P
Italian · Marche
Coniglio alla Cacciatora Marchigiana
Hunter-style rabbit braise from Marche, built on a base of onion, garlic, rosemary, and white wine with the addition of local olives and capers — a sour-saline element that distinguishes the Marchigiana version from other regional cacciatore preparations. The rabbit is jointed, seasoned, and browned in olive oil, then braised with white wine, stock, and olives for 45–60 minutes until falling from the bone. The sauce reduces to a thick, glossy coating. Vinegar is added at the end to sharpen the finish — a detail specific to Marche that cuts through the rabbit's slight gaminess.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
1 (about 1.4 kg)
rabbit
jointed into 8 pieces
Not yet stocked in British Columbia
60 ml
extra-virgin olive oil
Your own market
1 medium
onion
finely chopped
Your own market
3 cloves
garlic
lightly crushed
Your own market
2 sprigs
fresh rosemary
Your own market
200 ml
dry white wine
Verdicchio preferred
Not yet stocked in British Columbia
200 ml
water
Your own market
80 g
Ascolane or Marchigiana olives
pitted
Not yet stocked in British Columbia
30 g
capers
salt-packed, rinsed thoroughly
Not yet stocked in British Columbia
1 tsp
dried oregano
Not yet stocked in British Columbia
15 ml
white wine vinegar
added off heat at the end
Your own market
to taste
salt and black pepper
Your own market
II
The Method
1
If time permits, place the jointed rabbit in a bowl with the white wine and crushed garlic and leave to marinate overnight in the refrigerator. Drain and pat the pieces thoroughly dry before proceeding. Season all surfaces with salt and black pepper.
2
Heat the olive oil in a wide, heavy braising vessel over medium-high heat. Working in batches, brown the rabbit pieces on all sides — do not crowd the pan. The target is an even, deep gold: this is where the dish lives or dies, as the caramelised surface is the entire flavour foundation of the braise. Lean rabbit meat passes quickly from golden to dry and dark; pull each piece at the first sign of a rich amber crust. Remove to a plate.
3
Reduce the heat to medium. Add the onion to the same pan and cook in the remaining oil until softened and translucent. Add the garlic and rosemary sprigs and cook for a further minute until fragrant — the rosemary should bloom immediately in the hot fat.
4
Return the rabbit pieces to the pan. Pour in the white wine and allow it to bubble, scraping up any caramelised residue from the base. Add the water. The liquid should come no more than halfway up the rabbit. Bring to a gentle simmer, cover, and braise for 25–40 minutes. The meat should yield slightly at the thicker joints but not yet fall free.
5
Add the olives, rinsed capers, and dried oregano. Continue to braise uncovered for the final 20 minutes. The sauce will reduce to a thick, glossy coating that clings to the rabbit pieces; the olives should be tender but still hold their shape and retain a faint bitterness. The meat at the bone should pull away without resistance.
6
Remove the pan from the heat. Add the white wine vinegar and stir once to incorporate. The sharp, clean edge will lift immediately on the nose without registering as overtly acidic. Taste and adjust salt. Rest, covered loosely, for 10 minutes before serving — the connective tissue released from the joints redistributes through the sauce during this interval.
III
Quality Hierarchy
01
Reserve — Wild rabbit from inland Marche, jointed to order; Ascolane tenere olives sourced whole and pitted by hand; estate-bottled single-vineyard Verdicchio dei Castelli di Jesi; salt-packed capers from Pantelleria, rinsed and hand-sorted.
02
Estate — Free-range farmed rabbit from a named producer; good-quality Marchigiana or Taggiasca olives in brine, drained; a reliable Verdicchio DOC; salt-packed capers, thoroughly rinsed.
03
Market — Standard farmed rabbit portions from a butcher; pitted green olives of reasonable brine quality; any dry Italian white wine of sufficient acidity; brine-packed capers, drained and briefly soaked.
04
House — Supermarket jointed rabbit; green olives from a jar; an inexpensive dry white wine; brine-packed capers used directly — the dish remains coherent but the olive texture and sauce depth will be reduced.
IV
Sensory Tests
◇Sight. The rabbit surface is an even deep gold after browning — no pale patches, no dark or scorched areas.
◇Touch. After the covered braise, the meat yields at the thicker joints under gentle pressure but does not yet fall from the bone.
◇Sight. After the uncovered final 20 minutes, the sauce coats a spoon thickly and leaves a clean line when a finger is drawn across it; the olives hold their shape.
◇Touch. The finished rabbit pulls cleanly from the bone without force, indicating that connective tissue has fully dissolved into the sauce.
◇Smell. On adding the vinegar off heat, a clean, sharp lift rises immediately — present but not piercing, confirming the right quantity has been used.
◇Where it lives or dies. The dish lives or dies in the browning: lean rabbit must reach an even deep gold in a dry, uncrowded pan — anything less leaves the braise without its flavour foundation, anything more dries the meat before the braising liquid can restore it.
Pillar V
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VI
What to Pour
The pairing
Wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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