Category: Rabbit Recipes

27 Delicious Rabbit Recipes You Need to Try

Rabbit meat is a versatile and lean source of protein that can be prepared in a multitude of ways. From comforting stews to elegant roasts, these recipes will inspire you to make the most of this unique ingredient. Below, we present 27 mouthwatering rabbit recipes, each accompanied by a brief description and a link to the full recipe.

1. Classic Rabbit Stew

rabbit stew

Image Source: The Spruce Eats

This hearty rabbit stew is perfect for a cold day. Tender pieces of rabbit are slow-cooked with vegetables and herbs, creating a rich and comforting meal. The deep, rich flavors meld together beautifully, offering a warm and satisfying dish that’s perfect for cozy nights in.

2. Rabbit Ragu

Rabbit Ragu

Image Source: Hank Shaw

A twist on the traditional Italian ragu, this dish uses rabbit meat for a lighter, more delicate flavor. Serve it over your favorite pasta for a delightful dinner. The sauce, slow-cooked to perfection, clings to the pasta, providing a savory and mouthwatering experience.

3. Honey-Mustard Rabbit

Honey Mustard Rabbit

Image Source: Hostile Hare

This recipe features rabbit marinated in a sweet and tangy honey-mustard sauce, then roasted to perfection. It’s an easy and flavorful way to enjoy rabbit. The combination of honey and mustard creates a beautiful glaze that enhances the natural flavors of the meat.

4. Rabbit Cacciatore

Rabbit Cacciatore

Image Source: Elise Bauer

Inspired by the classic Italian hunter’s stew, rabbit cacciatore is a savory dish with tomatoes, bell peppers, and aromatic herbs. The slow-cooked rabbit becomes tender and flavorful, soaking up the rich and hearty sauce.

5. Rabbit and Dumplings

Rabbit and dumplings

Image Source: Peterson Hunting

A comfort food classic, rabbit and dumplings features tender rabbit meat in a creamy broth, topped with fluffy dumplings. This dish is the epitome of home-cooked comfort, providing a warm and satisfying meal.

6. Grilled Rabbit Skewers

Grilled Rabbit Skewers

Image Source: Cybill Mcworthy

Perfect for a summer barbecue, these grilled rabbit skewers are marinated in a blend of herbs and spices, then grilled to juicy perfection. The smokiness from the grill adds an extra layer of flavor that complements the tender rabbit meat.

7. Rabbit Pie

Image Source: Good Housekeeping

This traditional rabbit pie is made with a flaky pastry crust and a savory filling of rabbit, vegetables, and rich gravy. The golden, crispy crust pairs wonderfully with the flavorful, hearty filling.

8. Rabbit Fricassee

Image Source: The Frugal Flexitarian

A classic French dish, rabbit fricassee is cooked in a creamy white wine sauce with mushrooms and shallots. This elegant dish is perfect for special occasions, offering a refined and delicious meal.

9. Rabbit Curry

Rabbit Curry

Image Source: Holly A. Heyser

This flavorful rabbit curry is made with a blend of spices, coconut milk, and tender pieces of rabbit. The aromatic spices and creamy coconut milk create a dish that’s bursting with flavor.

10. Braised Rabbit

Braised Rabbit

Image Source: D’artagnan

Slow-braised rabbit in a rich and aromatic broth, perfect for a comforting meal. The slow cooking process ensures the meat is incredibly tender and infused with deep, savory flavors.

11. Rabbit Terrine

Rabbit Terrine

Image Source: Mosswoodland

A refined rabbit terrine, perfect for a sophisticated appetizer or a light lunch. The terrine’s smooth texture and delicate flavor make it a standout dish.

12. Rabbit Tacos

Image Source: The Rustic Elk

Add a twist to your taco night with these delicious rabbit tacos, topped with fresh salsa and avocado. The tender rabbit meat pairs perfectly with the vibrant, fresh toppings.

