What Is Rabbit and How Can I Use It?
Rabbit rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 64 recipes to cook with it.
Nutrition
Nutrition Facts
Serving Size 1 piece, cooked (yield from 1 lb raw meat, boneless) (299g)Where found
Rabbit is usually found in the butcher section or aisle of the grocery store or supermarket.
Food group
Rabbit is a member of the Lamb, Veal, and Game Products US Department of Agriculture nutritional food group.
How much does rabbit weigh?
| Amount | Weight |
|---|---|
| 1 piece, cooked (yield from 1 lb raw meat, boneless) | 299 grams |
| 3 ounce | 85 grams |
Related
Lamb, Veal, and Game Products
| In Chinese: | 兔子 | |
| British (UK) term: | ||
| en français: | lapin | |
| en español: | conejo |
Recipes using rabbit
There are 64 recipes that contain this ingredient.
Rabbit with Tarragon Sauce
Great recipe, simple and delicious.. I got rabbit shoulders only and next time I would buy a whole rabbit..It was unforgettable dinner.. Thanks..
Coniglio Alla Molisana - Stewed Rabbit with Sausages
Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.
Rabbit Almondine
Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.
Hasen Pfefer
Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.
Rabbit Hoggan
Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.
Rabbit Cake
Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.
Raised Rabbits with Prunes
Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.
Sauteed Rabbit Loin with Braised Fennel & Balsamic Vinegar
Italian rabbit loin brined, seared, then simmered with braised fennel, balsamic, and white wine. Finished with a bright herb salsa verde for restaurant-level plating at home.
Rabbit with Sweet Sausages
Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.
Jugged Hare
Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.
Empanadillas Filled with Rabbit & Olives
Spanish empanadillas stuffed with wine-braised rabbit, fennel and olives, folded into a thyme-scented dough and baked golden. Savory little hand pies for tapas or a Mediterranean spread.
Poule D'Eau Jambalaya
Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.
Olive-Stuffed Rabbit Meat
Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.
Lagos/Kounelli Fournou
Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.
Rabbit Fried No. 2
Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.
Rabbit Pie
Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.
Wild Rabbit Gumbo with Oysters
Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.
Irish Style Stuffed Rabbit
Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.
Rabbit with Tomatoes & Herbs
Rabbit with tomatoes and herbs: bacon-wrapped pieces rubbed with thyme and garlic, browned then simmered in a fresh tomato sauce. A rustic European-style dinner ready in 50 minutes.
Hasen Pfeffer
Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.
Rabbit in Cream
Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.
Rabbit in White Wine
Rabbit braised in white wine with onion, carrot, celery, thyme, and marjoram, finished with sour cream. Cooked entirely in the microwave and served over buttered noodles.
Stewed Rabbit
Slow-cooker rabbit stew braised low and slow with tomatoes, onion, rosemary, and dry white wine. Italian-style stewed rabbit that turns rich and fork-tender after 8 hours unattended.
Stuffed Rabbit
Whole stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. A classic British-style country dish.
Rabbit with Apricots in Cabernet Sauce
Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.
