Sweet and sour rabbit

The contrast between salty capers and olives and the sweet taste of the sugar and vinegar give this dish, typical of the island’s inland areas, a very unique flavour.


  • one rabbit
  • 300 g celery (hearts only)
  • 100 g green olives
  • 1 handful of pickled capers
  • 1 onion
  • 1/3 cup red wine vinegar
  • extra virgin olive oil
  • 1 tbsp sugar
  • 1 and ½ tbsp tomato paste
  • salt and pepper
  • flour


Clean the rabbit, wash and cut into pieces. Flour the meat and in the meantime heat the oil and sauté the scallion. Brown the meat for a few minutes. Add the vinegar, sugar, salt and pepper. Then cover and allow to simmer. Dilute the tomato paste in a few spoonfuls of water. Add the diluted paste, olives and capers (previously rinsed thoroughly and squeezed) and cook for about 1 ½ hours.