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Rabbit in Red Wine

The spread of this tasty rabbit dish in Liguria, is easily explained by the large amount of breeding rabbits that have since ancient times filled the region. Savona and Imperia are the provinces where cooking rabbit rules and is an art. Taggiasche olives make this dish sing and are lovely little gems that are the pride and joy of Liguria. The region produces only a small amount of Taggiasche olives, and so they are a rarity even in Liguria.

Serves 3 to 4


2 tablespoons olive oil

1 onion, peeled and chopped

2 cloves garlic, minced

4 pounds cut up rabbit

2 bay leaves

1 tablespoon chopped rosemary needles

2 tablespoons chopped marjoram

2 tablespoons pine nuts

1 cup Taggiasche olives

1 cup wine (Rossese Dolceaqua)

Salt and pepper to taste



Heat the olive oil in a large sauté pan and cook the onion until soft. Add the garlic and cook until soft. Salt and pepper the rabbit pieces and add them to the pan and brown them well.

Add the bay leaves, rosemary and marjoram. Raise the heat to high and add half the wine; allow it to evaporate. Add the pine nuts, olives and rest of wine. Cover and cook over medium low heat until the rabbit is tender, about 45 minutes. Add more wine as needed during the cooking if the pan seems dry.

This recipe is featured on show 2326 - Cooking of Liguria.


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