Coniglio a Succittu

Stewed Sardinian Rabbit

This deliciously vinegary rabbit stew is often served cold –in fact many Sardinians claim it is much better cooked and left to cool, then eaten the following day. This is also an excellent way to cook hare or venison.


  • 1.5 kg (3 lb) rabbit, jointed
  • 1 rabbit’s liver
  • 50 ml ( fl oz) olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, chopped
  • 50 g ( oz) capers, washed and dried and finely chopped
  • salt
  • ½ glass, 60 ml (2 fl oz) red or white wine
  • 4 tablespoonwine vinegar


Wash and dry the rabbit. Finely chop the trimmed liver. Heat the oil in a heavy-bottomed pan, add the rabbit joints and cook until browned all over.

Mix the chopped liver, onion, and garlic together with half the capers and stir into the pan. Cook over a medium heat for 20 minutes, then season with salt. Add the vinegar to the wine with about 60 ml (2 fl oz) water and pour over the meat. Add the remaining capers, cover and cook gently until tender, up to 45 minutes, checking that it is not burning. Serve hot or cold.