Sienese-style rabbit with herbs and white wine

by Ed Halmagyi


  • 1 x 2kg white rabbit
  • salt and pepper
  • 3 Tbsp plain flour
  • 2 Tbsp extra virgin olive oil
  • 1 cup white wine
  • 2 cloves garlic, sliced finely
  • ½ bunch sage leaves
  • 2 Tbsp toasted pine nuts
  • 1 bunch marjoram leaves
  • polenta, to serve


1 Cut the rabbit into eight pieces: shoulders, saddles and two from each leg. Season with salt and pepper, then dust with flour. Heat the oil in a large saucepan and fry over a high heat until browned.
2 Add the wine, garlic and sage and place the lid on. Reduce heat to low and cook for 15 minutes. Add the pine nuts and marjoram. Serve on a bed of polenta.

PROFESSIONAL TIP: Always choose farmed rabbit over wild as it is tastier and more tender.