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Rabbit braised Ischia-style with tomatoes and herbs from the Bay of Naples. This high protein mediterranean family dish is a lean carnivore choice with delicate, herbaceous flavor.
Pat rabbit pieces dry and season with 1 teaspoon salt and black pepper on all sides. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat.
Working in batches if needed, brown the rabbit pieces on all sides for about 8 minutes, adjusting the heat so the meat sears but does not burn. Set browned pieces aside on a plate.
Reduce heat to medium, add onion and a light pinch of salt, and sauté until translucent, about 4 minutes. Add the garlic and cook for 1 minute, stirring constantly.
Add cherry tomatoes and cook until they start releasing juices, about 3 minutes, scraping up browned bits. Pour in white wine and let simmer until reduced by half, about 4-5 minutes.
Return rabbit to the pot, add rosemary, thyme, and crushed red pepper. Cover partially and braise gently on low heat for 50–60 minutes, turning pieces occasionally. Add a splash of water if the sauce gets too thick.
Uncover, adjust seasoning with remaining salt, and cook over low heat for another 10 minutes to thicken the sauce. Stir in basil just before serving for a burst of fresh aroma.
