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Coniglio con salvia – Rabbit with sage

Rabbit with sage


If you bone and dice the rabbit after cooking, you get a delicious pasta sauce, that you can serve with pappardelle.


  • 1 rabbit, cut into 8 pieces
  • 3 tablespoons olive oil
  • 150 g pancetta, cubed
  • 1 onion, 2 carrots and 1 celery stick, finely diced for soffritto
  • 250 g tomato pieces
  • 150 ml white wine
  • 2 bay leaves
  • 6 sage leaves

Heat the olive oil in a large frying pan. Season the rabbit pieces and brown thoroughly on all sides. Remove from the pan. Sweat the pancetta in the same pan, add the soffritto and cook for 10 minutes. Add the tomato pieces and the white wine, and boil for a few moments. Add the rabbit pieces, the bay leaves and the sage. Cover and simmer for an hour. Adjust the seasoning and serve with bread.

A young Chianti would be very nice with this dish.

Posted in main dishes.

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