Chef's Recipes

Coniglio al forno (roast rabbit)

Australian Gourmet Traveller recipe for Coniglio al forno (roast rabbit)

  • Serves 6
  • 20 mins preparation
  • 1 hr cooking plus marinating
Coniglio al forno (roast rabbit)
Coniglio al forno (roast rabbit)

"Hunting is a great part of the traditions of Italy, and rabbit was always on our family table. When you're choosing your farmed rabbit, look for a good size, anything over a kilo, with a good amount of fat behind the shoulders. You can include the liver and the kidneys for a richer dish." You'll need to begin this recipe a day ahead.


  • 1 rabbit, jointed
  • 160 ml dry white wine
  • 80 ml white wine vinegar (1/3 cup)
  • 1 fresh bay leaf
  • 4 juniper berries and 1 clove, finely ground in a mortar and pestle
  • 120 ml olive oil
  • 2 garlic cloves, crushed
  • 2 onions, sliced
  • 2 celery stalks, thinly sliced
  • 250 ml chicken stock (1 cup)
  • ¼ cup coarsely chopped flat-leaf parsley


  • 1
    Combine rabbit in a bowl with wine, vinegar, bay leaf, ground juniper and clove, half the olive oil and half the garlic, cover with plastic wrap and refrigerate overnight to marinate. Drain marinade from rabbit (reserve marinade) and place rabbit in a roasting pan.
  • 2
    Preheat oven to 200C. Heat remaining olive oil in a frying pan over medium heat, add onion, celery and remaining garlic and stir occasionally until translucent (7-8 minutes). Add to rabbit, deglaze frying pan with marinade over high heat (2 minutes), add to roasting pan with chicken stock, parsley and oregano, season to taste, cover with foil and bake until tender (45 minutes-1 hour). Serve hot.


This recipe is from the May 2011 issue of Australian Gourmet Traveller.
Drink Suggestion: A montepulciano from Abruzzo or Australia: rich, ripe fruit character, earthy texture and aroma, gentle spice and chocolate Drink suggestion by Lara Marro