Recipe: Roasted Rabbit or Coniglio Con Pomodoro, Cipolla, Vino, e Le Erbe
Serves: 4-6
  • 1 whole rabbit cleaned and cut into parts
  • Fresh parsley
  • 1 small Mason jar of pomodori pelati or 5-6 fresh plum tomatoes with the skin and seeds removed
  • 1-2 teaspoons of good dried oregano from Italy
  • 1 teaspoon crushed red pepper
  • 5-6 tablespoons of extra virgin olive oil
  • 1 large red onion (note: scallions are shown in the photo and can be used as well)
  • 4-5 cloves of garlic
  • Good dry white wine (about 2-3 cups or enough to cover, partially, the rabbit parts in the pan)
  • Kosher salt and freshly ground pepper to taste
  1. Start by adding a good amount of Kosher salt and freshly ground pepper to the rabbit parts. Thereafter, preheat a large pan (adding the oil) and sear the rabbit parts; here you're looking to add some color and a bit of flavor to the exterior of the meat.
  2. Next move the seared meat into a large roasting pan and add your chopped onion, red pepper flakes, tomato pieces, garlic, oil, chopped parsley, and oregano. Add the wine (to barely cover) the meat in the roasting pan and place in a 375 degrees F oven for 90 minutes. Cover with aluminum foil.
Recipe by - Italian Food Recipes and Lifestyle at