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Rabbit recipes - 11 recipes

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By á-25087

Rate this recipe 4.2/5 (13 Votes)
Italian Braised Rabbit 1 Picture
Details

  • 4 pounds rabbit
  • rabbit’s liver, finely chopped
  • flour
  • 1 tablespoon olive oil
  • 3 small onions, each cut into 8 pieces longitudinally
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh rosemary
  • 1 cup dry red wine
  • 1/4 cup brandy
  • 4 carrots, peeled and cut into 1-inch pieces
  • 1 shallot, sliced
  • 1 can tomatoes with juices, chopped into pieces
  • 1 tablespoon tomato paste
  • 2/3 cups olives

See this recipe

Slow cooked with carrots, onions, tomatoes, olives, fresh herbs, wine and brandy, braised rabbit makes an impressiv...

Top rated Rabbit recipes

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Also known as "Conejo a la Cazadora

  • 1 rabbit (approx. 2.5-3 lbs) OR 3 lbs Chicken
  • 4 oz. Spanish Serrano ham
  • 1/2 large yellow onion
  • 2 large garlic cloves
  • 1/2 lb. white mushrooms
  • 1 large ripe tomato
  • Spanish virgin olive oil for sautéing
  • 4 sprigs Italian parsley
  • 2 tsp dried thyme or 1 sprig fresh thyme
  • 6 oz. cognac
  • 8 oz. dry white wine
  • 8 oz. water
3.8/5 (8 Votes)

By

1. In a Dutch oven, melt the butter over medium heat and sauté the rabbit pieces until well browned, about 15 minu...

  • 2 tablespoons unsalted butter
  • 1 (2- to 2 1/2-pound rabbit), cut into serving pieces
  • 1/2 cup chopped British or Canadian bacon
  • 1 tablespoon all-purpose flour
  • 2 tablespoons mild curry paste
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups pearl onions
  • 2 cups button mushrooms
  • 1 cup chopped celery
  • 1 teaspoon salt
  • Basmatic rice (optional), for serving
4.3/5 (8 Votes)

By

Adapted recipe by Leitesculinaria Original recipe by Gianni Scappin and Vincenzo Lauria from A Tavola: Recipes and

  • 1 rabbit (about 3 1/4 pound), cut up, liver reserved
  • 1 medium onion, chopped
  • 2 carrots, cut into medium dice
  • 2 celery stalks, cut into medium dice
  • 2 garlic cloves, peeled and smashed
  • 1 fresh bay leaf, torn into pieces
  • 1/4 cinnamon stick
  • 2 cloves
  • 1 bottle full-bodied dry red wine
  • 1 cup all-purpose flour
  • 3 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper, as needed
4.2/5 (5 Votes)

By

Per Serving: Serving size: about 3/4 cup, 290 calories (140 from fat), 16g total fat, 4

  • 2 tablespoons extra-virgin olive oil
  • 1 (3-pound) rabbit, cut into 6 pieces
  • 1/2 teaspoon fine sea salt
  • 1 (28-ounce) can no-salt added crushed tomatoes
  • 2 1/2 cups reduced-sodium chicken broth
  • 1/2 cup sliced pitted black olives
  • 4 cloves garlic, finely chopped
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon crushed red chile flakes
  • 1/4 pound spicy soppressata or other cured Italian sausage, thinly sliced
  • 1/4 cup chopped fresh basil or flat-leaf parsley
4.5/5 (6 Votes)

By

1.Heat your saucepan, and fry the garlic in olive oil for a few moments

  • oil for frying
  • 4 cloves garlic, finely chopped
  • 1/2 tsp chilli powder
  • a handful of whole Greek or Mediterranean olives, chopped (optional)
  • 1 small chilli, finely chopped
  • 2 Tbsp tomato paste
  • 1/2 tsp dried oregano
  • 1 14oz tin chopped tomatoes
  • 1 tsp vegan butter
  • 1 tsp agave
  • salt to taste
  • extra olive oil for drizzling
  • extra olive or two, for garnishing (optional)
  • fresh parsley, or basil, for garnishing
4.6/5 (7 Votes)

By

Per Serving:450 calories (230 from fat), 26g total fat, 6g saturated fat, 130mg cholesterol, 400mg sodium, 5g carbo...

