Antipasto di Coniglio

Rabbit Antipasto


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

A lovely recipe from Piedmont, this antipasto needs to be prepared about 3 days in advance. It ends up like a rustic version of a terrine and is absolutely delicious served with hunks of crusty bread to mop up the juices. Rabbit meat is cheap and tasty, and very low in fat. The flavour and tenderness are greatly improved by soaking overnight, or at least for a few hours, in water and vinegar. Wild rabbit is best soaked in milk due to the intensity of its aroma and taste.


  • 1 rabbit, jointed, approx 1.8 kg/4 lb
  • 15 ml/1 tbsp vinegar
  • 2 carrots
  • 2 celery sticks
  • 1 onion
  • 1 sprig rosemary
  • 2 garlic cloves, thinly sliced
  • 8 bay leaves
  • 8 juniper berries
  • 12 black peppercorns
  • sea salt
  • about 600 ml/1 pint/ cups extra virgin olive oil


  1. Put the jointed rabbit into a large bowl and cover with water. Add the vinegar and leave overnight.
  2. The next day, put the carrots, celery, onion and rosemary into a large pan, and cover with water and bring to the boil.

  3. Add the jointed rabbit and return to the boil. Reduce the heat and simmer gently for 90 minutes, or until the rabbit is cooked through and completely tender. Turn off the heat and leave the rabbit to cool down completely in the stock.
  4. When the rabbit is cold, remove all the meat from the bones.

  5. Put a quarter of the meat in a layer in the base of a terrine and cover with a quarter of the garlic, bay leaves, juniper berries and black peppercorns, and a sprinkling of salt.

  6. Repeat the layering process with the remaining ingredients, creating four layers. Cover with olive oil, and chill for 2-3 days.
  7. Serve on a platter, removing the garlic, peppercorns and bay leaves as you eat.


If you can’t get hold of or prefer not to use rabbit, then you could use a jointed chicken instead.