Rabbit in olive oil and lemon

Cooking time: 1 h 30
Difficulty: easy
Coniglio all'agro

Heat the oil in a pan, add the rosemary, sage, parsley, garlic and bay leaf and cook over a medium heat, stirring occasionally, for 3 minutes. Add the rabbit and cook, turning frequently, until browned all over. Season with salt and pepper, pour in the wine and cook until it has evaporated. Lower the heat, cover and simmer for 45 minutes. Remove the lid and simmer for a further 15 minutes until tender. Remove and discard the garlic and bay leaf, stir in the lemon juice, increase the heat to high and cook for 5 minutes more.


Coll. (2010), "The Silver Spoon", Phaidon, 971

Suggested wine
Pra Rosso
Ticino DOC Merlot
Fr. 13.50

Serves 6

  • 5 tablespoons olive oil
  • 1 fresh rosemary sprig, chopped
  • 1 fresh sage leaf, chopped
  • 1 fresh flat-leaf parsley sprig, chopped
  • 1 garlic clove
  • 1 bay leaf
  • 1 rabbit, cut into pieces
  • 175 ml / 6 fl oz dry white wine
  • juice of 2 lemons, strained
  • salt and pepper