  • 1/2 cup extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 4 cloves garlic, minced
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons honey
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 (3-pound) rabbit, cut into 6 or 8 pieces
  • 1 bunch curly purple kale, tough stems and ribs removed
3.9/5 (72 Votes)

By

The Local Palate, December/January 2014, page 88

  • 4 rabbit quarters (leg-shoulder)
  • Salt and pepper
  • 1/2 cup small-diced carrots
  • 1/2 cup small-diced celery
  • 1 cup leeks, white part only, cut in half moons, washed
  • 2 cups white wine
  • 1/4 cup currants
  • 2 cups chicken stock
  • 1/2 cup duck fat (melted butter may be substituted), reserving
  • a couple of tablespoons for covering the finished rillette
  • 8 sprigs thyme
4.5/5 (4 Votes)

By

Now, let's get the name thing out of the way at the start

  • 1 tsp English mustard powder
  • 3 tbsp stout
  • 30 gm (1 Oz) butter
  • Worcestershire sauce, to taste
  • 175 gm (5.25 Oz) lancashire (Mild Cheddar) cheese, grated
  • 2 egg yolks
  • 2 slices bread (Firmer is better)
4/5 (8 Votes)

By

Heat the oven to 200c or 390f, prepare a baking dish and set aside

  • Sauce Ingredients:
  • 2 rabbit thighs (weighing 550g or 1.2 lbs)(Chicken can be used instead)
  • 2 tbsp olive oil
  • 2 large cloves of garlic, crushed and roughly chopped
  • 1 cup or 250 ml low-sodium chicken or vegetable broth
  • 1 tsp dried sage, crumbled
  • 3-4 german style or smooth grainy mustard
  • 1 heaping tbsp honey, or to taste
  • salt, to taste
  • ground black pepper, to taste
4.1/5 (8 Votes)

By

Cut rabbits into 8 pieces each, season with salt and pepper and dust in flour

  • 2 fresh rabbits
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup flour
  • 8 tablespoons extra-virgin olive oil
  • 2 large Spanish onions cut into eighths
  • 12 garlic cloves whole
  • 2 quince peeled, and cut into eighths
  • 2 ounces membrillo (quince paste) cut 1/2" dice
  • 1 cup chopped fresh tomatoes
  • 3 cups red wine from Rioja (Tempranicco is varietal)
  • 1/4 cup finely-chopped Italian parsley
4.3/5 (4 Votes)

By

1. In a crock-pot, place potatoes, carrots and onion

  • 2 -2 1/2 lbs dressed rabbit or 2 -2 1/2 lbs broiler-fryer chickens, cut up
  • 2 tablespoons olive oil
  • 3 medium potatoes, peeled and halved
  • 3 -4 carrots, peeled and bias-cut in 1 inch pieces
  • 1 onion, thinly sliced
  • 1 cup beer
  • 1/4 cup chili sauce
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 1/3 cup cold water
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt paprika (to garnish) (optional) parsley (to garnish) (optional) k
0/5 (0 Votes)

By

Place white beans, carrot, onion, celery and garlic in a large oven-safe pot or Dutch oven

  • 1 pound white beans soaked overnight
  • 2 cups carrots diced
  • 1 large onion diced
  • 4 celery ribs diced
  • 3 garlic cloves minced
  • Chicken broth as needed
  • 2 young rabbits cut into pieces
  • 1 pound bacon
  • 1 cup tomato puree
  • Salt to taste
  • Freshly-ground black pepper to taste
0/5 (0 Votes)

By

Preheat the oven to 400 degrees

  • 2 rabbits - (abt 2 lbs ea) each cut 6 pieces
  • 1 tablespoon olive oil
  • 3 ounces Canadian bacon minced
  • 3 large shallots minced
  • 2 tablespoons crushed dried rosemary
  • 1 cup fat-free no-salt-added canned
  • chicken broth
  • 1/4 cup dry white wine
  • Seeds of 1 pomegranate
  • Rosemary sprigs for garnish (optional)
0/5 (0 Votes)

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