Drunken rabbit and tomato stew

Antonio Carluccio cooks a succulent hotpot for a taste of southern Italy
By Antonio Carluccio
Drunken rabbit and tomato stew
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 x 1 kg rabbit, skinned and cut into large pieces (you can ask your butcher to do this)
  • 3 tbsp plain flour, for dusting
  • 6 tbsp extra virgin olive oil
  • 200 ml dry white wine, preferably Ischia Bianco
  • Rabbit liver and kidney, finely chopped (if available when you buy the rabbit whole, optional)
  • 4 cloves garlic, chopped
  • 300 g good quality canned chopped tomatoes, finely chopped
  • 2 tbsp basil leaves, roughly chopped

To serve

  • 2-3 basil leaves, whole


1. Dust the rabbit pieces in flour and shake off any excess. In a large frying pan heat 5 tbsp oil and fry the rabbit pieces until golden on all sides.
2. Add half the wine, the liver and kidneys and cook for 2-3 minutes, adding a little more wine if necessary so it doesnt dry out. Take off the heat.
3. In a large saucepan fry the garlic in a little olive oil over a medium heat until soft. Add the rabbit pieces with their sauce.
4. Stir in the tomatoes and basil along with the remaining wine. Season with salt and freshly ground black pepper. Simmer for about 20 minutes until the sauce thickens, adding a little water if the mixture is sticking to the bottom of the pan. Taste and adjust the seasoning.
5. To serve: garnish with the basil leaves.

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