Zec na istarski is a traditional dish originating from Istria. The dish is made with a combination of rabbit, pancetta, onions, garlic, parsley, carrots, tomatoes, flour, oil, white wine, bay leaves, rosemary, and marjoram. The rabbit should be marinated overnight.

It is then cut into cubes, fried in oil, seasoned with salt and pepper, and taken out of the pan once browned. The pancetta, onions, garlic, and parsley are sautéed in the same pan, dusted with flour, and mixed with chopped tomatoes, bay leaves, and rosemary.

Once the mixture is bubbling, the meat is added back to the pan and simmered until everything is tender. Near the end of cooking, white wine is added to the dish and it's simmered for a few more minutes. It's recommended to serve this dish with gnocchi and a green salad on the side.