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Best rabbit recipes

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posted 2 years ago

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Hello Permies!

At our current location, the only "livestock" we can legally have is rabbit. I purchased a rabbit from a neighbor to make sure we enjoy the meat, but I have no idea how to cook it besides stew/soup. Anyone have any awesome rabbit recipes.?

Anne Miller

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posted 2 years ago

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I have only had rabbit cooked into a stew though I am wondering how tasty is chicken fried rabbit? I like any kind of meat that is breaded and then fried.

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Sid Deshotel

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posted 2 years ago

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It's hard to beat a good stewed rabbit dinner. Treat it just like you would a chicken.

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Olga Booker

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Rabbit is a fairly dry meat with little or no fat on it. In France we always cook it in a sauce, or in a stew.

Try civet de lapin:
https://cooking-ez.com/viandes/recipe-rabbit-civet.php
Or lapin a la moutarde:
https://www.simplyrecipes.com/recipes/rabbit_in_mustard_sauce/

You can marinate it in beer instead of wine as in the civet recipe, or use half wine, half broth for the marinade. I like to chuck in a few green olives in it but that is my preference.

The rabbit in mustard sauce is delicious but quite rich, maybe for a special occasion! Otherwise, use it in soup and stews like you would a chicken.

Whatever, I am sure you could find loads of recipes on the Internet and use your inventiveness to improvise.

Good luck and happy eating!

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Heather Staas

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Good timing, I just made this the other night.

I processed and pressure canned several jars of rabbit a few months back. I opened one that was canned with some organic garlic.

I first lightly steamed my last harvest of baby kale, and set it aside. Then I opened the rabbit and sauteed it in a bit of butter, added the baby kale back in.

Then I made a small batch of alfredo sauce; parmesan cheese, cream, salt and pepper, and added in a handful of sauteed baby jalepenos.

Poured over the top of the rabbit and kale. It was SO GOOD. I have another helping waiting for me at home for dinner tonight!

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Heather Staas

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I have also deboned fresh rabbit, cut in cubes, marinaded in an italian (oily) dressing, then made into skewers for the grill. It was tender and yummy, not dry, and cooked perfectly. I had several guests that day who were trying rabbit for the first time and it was a big hit! Even my 10 year old nephew who didn't think he could eat rabbit gave it 2 thumbs up after all! No pictures :(

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Allen Ayers

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Location: East Tennesee, Zone 7

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You could try rabbit confit! You slow-cook the rabbit in olive oil (or any other fat!) until it's tender and succulent, then broil until it's crispy on the outside. I've used this recipe in the past, although I cheated and used a crock pot instead of a dutch oven because I'm lazy. https://elevatedwild.com/elevatedwildblog/crispy-rabbit-confit-recipe

Additionally, the MeatEater website is geared towards hunters and anglers, but they have plenty of recipes that work just as well with farmed rabbit as they do with wild ones. https://www.themeateater.com/recipes?ingredients=rabbit

Gray Henon

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Pretty much still stew, but we make it with drop dumplings (biscuit mix). If I fry it, I pressure cook it first for 15 minutes or so, depending on the age of the rabbit, until it is tender, but not quite pulling off the bone, then fry. Good, but not as good as squirrel or groundhog that are dark meat with just a bit more fat.

I never got to try guinea pig when we were in Peru, but I’d be interested to know how it compares to rabbit. I’d look into it if I was restricted on what animals I could raise.

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Matthew Nistico

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I know one time-tested use for rabbit is in a pie. Substitute rabbit meat for the breast meat of chicken in your favorite chicken pot pie recipe. Note that this is a wet, saucy application, which as has already been mentioned above you really want, given rabbit's leanness and thus its tendency to dry out when cooked.

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Cris Fellows

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R Scott

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Legs make fried chicken that’s better than chicken. The back legs take twice as long to cook than the front so we always did them first.

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See Hes

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Put it for 24 -36 hrs in Buttermilk, add salt, pepper, marjoram and paprika then wrap it in bacon.

Put it for an hour or so in the oven by 165 degrees Celsius and bake it till brown.
Take the fond and thicken it with starch or flour as gravy.

The Buttermilk takes the game taste out and makes it tender and the bacon keeps it moist..

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Kim Goodwin

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One of my favorites is Rabbit in Red Wine with Prunes and Olives. There are Italian and also French versions - this one doesn't have the prunes.

Rabbit stew with olives

Rabbit is quite good. Putting prunes in the recipe seem strange to US tastebuds, but if you like Spanish bar food like tapas you may have encountered it before. Prunes add wonderful sweet-tartness.

Here is a French version with prunes: Rabbit with Prunes

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