Coniglio in agro-dolce

Stewed rabbit


Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is a rich, interesting dish which works equally well with skinned chicken. Agro-dolce translates as sour-sweet and often means that a combination of sugar and vinegar are used in the preparation of the dish.


  • 1 rabbit, about 1.4 kg (3 lb 3 oz), cleaned and cut into 8 pieces
  • 500 ml (2 cups) red wine


Put the rabbit pieces into a bowl. Put the wine, onion, garlic cloves, bay leaves and a few black peppercorns into a saucepan and heat slightly without boiling. Pour this liquid over the rabbit, cover with plastic wrap and leave to marinate for 1½ hours in the refrigerator.

Heat the olive oil in a large saucepan or stockpot. Remove the rabbit pieces from the marinade and add them to the