Rabbit with capers, sultanas and pine nuts

Rabbit with capers, sultanas and pine nuts


13 people made this

About this recipe: A quick and tasty way to prepare rabbit, this is a unique dish with an exotic combination of flavours. Serve with rice.

Deborah Lo Scalzo

Serves: 4 

  • 4 tablespoons olive oil
  • 1 rabbit, cut into pieces
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 tablespoon chopped fresh rosemary
  • salt and pepper to taste
  • 200g passata
  • 125ml white wine
  • 1 tablespoon capers
  • 1 teaspoon sultanas
  • 1 teaspoon pine nuts

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Heat the oil in a large saucepan. Add the rabbit and brown on all sides. Add the onion, carrot and rosemary.
  2. Once the rabbit is browned, season with salt and pepper. Add the passata and pour the white wine over the rabbit. Add the capers, sultanas and pine nuts and continue cooking over high heat for a few minutes. Turn down the heat, mix well and cover with a lid. Let everything cook on low heat until the sauce is thick and the rabbit is cooked through.

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Reviews (1)


This was really good. I made exactly as stated and we all loved it. Thanks for posting the recipe - 12 Sep 2012

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