13. Rabbit Stroganoff

Image Source: Living Legendary

A creamy and delicious rabbit stroganoff that’s perfect for a cozy dinner. The rich sauce, made with sour cream and mushrooms, enhances the flavor of the rabbit.

14. Rabbit Pâté

Rabbit Pâté

Image Source: Honest Cooking

This rich and flavorful rabbit pâté makes an elegant appetizer. Spread it on toast or crackers for a luxurious start to any meal.

15. Rabbit Sausages

Rabbit Sausages

Image Source: House of Smoke

Homemade rabbit sausages with a blend of herbs and spices, great for grilling or pan-frying. These sausages are juicy and packed with flavor, making them a versatile dish.

16. Rabbit Pot Pie

Rabbit Pot Pie

Image Source: Eat The Love

A comforting rabbit pot pie filled with tender meat and vegetables in a creamy sauce. The flaky pastry crust adds the perfect finishing touch to this hearty dish.

17. Rabbit Casserole

Rabbit Casserole

Image Source: Recipes.net

A hearty rabbit casserole that’s perfect for a family dinner. This one-dish meal is filled with tender rabbit meat, vegetables, and a savory sauce.

18. Rabbit Tagine

Image Source: Krumpli

A fragrant Moroccan-inspired rabbit tagine with spices, dried fruits, and nuts. The combination of sweet and savory flavors creates a unique and delicious dish.

19. Rabbit Risotto

Image Source: The Old Woman and the Sea

A creamy rabbit risotto with tender pieces of rabbit and a rich, flavorful broth. This dish is the epitome of comfort food, perfect for a cozy night in.

20. Rabbit Paella

Rabbit Paella

Image Source: World Spice Merchants

A Spanish-inspired rabbit paella with saffron rice and a mix of vegetables and spices. This vibrant dish is perfect for entertaining, bringing a taste of Spain to your table.

21. Rabbit Goulash

Image Source: Beans & Sardines

A Hungarian-style rabbit goulash with paprika and a rich, hearty sauce. The tender rabbit meat absorbs the deep, smoky flavors of the paprika.

22. Rabbit Bolognese

Rabbit Bolognese

Image Source: Jamie Oliver

A lighter take on the classic Bolognese sauce, using rabbit meat instead of beef. This sauce is perfect for serving over pasta or polenta.

23. Rabbit Meatballs

Image Source: Marx Food Recipes

Tender and flavorful rabbit meatballs, perfect for serving with pasta or as an appetizer. The meatballs are juicy and packed with herbs and spices.

24. Rabbit Schnitzel

Rabbit Schnitzel

Image Source: The Meat Eater

A crispy and delicious rabbit schnitzel, great for a quick and satisfying meal. The breaded and fried rabbit is crunchy on the outside and tender on the inside.

25. Rabbit Korma

Image Source: Urban Rajah

A rich and creamy rabbit korma with a blend of spices and yogurt. This dish is aromatic and full of flavor, perfect for a special dinner.

26. Rabbit Salad

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Rabbit Salad

Image Source: Great Chefs

A light and refreshing rabbit salad with mixed greens and a tangy vinaigrette. This dish is perfect for a light lunch or as a starter.

27. Rabbit Jambalaya

Image Source: Hungry Ghost Food & Travel

A Cajun-inspired rabbit jambalaya with rice, vegetables, and plenty of spices. This dish is hearty, flavorful, and perfect for feeding a crowd.

Rabbit Meat Buyer List

Belgian Rabbit Stew Recipe

Belgian Rabbit Stew 'Bruine Leffe' with Carrot Mashed Potatoes

Belgian Rabbit Stew ‘Bruine Leffe’ with Carrot Mashed Potatoes is a traditional Belgian dish featuring tender rabbit cooked in a rich, dark beer sauce, typically made with Leffe Bruin, a popular Belgian beer. The stew is usually flavored with a variety of aromatic vegetables and herbs, and it is often accompanied by carrot mashed potatoes, adding a sweet and earthy complement to the savory stew.

