1. food and drink
2. desserts and baking

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Copyright © 2009 - 2010 by Tiffany Simpson
Contents
Introduction to Rabbit Meat ................................................................................... 6 Safe Handling of Rabbit Meat ........................................................................... 7 Safe Storage Times .................................................................................................................. 7
Safe Thawing ........................................................................................................................... 7
Safe Cooking ............................................................................................................................ 7
Safe Handling of Leftovers....................................................................................................... 8
Portioning Rabbit Meat ...................................................................................... 9
Method 1 ................................................................................................................................. 9
Method 2 ............................................................................................................................... 10
Breakfast ............................................................................................................. 13
Hearty Breakfast Casserole ............................................................................ 13
Italian Breakfast Sausage ............................................................................... 13
Rabbit Chili Hash with Peppers & Cilantro ...................................................... 14
Rabbit Scrapple ............................................................................................... 14
Appetizers ........................................................................................................... 15
Rabbit Livers Wrapped in Bacon ..................................................................... 15
Rabbit Salad Cups .......................................................................................... 15
Sesame Rabbit Poppers with Honey Sauce .................................................... 15
Rabbit Eggrolls ................................................................................................ 16
Rabbit Livers with Bacon ................................................................................. 16
Liver Canapés ................................................................................................. 16
Buffalo-Style Hopping Wings ........................................................................... 17
Rabbit and Potato Salad ................................................................................. 17
Brandied Rabbit Pâté ...................................................................................... 18
Sautéed Rabbit Salad ..................................................................................... 18
Rabbit Nuggets................................................................................................ 18
Sandwiches ........................................................................................................ 19
Rabbit Salad Loaf ............................................................................................ 19
Heavenly Rabbit Liver Spread ......................................................................... 19
Rabbit Meat Salad ........................................................................................... 20
Rabbit Meatloaf Sandwiches ........................................................................... 20
Rabbit Sandwich Spread ................................................................................. 20
Rabbit Liver Sandwich Spread ........................................................................ 20
Soups, Stews & Chilies ....................................................................................... 21
Rabbit Stock .................................................................................................... 21
Winter Rabbit Stew.......................................................................................... 21
Rabbit Stew ..................................................................................................... 22
Simply Elegant Rabbit Stew ............................................................................ 22
Oven Stewed Rabbit with Beer........................................................................ 23
Canadian Hunter Stew .................................................................................... 23
Maltese Rabbit Stew ....................................................................................... 23
Rabbit Chili ...................................................................................................... 24
Rabbit Stewed In Cider ................................................................................... 24
Rabbit Coq Au Vin ........................................................................................... 25
Rabbit Roasts, Braises & Slow Cooked Oven Meals .......................................... 26
Rabbit with Peach Sauce ................................................................................ 26
Baked Stuffed Rabbit with Carrots .................................................................. 26
Forgotten Rabbit.............................................................................................. 27
Parmesan Rabbit............................................................................................. 27
Browned and Oven Barbecued Rabbit ............................................................ 28
Easy Oven Barbequed Rabbit ......................................................................... 28
Chicken & Rabbit with Juniper Berries ............................................................ 29
Stuffed Rabbit.................................................................................................. 29
Rabbit Chasseur.............................................................................................. 30
Farmer’s Rabbit (Coniglio Contadino) ............................................................. 30
Savory Rabbit .................................................................................................. 31
Braised Rabbit in Peppery Sherry ................................................................... 31
Rabbit Fricassee ............................................................................................. 32
Rabbit & Sage Fricassee ................................................................................. 32
Rabbit with Mushrooms and Wine ................................................................... 33
Rabbit Smothered with Onions ........................................................................ 33
Braised Rabbit with Strawberry Mint Sauce .................................................... 33
Roast Stuffed Rabbit ....................................................................................... 34
Mexican Rabbit................................................................................................ 34
Rabbit à l'Orange ............................................................................................ 35
White Wine Rabbit........................................................................................... 35
Louisiana Creole Rabbit .................................................................................. 36
Baked Cajun Rabbit ........................................................................................ 36
Lemony Marinated Rabbit ............................................................................... 37
Fenek Bit-Tewn U Blilmbid (Garlic and Wine Flavored Rabbit) ....................... 37
Colonial Rabbit ................................................................................................ 38
