and chopped rosemary powder. Season with salt and pepper and cook covered for about 40 minutes.

Cut the rabbit's liver into small pieces and put it in the pan, browning it over high heat. Also combine the pitted capers and pickled green olives, whole. Cook for another 15-20 minutes. At the end of the cooking time, If necessary, narrow the cooking sauce to high heat and to an uncovered pot: must become shiny and icing-like. And Bon Appetit!


MATCHING: We remain, this time, in Sardinia for this pairing. We suggest the Going to lose, red wine produced largely from Monica di Sardegna, with adding Bovale sardo and Carignan: smells of ripe fruit, with hints of must, the palate is round with pleasant tannins, Thanks to a quick stop in French oak barrels.

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Hello from Sardinia April 2, 2014 - 11:24

Sardinia, the best of Italy 🙂

Sicilians creative in the kitchen April 2, 2014 - 20:30

How to disagree…. After Sicily though!


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