Rabbit with Onions
Coniglio con le Cipolle

*required fields

thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Rabbit with Onions this recipe: Print
Rabbit with Onions
Coniglio con le Cipolle
cookbook: Lidia Cooks from the Heart of Italy
region: Le Marche
main ingredients: rabbit
user comments (1)

serves: 4 to 6

Every region in Italy cooks rabbit, and I love it-it is tasty, healthy, and low in fat. So in every one of my books I include a rabbit recipe. Though a whole cut-up rabbit is traditional, I recommend rabbit legs for this delicious braise. They are worth looking for-easier to handle, more moist when cooked, and yielding a good portion of meat versus bones. (If you can't find legs, a whole rabbit, cut in serving pieces, will work fine in this recipe.) Should you have any leftovers, do what I do: shred the meat off the bones back into the sauce, and freeze. It will be a great dressing for pasta when you are late and tired and want a quick, delicious meal.


3 ounces pancetta, thickly sliced, or prosciutto ends
4 plump garlic cloves, peeled
2 tablespoons loosely packed fresh sage leaves, (6 to 8 large leaves)
6 tablespoons extra-virgin olive oil
6 bone-in rabbit legs or a whole rabbit, about 3 1/2 pounds, cut into serving pieces
1 teaspoon kosher salt
2 tablespoons all-purpose flour
½ cup white wine
1 tablespoon red-wine vinegar
½ cup chicken broth, or water
1 pound cipolline onions, peeled
2 tablespoons small capers, drained


You will need a food processor; a deep skillet or sauté pan, 12-inch diameter, with a cover.

Using a food processor, mince the pancetta, garlic, sage, and 2 tablespoons of the olive oil into a fine-textured pestata.

Pour the remaining olive oil into the skillet, set it over medium-high heat, and scrape in the pestata. Cook and stir until the pestata has dried and just begins to stick to the bottom of the pan, about 3 to 4 minutes. Meanwhile, put the rabbit legs (or cut pieces) in a big bowl, season all over with the salt, then sprinkle the flour over them and toss to coat the legs evenly.

Lay the legs or pieces in the pan in one layer, reduce the heat, and cover the pan. Cook gently for about 10 minutes, allowing the meat to give up its juices and brown very slowly, until the legs are lightly colored on one side. Flip them over, cover the skillet, and slowly brown the second side, another 10 minutes or so.

Stir together the wine, vinegar, and chicken broth or water, and pour into skillet, swirling to blend the liquid and meat juices. Turn up the heat a bit, drop the cippoline into the spaces between rabbit pieces, scatter the capers in the pan, and bring the braising liquid to a simmer. Cover, and cook gently about 30 minutes, or until the rabbit is tender and the braising liquid has thickened. Uncover, and cook to reduce the pan juices to a thick glaze, turning and tumbling the legs and onions to coat them all over.

Serve the rabbit legs and cippoline right from the skillet, or heap them on a platter or in a shallow serving bowl. Spoon out any sauce and capers left in the pan, and drizzle over the rabbit.

Lidia Cooks from the Heart of Italy w/FREE 30-min. DVD

Lidia's Lastest Cookbook! "Lidia Cooks from the Heart of Italy" features 175 regional recipes from 12 regions of Italy, PLUS, for limited time only, get a FREE 3-minute DVD along with the book. Get your autographed copy today!

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!