53 rabbit recipes

Great recipe, simple and delicious.. I got rabbit shoulders only and next time I would buy a whole rabbit..It was unforgettable dinner.. Thanks..

Pan-seared rabbit braised with crispy bacon, mushrooms, and onions in rich beef stock, then finished with a velvety sour cream sauce. Rustic game cooking at its finest.

Rabbit jambalaya with the Cajun holy trinity of onion, celery, and bell pepper, bay, garlic, white and red pepper. Slow-browned for that smoky-brown jambalaya color.

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 curry: butter-baked rabbit deboned and folded into a creamy curry sauce with apple, sour cream, and orange zest. A classic English-style mild curry served over rice.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

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

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.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

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.

Classic Welsh Rabbit with sharp cheddar, white wine, and dry mustard spooned over crisp toast. This rich, velvety cheese sauce comes together in just 30 minutes.

German rabbit hasenpfeffer braised after a two-day vinegar marinade with pickling spices and onion. A traditional sour, tender stew with rich pan gravy made from the marinade.

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.

Fried rabbit in breadcrumbs: a double-dredged, crisp-coated classic that treats rabbit like fried chicken. Milk-flour wash, then egg, then breadcrumbs. Serves with sautéed potatoes and greens.