Braised Tuscan Rabbit with Olives, Capers and Pine Nuts

Yield: Serves 3-4

Recipe by Robyn MacLean


1 rabbit, cut into 8 pieces

6 slices of bacon, diced

Salt and pepper

1 onion, chopped

2 garlic cloves, minced

1 carrot, chopped

1 celery rib, chopped

4 sage leaves, roughly chopped

3 rosemary sprigs

1 cup (240 mL) dry white wine

½ cup (120 mL) chicken broth (or rabbit broth which can be made from the ribcage)

1 bay leaf

1 cinnamon stick

½ cup pitted kalamata olives

¼ cup capers

Juice of 1 lemon

3 Tbs pine nuts


  1. Rinse and pat dry the rabbit, remove any bone splinters if necessary. Season with salt and pepper.
  2. Heat a pot or Dutch oven and fry the bacon until crispy. Remove the bacon with a slotted spoon and leave the fat in the pan. Set the bacon aside for later. Add rabbit to the pan and brown well on all sides, remove them from the pot and set aside.
  3. Add the onion, celery and carrot and sauté for about 2 minutes. Add the garlic and herbs and cook for another minute.
  4. Deglaze the pot with the wine and broth, add the bay leaf and cinnamon.
  5. Return the rabbit to the pot; cover and simmer on a low heat for about 25 minutes. Remove the rabbit from the pot.
  6. Strain the sauce through a fine-meshed sieve and return it to the pot. Add the rabbit as well as the bacon, olives, capers and lemon juice. Season with salt and pepper to taste. Simmer covered on a low heat for another 5 minutes or so.
  7. Meanwhile, toast the pine nuts in a dry skillet until they are golden brown. Serve the rabbit in a serving bowl or deep serving platter sprinkled with pine nuts. Add extra sage leaves for garnish.

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