Rabbit stew

Other traditional regional preparations of the dish exist, such as coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France.

Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany.

[1] Additional ingredients can include potato, carrot, onion, celery, garlic, wine and various herbs and spices.

[12][13] Coniglio all'ischitana is a traditional rabbit stew dish on the island of Ischia, which located off of the coast of Naples, Italy.

[14] Ingredients in Coniglio all'ischitana include rabbit, tomato, white wine, garlic, chili pepper and herbs such as rosemary, thyme, marjoram and basil.

[32][better source needed] A stewed hare dish is included in The Forme of Cury, a book of English recipes published in the 14th century.

[34] Hare stew is included in volume 2 of Le Ménagier de Paris, which was first published in print form by Baron Jérôme Pichon in 1846.

[40] Rabbit stew has been described as a "kind of national dish in Crete", Greece,[4] and is also prepared on the Greek island of Icaria, where hares and partridges comprise the primary game meats available.

[41] Circa the early 1900s in eastern France and western Germany, hare stew was commercially prepared and canned by various packers.