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Discover new ways to make a rabbit - 78 recipes

Surprise your family with a delicious and nutritious meal made with rabbit! These rabbits are cooked to be tender and flavorful when made with the right sauces or sides for you.

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Suggestions: Veal, Duck, Venison, Cornish Hens, Goose

Top Recipe

By á-25087

Rate this recipe 4.3/5 (8 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
4.5/5 (2 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

cheese

  • 2 Tbsp. butter
  • 1 pound grated cheddar cheese
  • 1/2 tsp. powdered mustard
  • dash of cayenne pepper
  • 1/2 tsp. salt
  • 1 tsp. worcheschire sauce
  • 1/2 cup beer at room temperature
  • 2 eggs slightly beaten
  • 4-6 slices of cooked, crisp bacon
5/5 (1 Votes)

By

Colorful Trix™ cereal meets luscious liqueurs and vanilla vodka in this adults-only ice cream treat

  • 3 cups vanilla ice cream
  • 2 tablespoons crème de cacao liqueur
  • 2 tablespoons crème de noyaux liqueur
  • 1 tablespoon vanilla vodka
  • 1/2 cup Trix™ cereal, plus more for garnish if desired
5/5 (1 Votes)

By

Gerard Depardieu My Cookbook

  • 6 shallots
  • 4 garlic cloves pink
  • 4 rosemary sprigs
  • 50 g butter
  • rabbit,cut into pieces(make loin like lamb rack)
  • 1 glass of dry white wine
  • 1 glass of water
  • salt,pepper
5/5 (1 Votes)

By

Season rabbit pieces and dust lightly with flour

  • 2 young rabbits each cut 6 to 8
  • pieces
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 medium onion finely diced
  • 3 cups dry red wine
  • 1 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1/2 teaspoon salt
  • 2 firm slightly not-quite-ripe pears skin removed, cored and halved
  • 3 tablespoons chilled butter
5/5 (1 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
4.7/5 (6 Votes)

By

Nutritional Info: Per Serving:390 calories (170 from fat), 19g total fat, 4

  • 1 (3-pound) rabbit, cut into 8 pieces
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound mixed mushrooms, halved or quartered if large
  • 1 onion, thinly sliced
  • 3/4 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 1/4 teaspoon caraway seeds, toasted
  • 3 bay leaves
  • 1/4 cup chopped fresh dill or flat-leaf parsley
4.5/5 (6 Votes)

By

Recipe courtesy Scott Conant Show: The Best Thing I Ever Made Episode: Family Recipes

  • Biscuits:
  • 1/2 pound plus 1 ounce cold small-cubed butter
  • 4 ounces sugar
  • 1/8 cup plus 1/2 teaspoon baking powder
  • 1/2 tablespoon salt
  • 1 1/2 pounds plus 1 1/2 ounces all-purpose flour
  • 1/2 cup fresh tarragon leaves, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/8 cup buttermilk
  • 3 eggs
  • Rabbit/Chicken:
  • 2 whole rabbits (2 1/2 to 3 pounds each) or sub chicken thighs
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 shallots, cut into medium dice
  • 10 baby carrots, halved
  • 2 large sprigs rosemary
  • 1/2 head spring garlic (can sub scallions)
  • Crushed red pepper
  • 1 1/2 quarts chicken stock, hot
  • 1 cup white wine
  • 8 morels (or other seasonal mushrooms), quartered
  • 1/2 cups fresh peas
  • 2 sprigs fresh tarragon, leaves chopped
4.5/5 (6 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

The origin of this dish is generally understood to be Welsh

  • 3 tablespoons butter
  • 12 ounces sharp cheddar cheese, shredded
  • 1/2 cup ale, at room temperature
  • 1 1/2 tablespoon grainy mustard
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 4 slices crusty dense bread
4.5/5 (2 Votes)

By

(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...

  • 2 small rabbits, skinned and cut into pieces*
  • vegetable oil, for cooking
  • , for seasoning
  • 1/4 cup bacon, chopped
  • 1 onion, sliced
  • 3 cloves garlic, chopped
  • 2 cups chicken stock, low sodium
  • 2 cups white wine
  • 1/2 cup Dijon mustard
  • 2 tablespoons unsalted butter
  • 4- 5 sprigs rosemary, fresh
4.4/5 (7 Votes)

More Rabbit recipes

Any burning questions? Our chefs answer!

Welsh Rabbit Italian Braised Rabbit