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Mediterranean rabbit:

1,5 Kg rabbit

200 g white wine, other for raisins

50 g butter

20 g pine nuts

10 dried tomatoes

Desalted capers

Taggiasca olives




Extravirgin olive oil

Salt and pepper


Soak 2 tablespoons of raisins in white wine for 10 minutes.

Brown the rabbit pieces for about 10 minutes in a large pan with a little oil, salt and pepper. Add the butter and, after 3-5 minutes, 80-100 g of white wine, and  after 2-3 minutes the rest of wine.

Then lower the heat to a minimum, add laurel and rosmary, close the lid and cook for about 20-25 minutes. Then add a little water (if necessary) and cook again for 10-15 min.

Meanwhile coarsely chopped 2 tablespoons of desalted capers, 2 tablespoons of pitted olives, the dried tomatoes, and the squeezed raisins. Add a little oil and the pine nuts to the mixture.

At the end of cooking, add the Mediterranean mixture to the rabbit, stir, close and let it rest for about 10 minutes.


annalisa motta
annalisa motta
Biologa specializzata in biologia vegetale, da oltre vent’anni sono vignaiola a Guado al Melo, a Bolgheri (Toscana), con mio marito, dove produciamo vino territoriale ed artigianale, in modo sostenibile. Il vino per me è una passione trasversale: lo si capisce veramente solo mettendo insieme scienza, natura e cultura. In origin a plant biologist, from over 20 years I am a winemaker at Guado al Melo, in the Bolgheri DOC (Tuscany), with my husband, where we produce terroir-expressive and artisan wines, following a sustainable philosophy. Into the wine I have found all my different passions: in fact, we can understand it only by combining together science, nature and culture.

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