White Wine Braised Rabbit ............................................................................. 38
Vineyard Rabbit ............................................................................................... 39
Rabbit Surprise................................................................................................ 39
Chef’s Rabbit ................................................................................................... 39
Hasenpfeffer (Braised Rabbit in Spiced Red Wine Sauce) ............................. 40
Baked Rabbit Divine Version 1 ........................................................................ 41
Baked Rabbit Divine Version 2 ........................................................................ 42
Rabbit Pasta Dishes ........................................................................................... 43
Cajun Rabbit Pasta ......................................................................................... 43
Rabbit Pasta with Tarragon Sauce .................................................................. 43
French Sautéed Rabbit with Cognac Sauce .................................................... 44
Lime Rabbit ..................................................................................................... 44
Rabbit Scallopini.............................................................................................. 45
Rabbit Cacciatore over Pasta .......................................................................... 45
Rabbit Bourguignon......................................................................................... 46
Hungarian Rabbit with Cream Sauce & Mushrooms ....................................... 46
Rabbit Sweet & Sour ....................................................................................... 47
Rabbit & Rice ...................................................................................................... 48
East Indian Curried Rabbit .............................................................................. 48
Scottish Rabbit Curry ...................................................................................... 48
Rabbit Cacciatore with Rice ............................................................................ 49
Rabbit Chop Suey ........................................................................................... 49
Oriental Rabbit Hot Pot ................................................................................... 50
Stir-Fried Rabbit .............................................................................................. 50
Rabbit Sweet and Sour ................................................................................... 51
Rabbit and Greens .......................................................................................... 51
Rabbit Sauté ................................................................................................... 52
More Rabbit Dishes on the Stove ....................................................................... 53
Sautéed Rabbit with Sour Cream and Bacon .................................................. 53
Rabbit à la Mode ............................................................................................. 53
Rabbit Dijon ..................................................................................................... 54
Rabbit Livers with Mushrooms ........................................................................ 54
Rabbit Tarragon .............................................................................................. 55
Casseroles & Meat Pies...................................................................................... 56
Rabbit, Rice & Tomato Casserole ................................................................... 56
Grippers Rabbit Pie ......................................................................................... 56
Rabbit Stewed in White Wine Sauce ............................................................... 57
Casserole of Rabbit in Red Wine .................................................................... 58
Rabbit Stuffing Casserole ................................................................................ 58
Rabbit Pot Pie ................................................................................................. 59
Chicken and Rabbit Casserole ........................................................................ 60
Rabbit on the Grill ............................................................................................... 61
Beer-Butt Rabbit .............................................................................................. 61
Grilled Rabbit................................................................................................... 61
Foil Pouch Barbequed Marinated Rabbit ......................................................... 62
Cookout Rabbit................................................................................................ 62
Fried Rabbit ........................................................................................................ 63
Rabbit Fried in Onions ..................................................................................... 63
Golden Beer Fried Rabbit ................................................................................ 63
Southern Fried Rabbit ..................................................................................... 63
Heart of Dixie Fried Rabbit .............................................................................. 64
Introduction to Rabbit Meat
Rabbit meat can be use in a variety
of dishes, just like chicken. The meat
has a very mild flavor and nearly all
of it is white meat so you will have
very little trouble using it as a
substitute in any of your favorite
chicken dishes. Rabbit meat is
amazingly high in protein and low in
fat and cholesterol so your meals will
also be incredibly healthy for you
and your family.
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Rabbit fryers are rabbits
which are 70 to 90 days old
and weigh 3 to 5 lb (1 to 2 kg)
live weight. They yield about 1
1/2 to 3 1/2 pounds of meat or
2-4 1/2 cups of cooked meat.
Rabbit roasters are 90 days to
6 months old and weigh 5 to 8
lb (2 to 3.5 kg) live weight.
Rabbit stewers are more than
6 months old and weigh over
8 lb. The older the rabbit is,
the tougher the meat will be,
hence an older, bigger rabbit
would be best for stews,
gulash, chili or similar dishes.
You can usually expect to get
about 1 1/2 cups of cooked
meat per pound of ready-tocook weight.
Small young rabbits (fryers) can be
fried like chicken, stewed, braised,
broiled or grilled. You will find that
most of the recipes in this cookbook
mention using young fryers because
the meat is tender and cooks faster
than larger, older rabbits. Rabbit can
easily be substituted in recipes that
call for pheasant, chicken or squirrel.
Large fryers and roasters need to be
cooked longer and more slowly, and
usually should be stewed or cooked
in a covered casserole dish to make
the meat tender. Braising is another
popular method for cooking larger
rabbits, i.e. first browning the meat in
a bit of fat and then slowly cooking it
on the stove or in the oven.
Most recipes indicate having the
rabbit cut up before cooking. These
cuts are discussed more in the next
section but generally rabbits will be
cut up into 9 or 11 pieces – 2
forelegs, 4 pieces from the hind legs
and 3 or 5 pieces of the back.
The kidneys are often left attached
inside the lower back and cooked
along with the back piece. The liver
and heart can also be added to any
recipe, stewed separately to make
gravy or used in another recipe by
itself. You will find several recipes for
rabbit livers under Appetizers.
Safe Handling of Rabbit Meat
Submerge the rabbit in cold
water, changing the water
every 30 minutes so that it
continues to thaw. Small
packages may defrost in an
hour or less; larger packages
may take 2 to 3 hours. Plan to
cook the rabbit immediately
after thawing by the cold
water method.
