Rabbit Braised in Red Wine

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Roasted, grilled, braised, or fried, rabbit, or coniglio, is a popular menu item in almost every Italian region. Here, the lean, flavorful meat is cooked simply—first browned and then braised in an aromatic sauce.


  • 1 750-ml bottle red wine
  • ¼ cup red wine vinegar
  • 2 ¼ tbsp.


  1. Heat oven to 350°F. Whisk wine, vinegar, and sugar in a bowl; set aside. Season rabbit with salt and pepper and dredge in flour; shake off excess. Heat oil in a 12″ skillet over medium. Cook rabbit, turning once, until browned on all sides, about 6 minutes. Transfer r