Go Back
Coniglio all'Ischitana: Traditional Island-Style Rabbit Recipe

Coniglio all'Ischitana (Ischian Rabbit Stew)

Coniglio all'Ischitana is a traditional Italian rabbit stew from the island of Ischia. Slowly cooked with white wine, fresh tomatoes, garlic, and herbs like rosemary and thyme, this dish brings the warm, rustic flavors of Ischia right to your table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Marinating Time 2 hours
Total Time 4 hours 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Ischian, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 whole rabbit about 2-3 lbs, cleaned and cut into serving pieces
  • 4 ripe tomatoes chopped
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • ½ cup white wine
  • 4 tablespoons extra virgin olive oil
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • Salt and pepper to taste
  • Fresh basil and parsley for garnish
  • Optional: olives capers, chili pepper for extra flavor

Method
 

  1. Marinate the Rabbit:
  2. Rinse the rabbit pieces and marinate them with olive oil, garlic, rosemary, and thyme for at least 2 hours (or overnight for better flavor).
  3. Sauté the Rabbit:
  4. Heat olive oil in a large pan and sauté the marinated rabbit pieces until golden brown on all sides.
  5. Add Vegetables:
  6. Stir in chopped onions, garlic, and tomatoes. Cook until the vegetables start to soften and release their flavors.
  7. Deglaze with Wine:
  8. Pour in white wine and let it reduce by half, scraping up any bits from the bottom of the pan.
  9. Simmer:
  10. Add bay leaves, salt, and pepper. Pour enough water or broth to just cover the rabbit. Lower the heat and let it simmer gently for 1.5 to 2 hours, stirring occasionally until the rabbit is tender and the sauce thickens.
  11. Final Touches:
  12. Garnish with fresh basil and parsley before serving.
  13. Serve:
  14. Enjoy your Coniglio all'Ischitana with roasted vegetables, polenta, or crusty bread.

Notes

If you want extra flavor, add olives or capers halfway through cooking.
For some heat, add a chopped chili pepper when sautéing the vegetables.
For a more tender rabbit, marinate it overnight and cook on low heat to avoid drying it out.