• 1 rabbit, (approx 1.5kg, cut in small portions)
  • 2 onions, chopped
  • 4 garlic cloves, peeled
  • 5 large tomatoes
  • 2 tsp kunserva (tomato paste)
  • 5 potatoes,peeled and quartered
  • 3 carrots, peeled and chopped
  • 200 g peas (fresh or canned)
  • 6 bay leaves
  • Pinch mixed herbs
  • Freshly ground pepper & Salt to season
  • 500ml red wine
  • 1 tsp olive oil


Marinate the rabbit overnight in the red wine (marinade to include the garlic, garlic, salt & pepper

In a large pot, heat the olive oil, and add the rabbit until slightly brown.

Add the onions, carrots, potatoes and the tomatoes, and pour half of the marinade on the ingredients.

Bring to boil on a high flame for about 15 minutes

Add the remaining wine, peas, bay leaves, kidney and liver and simmer on low heat for about 2 hours, stir occasionally and add some more wine if the sauce begins to dry up.

Cooking variations - you can choose to make the rabbit stew to look more brown by reducing the amount of tomatoes and kunserva use, I personally prefer the rabbit stew to have very little tomato past even if it is served with spaghetti.

Spaghetti with rabbit sauce as a starter

Boil some spaghetti (leave al dente) Cover with some sauce from the rabbit stew, do not add any rabbit pieces if you are serving rabbit stew as a main course, but you can add some of the rabbit liver to the sauce serving Finely grated Parmesan cheese can be added on top.

Difficulty: Medium

Rabbit stew can be taken as a Sunday lunch. Before taking the stew you can take some spaghetti. In this way you will have a first course and then a second course as well.