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Hunter-style rabbit braised with tomatoes and herbs is a lean Italian classic. This high protein mediterranean family dish is a carnivore favorite lower in fat than red meat alternatives.
Pat rabbit pieces dry and season with salt and black pepper. Heat 2 tbsp olive oil in a large heavy pan over medium-high heat. Sear rabbit pieces until golden brown on all sides, about 3–5 minutes per side; transfer to a plate.
Reduce heat to medium. Add remaining olive oil, onions, celery, and carrots to the pan. Sauté until vegetables soften and onions turn translucent, about 5 minutes.
Stir in minced garlic, rosemary, and sage. Cook for 1 minute until fragrant, then add crushed tomatoes. Simmer gently for 2 minutes, stirring occasionally.
Return seared rabbit to the pan. Pour in white wine and bring to a gentle simmer. Cover, reduce heat to low, and braise for 45–55 minutes, turning the rabbit pieces once halfway through.
Uncover and raise heat to medium. Allow sauce to reduce for 5–10 minutes, letting excess moisture evaporate for a rich, thick consistency. Taste and adjust salt and pepper if needed. Serve warm, ensuring rabbit is tender and sauce coats the pieces.
