Dutch Oven Rabbit Cacciatore – Rustic Italian Comfort Food
I never tried rabbit until I moved to Spain—and what a pity, because I had been missing out! Rabbit tastes a lot like chicken, but with a slightly richer flavor and a more delicate, tender texture. In many Mediterranean kitchens, rabbit is considered a staple, not a novelty, and this rustic Rabbit Cacciatore (Hunter’s Stew) is the perfect introduction.
If it’s your first time cooking or eating rabbit, here’s what to expect: the meat is lean, mild, and incredibly flavorful when braised slowly in a Dutch oven with tomatoes, onions, garlic, peppers, and herbs. The sauce develops deep, earthy notes that soak beautifully into pasta, polenta, or crusty bread.
A small tip: rabbit comes with a few fine bones, so don’t be shy about eating with your hands—it’s part of the authentic experience, just like in Italian and Spanish households where this dish is still a Sunday classic.
Cooking rabbit this way turns a humble ingredient into a dish that feels both rustic and elegant, perfect for family dinners or impressing guests with something a little unexpected.
A Brief History of Rabbit Cacciatore
Rabbit Cacciatore, sometimes called Dutch Oven Rabbit, is a rustic Italian dish with roots in the countryside. Cacciatore means “hunter” in Italian, and traditionally the recipe used whatever game meat was caught that day—often rabbit. Hunters would combine it with simple, local ingredients like tomatoes, onions, garlic, and herbs, then simmer everything slowly until tender and deeply flavorful.
Over time, this humble hunter’s stew spread across regions of Italy, with each area adding its own twist—sometimes olives, sometimes mushrooms, sometimes wine. What has never changed is the essence: a hearty, slow-cooked dish that transforms simple ingredients into pure comfort food
Why Dutch Oven Rabbit Cacciatore Works
Rabbit meat is one of Europe’s hidden gems: lean, high in protein, and lower in fat and calories than chicken, beef, or pork. Its mild flavor and tender texture make it perfect for slow-cooked dishes like cacciatore.
The magic starts with a simple flour coating and a hot sear in olive oil, which locks in juices and gives the rabbit a golden, flavorful crust. From there, the Dutch oven does the heavy lifting: slow braising transforms the meat into something fork-tender and deeply flavorful.
What makes this dish stand out is the traditional Italian cacciatore technique—literally “hunter’s style.” By cooking rabbit with bold aromatics such as garlic, rosemary, and even juniper berries, you get a rustic, earthy sauce that tastes like it’s been perfected over centuries.
The result? A rich, comforting one-pot meal that balances hearty tradition with modern, healthy eating.
Tips & Tricks for the Perfect Dutch Oven Rabbit Cacciatore
Brown Before You Braise
Don’t skip this step! Searing the rabbit first builds a deep, rich flavor base and locks in juices. That golden crust adds layers of taste you simply won’t get if you go straight to simmering.Use a Dutch Oven (or Slow Cooker)
A heavy Dutch oven is the classic tool, holding steady heat and coaxing tenderness out of the rabbit. If you’re short on time (or want dinner ready when you walk in the door), a slow cooker is a worthy substitute.Layer in Bold Flavors
Traditional cacciatore recipes often use rosemary, garlic, and even juniper berries. Don’t be shy with herbs and aromatics—they’re what transform a rustic stew into something unforgettable.Pair with the Right Sides
Rabbit cacciatore shines when paired with simple sides. Try it with fresh pasta, creamy polenta, or roasted root vegetables to soak up all that rich sauce. A loaf of crusty bread never hurts, either.
How to Make Dutch Oven Rabbit Cacciatore
One rabbit will comfortably feed four people. Because rabbit comes in smaller pieces, you’ll want to sear in batches — usually three works best.
Step 1 – Preheat & Oil
Heat your Dutch oven over medium-high. If the oil begins to smoke, reduce the heat slightly. Add about 1 tablespoon of oil per batch, enough to lightly coat the bottom.
Step 2 – Season & Flour the Rabbit
Salt the rabbit pieces, then dredge them in flour. Shake off any excess in a separate bowl. This creates that golden crust that locks in flavor.
Step 3 – Sear for Color
Sear the rabbit for about 5 minutes per side until golden brown. The first batch might take up to 7 minutes — color is king, not the clock. Remove and repeat until all the rabbit is browned.
Step 4 – Build the Base
On the final batch, lower the heat to medium, add another tablespoon of oil, then toss in the onions. Sauté for 10 minutes until soft and translucent.
Step 5 – Deglaze & Layer Flavor
Add stock and canned tomatoes, scraping up all those brown bits from the bottom — that’s pure flavor gold.
Step 6 – Braise
Return all rabbit pieces to the pot, making sure they’re fully submerged. Add a splash of water if needed (usually no more than 1 cup). Bring to a gentle simmer, then cover. Remember: with the lid on, the simmering temp will be lower — so reduce the heat slightly to avoid boiling.
Step 7 – Finish & Serve
Simmer for 50 minutes, then add olives if using and cook another 5 minutes. Turn off the heat. You should now have fall-off-the-bone rabbit nestled in a rustic tomato sauce “gravy.”
Serve hot over creamy polenta or buttery mashed potatoes, with plenty of bread to mop up the sauce.
The Best Dutch Oven Rabbit Cacciatore Ever
Equipment
Ingredients
- 900 grams rabbit pieces 1 whole rabbit about 2lb - cut into pieces
- 2 tbsp flour seasoned with salt and pepper
- 3 tbsp olive oil
- 2 onions chopped
- 3 garlic cloves chopped
- 250 ml white wine
- 1 can whole tomatoes 400g/14oz Any canned tomatoes will work
- 500 ml chicken stock
- 20 green olives give or take (optional)
- 1 tbsp sugar
Instructions
- Coat the rabbit pieces with flour. In a large, shallow pan, heat 1 tbsp of olive oil over medium-high heat. Fry the rabbit in 3 batches, adding 1 tbsp of oil for each batch, until golden on all sides. Transfer the rabbit to a plate and keep it warm.
- In the same pan, heat the rest of the oil and sauté the onions and garlic for 15 minutes on low heat until they are soft.
- Add the rabbit back to the pan and pour the wine over it. Increase the heat and let the wine simmer until it is reduced by half, then add the cherry tomatoes. Make sure the rabbit is fully submerged, or add some water if needed.
- Put a lid on the pan and let it cook gently for 50 minutes until the rabbit meat is soft and tender. The cooking time may vary, but if the meat is still tough, just keep cooking it and add more water if necessary. The meat will eventually fall off the bone when it is done.
- Add the olives to the cooked meat, put the lid on and let it simmer for another 5 to 10 minutes. Adjust the taste with sugar, salt and pepper, and sprinkle the rest of the parsley on top. Enjoy it with polenta, mashed potatoes or a flat pasta with butter, such as tagliatelle.
- Be careful to not over salt the stew, if you are using the olives, because they will add more salt.
Nutrition
The Best Dutch Oven Rabbit Cacciatore Ever Pairs well with:
