Try our versions of this Ischian Rabbit stew

Ischian rabbit

  • serves 4
  • Easy

A traditional rabbit stew from the Italian island of Ischia. This seasonal stew is hearty and super easy to make. The gremolata adds a fresh zesty topping to this recipe, making it a perfect summer evening meal



  • extra-virgin olive oil
  • rabbit 1 around 1.5kg, jointed
  • onion 1, finely diced
  • garlic 2 cloves, sliced
  • chilli flakes 1 tsp
  • tomato purée 2 tbsp
  • white wine 450ml
  • chicken stock 350ml
  • red wine vinegar 3 tbsp
  • bay leaves 2
  • thyme a few sprigs
  • cherry tomatoes 200g


  • flat-leaf parsley a small bunch, finely chopped
  • garlic 1 clove, finely chopped
  • lemon 1, zested and 1/2 juiced
  • extra-virgin olive oil 100ml

To serve

  • crusty bread


  • Step 1

    Heat 3 tbsp of olive oil in a casserole dish over a medium heat. Season the rabbit pieces well and fry in batches until golden brown, then remove to a plate.

  • Step 2

    Fry the onion with a pinch of salt until translucent. Add the garlic and chilli flakes and cook for a further minute.

  • Step 3

    Stir in the tomato purée, then add the rabbit back to the pan with the wine, chicken stock, red wine vinegar, bay leaves and thyme.

  • Step 4

    Bring to the boil, then cover with a lid and simmer gently for 1 hour.

  • Step 5

    Add the cherry tomatoes and cook uncovered for a further 30 minutes, or until the meat is tender.

  • Step 6

    To make the gremolata, mix the parsley, garlic, lemon zest and juice with the olive oil and season.

  • Step 7

    Serve with the rabbit stew and crusty bread.

Nutritional Information

  • Kcals 585
  • Fat 37.9g
  • Saturates 7.1g
  • Carbs 9.7g
  • Sugars 8.4g
  • Fibre 3.3g
  • Protein 31.6g
  • Salt 0.5g