"Rabbit in the style of the huntsman." Rabbit stewed, usually with tomatoes, onions and white wine, sometimes with the addition of mushrooms.

Rabbit stewed with potatoes.

A rabbit stuffed with minced (US: ground) ham flavoured with herbs and then roasted.

"Rabbit in the style of Liguria." Rabbit braised in red wine with thyme and Taggiasca olives.

"Rabbit in the style of Livorno." Rabbit stewed in tomato sauce with garlic and anchovies.

"Rabbit in the style of Ischia." Rabbit stewed in white wine with tomatoes, chillis and herbs.

"Rabbit in the style of Ancona." A dish from the Marche of rabbit with a stuffing of mushrooms, breadcrumbs, fennel and garlic, flavoured with herbs and lemon.

Rabbit stewed with vegetables and peppers in white wine with herbs.

"Rabbit in Portuguese style." A rabbit stew with vegetables.

"Rabbit in the style of Ischia" in the Bay of Naples. Rabbit stewed in white wine with chillis and tomatoes and traditionally served with game chips.