Sicilian rabbit

  • Difficulty: easy

  • Time: 1 hour

  • Servings: 4 people

  • Calories: 450 / serving

The recipe for the Sicilian rabbit is a second dish prepared using black and green olives, capers from Pantelleria and ripe tomatoes. The preparation is easy and quite fast: after having cleaned and cut the rabbit into pieces, you will have to coarsely grind the olives, and put them in a pan with oil and garlic, together with the capers, leave them to flavor for a few minutes. Then you will need to add the tomatoes, the rabbit pieces and 2 glasses of dry white wine. Cook for about half an hour and then serve lukewarm accompanying the rabbit with the delicious sauce prepared.


  • 1 rabbit
  • 2 cloves of garlic
  • 2 handfuls of pitted black and green olives
  • 1 handful of capers (preferably from Pantelleria)
  • 3 tomatoes
  • 1 chilli
  • a pinch of oregano
  • 4 tablespoons of olive oil
  • 2 glasses of white wine
  • Salt to taste
  • Pepper as needed

Sicilian rabbit


  1. Clean the rabbit and cut it into pieces.
  2. Then take a pan, add the oil and the minced garlic, add the coarsely chopped pitted olives, and cook over low heat for 10 minutes.
  3. Add the drained capers and chilli.
  4. After about 5 minutes, add the diced tomatoes, add the rabbit pieces and cover with the white wine.
  5. Add the sprinkling of oregano.
  6. Cook for about 30 minutes.
  7. Serve with a sprinkling of fresh parsley and boiled potatoes to taste.

Photo by A and J SeppySills.