Rabbit recipe collection

Hearty one-pot stew with rabbit, veal, or chicken simmered with pearl barley, leeks, garlic, and sage until the meat falls off the bone. No thickener needed.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

The perfect dish for seafood lovers can now be made and served in no time with your very own crockpot.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

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.

No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.

Home-canned rabbit stew: deboned rabbit meat with potatoes, carrots, celery, onions and peas, preserved in jars for a hearty pantry stew anytime. Old-school homesteader cooking.

Favorite hasenpfeffer marinates rabbit for three days in red wine, vinegar, and pickling spice, then braises slow with onions and finishes the gravy with sour cream. Old-world German classic.

French rabbit stew braises disjointed rabbit in butter with white wine, beef stock, bacon, small white onions, mushrooms, and garlic. A rustic country braise with a built-in flour-thickened sauce.

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.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

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.