Coniglio alla Ligure

Name: Coniglio alla Ligure
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1400 g Rabbit, cut into serving pieces; 120 g Taggiasca olive, pitted; 30 g Pine nut; 250 ml White wine; 2 sprig Rosemary; 4 sprig Thyme; 8 g Salt; 2 g Black pepper, freshly ground; 250 ml Water; 45 g Olive oil; 2 clove Garlic, lightly crushed

Coniglio alla Ligure · ready in 1 h 25 min · 4 servings · 695 kcal per serving · medium · 11 ingredients

A coastal Ligurian braise where lean rabbit turns tender in white wine with briny Taggiasca olives, pine nuts, rosemary, and thyme.

Prep: 15 min
Cook: 1 h 10 min
Total: 1 h 25 min
Serves: 4
kcal: 695
Difficulty: medium

Italian Main dishes Gluten-free Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1400 gRabbit, cut into serving pieces
120 gTaggiasca olive, pitted
30 gPine nut
250 mlWhite wine
2 sprigRosemary
4 sprigThyme
8 gSalt
2 gBlack pepper, freshly ground
250 mlWater
45 gOlive oil
2 cloveGarlic, lightly crushed

Equipment

stovetop, measuring jug, cutting board, knife, paper towel, heavy pot, lid, tongs, wooden spoon, serving platter, serving spoon

Instructions

Mise En Place
Gather rabbit, olives, pine nuts, wine, herbs, garlic, oil, salt, pepper, and water; set out a heavy pot, board, knife, tongs, and spoon. · 10 min
What to look for: All ingredients are measured and tools are within reach.
Season Rabbit
Pat rabbit pieces dry, then season them all over with salt and black pepper while the pot heats over medium heat. · 5 min
What to look for: The rabbit surface looks dry and lightly speckled with seasoning.
Brown Rabbit
Heat olive oil in the heavy pot, add rabbit pieces in a single layer, and brown them on all sides without rushing. · 12 min
What to look for: The rabbit has golden patches and releases easily from the pot.
Add Aromatics
Add garlic, rosemary, thyme, and pine nuts to the pot, then stir until the garlic smells sweet and the nuts turn pale gold. · 3 min
What to look for: The pine nuts are lightly colored and the herbs are fragrant.
Deglaze Wine
Pour in white wine and scrape the pot with a spoon, letting the wine bubble until the sharp aroma softens. · 5 min
What to look for: Browned bits dissolve into the wine and the liquid looks glossy.
Braise Rabbit
Add water, cover the pot, and simmer gently until the rabbit is tender and the sauce is reduced. · 40 min
When it is done: Rabbit should reach at least 71°C / 160°F and pull easily from the bone.
Finish Olives
Stir in Taggiasca olives and simmer uncovered until the sauce coats the rabbit and the olives are warm. · 8 min
When it is done: Rabbit remains at least 71°C / 160°F in the thickest piece.
Serve Hot
Serve the rabbit hot with its glossy olive sauce, spooning pine nuts and herbs from the pot over each portion. · 2 min
What to look for: Each portion has rabbit, olives, sauce, herbs, and pine nuts.

Nutrition (per serving)

kcal	695
Protein	71 g
Carbohydrates	5 g
of which sugars	1 g
Fat	41 g
of which saturated	8 g
Fibre	2 g
Sodium	1252 mg

Nutri-ScoreB

Allergens

Contains: tree nuts, sulphites

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat gently in a covered pan with a splash of water until the rabbit is hot throughout.

Ingredient substitutions

Rabbit

Rabbit leg: Use the same total weight of bone in pieces.

White wine

Water: Use only if avoiding alcohol, with a lighter and less aromatic sauce.

Rosemary

Thyme: Use only if rosemary is unavailable, keeping the herb character traditional.

Thyme

Rosemary: Use less rosemary because it is more resinous than thyme.

Water

White wine: Use for a more wine forward sauce if desired.

Olive oil

Butter: Less traditional for Liguria, but allowed if olive oil is unavailable.