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Rabbit Hunter-style

  • 1 hour and 15 minutes
  • Easy
  • Second Courses

Ingredients: Per 6 servings

  • 1 rabbit, (about 2.2 lb)
  • 2 lb broad beans
  • 1 lemon
  • 1 sprig parsley
  • extra virgin olive oil
  • salt and pepper


Cut the rabbit into pieces and put these to soak in the red wine for 30 minutes. Drain and brown in olive oil in a pan until they begin to color. Add the cloves of garlic cut into small pieces, salt, pepper, a generous helping of oregano and a glass of water. Continue cooking over low heat, for about 40 minutes, gradually adding, (only if necessary) more warm water (because at the end of the cooking you should end up with a reduced sauce).