Table of Contents

Ingredients:

For the Belgian Rabbit Stew ‘Bruine Leffe’:

  • 1 whole rabbit, cut into pieces
  • 2 onions, finely chopped
  • 2 cloves of garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 bottle of Leffe Bruin beer (or any dark Belgian beer)
  • 2 cups of beef or chicken stock
  • 2 tablespoons of flour
  • 2 tablespoons of butter
  • 2 tablespoons of vegetable oil
  • 2 bay leaves
  • 2 sprigs of thyme
  • Salt and pepper to taste

For the Carrot Mashed Potatoes:

  • 4 large potatoes, peeled and cubed
  • 3 large carrots, peeled and sliced
  • 3 tablespoons of butter
  • 1/2 cup of milk or cream
  • Salt and pepper to taste

Instructions:

For the Belgian Rabbit Stew ‘Bruine Leffe’:

  1. Prepare the Rabbit:

    • Season the rabbit pieces with salt and pepper.
    • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
    • Brown the rabbit pieces on all sides until golden. Remove and set aside.

  2. Cook the Vegetables:

    • In the same pot, add the butter and let it melt.
    • Add the onions, garlic, carrots, and celery. Cook until the vegetables are softened and starting to caramelize.

  3. Make the Stew:

    • Sprinkle the flour over the vegetables and stir well to combine, cooking for about 2 minutes.
    • Slowly pour in the Leffe Bruin beer, stirring constantly to avoid lumps.
    • Add the beef or chicken stock, bay leaves, and thyme.
    • Return the rabbit pieces to the pot, ensuring they are submerged in the liquid.

  4. Simmer:

    • Bring the stew to a boil, then reduce the heat to low.
    • Cover and simmer for about 1.5 to 2 hours, or until the rabbit is tender and the flavors have melded together.

For the Carrot Mashed Potatoes:

  1. Cook the Vegetables:

    • In a large pot, add the potatoes and carrots. Cover with water and add a pinch of salt.
    • Bring to a boil and cook until both the potatoes and carrots are tender, about 20 minutes.

  2. Mash:

    • Drain the potatoes and carrots, then return them to the pot.
    • Add the butter and milk or cream.
    • Mash until smooth and well combined. Season with salt and pepper to taste.

How to Serve:

  1. Plate the Dish:

    • Place a generous portion of carrot mashed potatoes in the center of each plate.
    • Spoon the Belgian rabbit stew over the mashed potatoes, ensuring each plate gets a good mix of rabbit pieces and vegetables from the stew.

  2. Garnish:

    • Garnish with fresh herbs such as parsley or thyme for added color and flavor.

  3. Accompaniments:

    • Serve with a side of crusty bread to soak up the delicious stew.
    • A green salad or steamed green beans can add a fresh contrast to the rich flavors of the dish.

  4. Presentation:

    • For an elegant presentation, serve in deep, wide bowls to keep the stew warm and allow the flavors to mingle.

Enjoy this comforting and hearty Belgian dish that beautifully combines the robust flavors of rabbit and dark beer with the creamy sweetness of carrot mashed potatoes.

Herb-Crusted Sous Vide Rabbit Loin with Lemon Dijon Sauce: A Restaurant-Worthy Meal at Home

Herb-Crusted Sous Vide Rabbit Loin with Lemon Dijon Sauce: A Restaurant-Worthy Meal at Home

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Sous vide cooking might sound intimidating, but it’s a surprisingly easy technique that yields restaurant-quality results. This recipe for Herb-Crusted Sous Vide Rabbit Loin with Lemon Dijon Sauce is a perfect example. By gently cooking the rabbit loin in a precisely controlled water bath, you’re guaranteed a juicy, tender, and flavorful piece of meat. The accompanying lemon Dijon sauce adds a bright and tangy touch that complements the rabbit beautifully.

This recipe is impressive enough for a special occasion yet simple enough for a weeknight meal.

