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Rabbit recipes - 11 recipes

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By á-25087

Rate this recipe 4.2/5 (9 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

By

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
3.7/5 (3 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
4/5 (24 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 (2 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)
4.3/5 (7 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
4/5 (1 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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