Ingredients:

  • 2 rabbit loins (bone-in or boneless), trimmed
    Rabbit Loin, Boneless
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Sauce:
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup Dijon mustard
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley

Instructions:

  1. Prep the Rabbit Loin: Pat the rabbit loin(s) dry with paper towels. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, salt, and pepper. Rub the herb mixture evenly over the rabbit loin(s).

  2. Sous Vide Cooking: Heat a water bath to your desired temperature (135°F (57°C) for medium-rare, 145°F (63°C) for medium). If you don’t have a sous vide machine, you can use a large pot with a thermometer to maintain the water temperature.

  • Place each rabbit loin in a separate vacuum bag (or a single large bag if they fit comfortably). Vacuum seal the bag(s) using a vacuum sealer, removing as much air as possible.
  • Submerge the vacuum-sealed rabbit loin(s) in the water bath and cook for 1-1.5 hours (depending on thickness and desired doneness).

  1. Make the Sauce (while the rabbit cooks): In a saucepan over medium heat, whisk together chicken broth, Dijon mustard, heavy cream, and lemon juice. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and stir in chopped parsley.

  2. Sear (Optional): While the rabbit loin rests, heat a cast iron skillet or pan over high heat. Remove the rabbit loin(s) from the vacuum bag(s) and pat dry again. Sear the rabbit in the hot pan for about 30 seconds to 1 minute per side, just to brown the crust.

  3. Serve: Slice the rabbit loin(s) and spoon the lemon Dijon sauce over the top. Enjoy with your favorite sides like roasted vegetables or mashed potatoes.

Tips:

  • If you don’t have fresh herbs, you can substitute 1 teaspoon each of dried rosemary and thyme.
  • You can adjust the amount of Dijon mustard in the sauce to your taste preference.
  • For a richer sauce, you can use full-fat heavy cream instead of low-fat.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe is a great way to experience the magic of sous vide cooking. With minimal effort, you can create a delicious and impressive meal that will surely wow your guests.

How To Make Rabbit Stew

Ingredients

 
  • 4 rabbit hind legs (or 1 whole rabbit)
  • 2 tablespoons olive oil, divided use
  • 3 tablespoons butter, divided use
  • 2 tablespoons all purpose flour
  • 2 large onions, roughly chopped
  • 3 garlic cloves, minced
  • 3 cups vegetable broth
  • 1/2 cup red wine
  • 8-oz can tomato sauce
  • 3 small potatoes, peeled and roughly chopped
  • 2 carrots, peeled and chopped (or 4–6 small carrots peeled and added whole)
  • 1/2 teaspoon dry sage
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

If using a whole rabbit: divide the rabbit into 5-6 smaller pieces. I usually cut off the legs, then remove the rib cage and divide the saddle. A sharp butchers knife works best for this. See the video in my post for a visual.

Heat 1 tablespoon of olive oil in a skillet over medium heat and fry the rabbit pieces on both sides, just until golden.  Remove from the skillet and set aside.

In a soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent. Add the garlic and cook about 30 seconds, stirring constantly.

Add 2 tablespoons of butter. When it has melted add the flour and stir it in with the onions and garlic, cooking about a minute. 

Add the vegetable broth, tomato sauce, red wine, potatoes, carrots, herbs, salt and pepper. Mix well.

Add the rabbit pieces and nestle them at the bottom of the pot.

Bring to a boil, then cover and reduce to a simmer. Cook on low or medium-low heat for 1 hour 30 minutes. The temperature will vary according to your stove, you want the heat just high enough to keep the stew at a steady simmer.

Stir the stew a couple times during the cooking time. If the liquid reduces too rapidly, add vegetable broth 1/2 a cup at a time. You want the rabbit to be just covered by the liquid.

Remove the cover and add the last tablespoon of butter, stirring until it has melted. Simmer an additional 30 minutes until the liquid has reduced and has a thicker, more stew-like texture. The rabbit meat is done when it flakes off the bone when you test it with a fork.

Taste the stew and add salt/pepper as needed. Serve.