Safe Storage Times
Rabbit should be placed in the
refrigerator as quickly as possible
after cleaning. Refrigerate at or
below 40 °F. Use fresh or thawed
rabbit meat within 2 days. Freeze
fresh or previously frozen meat at 0 °
F.
If kept frozen continuously, rabbit
meat is safe to consume indefinitely;
however, the quality will diminish
over time. For best quality, use
frozen whole rabbit within a year;
pieces within 9 months.
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Microwave oven: When
defrosting rabbit in the
microwave oven, plan to cook
it immediately after thawing
because some of the areas of
the food may become warm
and begin to cook.
Safe Thawing
There are three ways to safely
defrost rabbit: in the refrigerator, in
cold water, or in the microwave
oven. Never defrost at room
temperature.
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Refrigerator: It’s best to plan
for slow, safe thawing in the
refrigerator. Bone-in parts or
whole rabbits may take a day
or longer to thaw. Once
thawed, rabbit may be stored
in the refrigerator for 2 days
before cooking. During this
time, if you decide not to use
the rabbit, you can safely
refreeze it without cooking it.
Cold Water: To defrost rabbit
in cold water, do not remove
the packaging. Be sure the
package is airtight or put it
into a leak-proof bag.
Safe Cooking
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When roasting rabbit parts,
set the oven temperature no
lower than 325 °F. A 2-pound,
cut-up rabbit should take
approximately 1 hour to cook.
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A whole, 2- to 2 1/2-pound
rabbit should take about 1 to 1
1/2 hours to roast. Stuffing it
will add approximately 1/2
hour to the cooking time.
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Braising rabbit (cooking it in a
small amount of liquid in a
covered pan on the range or
in the oven) also takes about
1 hour. Rabbit can be broiled
about 15 minutes on each
side.
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For safety, USDA
recommends cooking rabbit to
an internal temperature of at
least 160 °F. The use of a
food thermometer is
recommended to make sure
that your rabbit is safe to eat.
It is safe to cook frozen rabbit
in the oven or on the range or
grill without defrosting it first,
although the cooking time
may be about 50% longer.
Do not cook frozen rabbit in a
slow cooker; thaw first. Cut
whole rabbits into smaller
pieces so heat can penetrate
the meat more quickly.
Safe Handling of Leftovers
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Refrigerate leftovers within 2
hours after cooking. Use
within 3 to 4 days or freeze.
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Use frozen, cooked rabbit
within 4 to 6 months for best
quality.
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Reheat leftovers to 165 °F.
Portioning Rabbit Meat
If you’re portioning right after slaughtering, you’ll probably need to keep at least a
few of your rabbits in the fridge for about 24 hours to finish later on…and
because rigor will set in. Put the cleaned fryer with its back up, legs and knees
tucked underneath – just like it would be if it were sitting in its cage. This will
cause the loin muscles to stretch naturally versus the usual hanging by the back
legs (which causes the muscles to contract.)
Cutting up can be as simple as taking off the back legs, cutting off the loin and
leaving the neck attached to the ribs and forelegs so you have a nice piece of
meat for roasting or smoking. This neck end, along with belly flaps, can be brine
cured in Morton Tender Quick® and then smoked for a couple hours. The flavor
is similar to ham.
Method 1
A medium-sized rabbit carcass can
be cut into seven pieces: two hind leg
pieces, a loin, two rib pieces, and two
front leg pieces. Don’t use a cleaver - you could splinter the bones. A fryer
rabbit usually fits into one gallon- or
two pint-sized freezer bags.
1. Separate the front legs from
the rib cage.
© Andy Roberts 2. Cut across the back at the end of
the ribs and separate it into two
equal halves by splitting along the
backbone.
3. Leave the center loin in one large
piece.
4. Cut the backbone between the two
rear legs and remove from loin
section.
Larger carcasses can be cut into twelve
pieces by cutting each hind leg piece into
© Andy Roberts two pieces, the loins and back portion of the
ribs into five pieces, and the front portion of the ribs and each of the front legs
into one serving each.
Ok, let’s try describing it differently in case you found that confusing…
Method 2
Take a look at the
illustration on the right.
The dotted line running
through the middle of
the rabbit is the knife
path you’d use to cut the
rabbit in half. But if
you’re going to keep the
neck, ribs, etc attached,
you don’t need to cut
that far.
Instead, cut the head off
at the atlas joint
(between the first
cervical vertebra and the
base of the skull).
Now, to cut off the back
legs, you start at the tail
and cut upwards along
the rabbit using the
bottom part of the dotted
line (where the large red
arrow is) and cut until
you reach where the
hips and spine connect
(small red arrow.)
Use the curvature of the
hip bone to guide your
knife and cut along the
inner surface of the hip
bone. You want the hip
done to remain attached
to the leg.
Cut around the hip in the
opposite direction and
then give the leg a twist.
It should come off easily.
Source: World Rabbit Science Vol. 1
This will leave just a tail piece remaining between the legs and should look
something like the following image in which you’ll see the removed leg from the
top and the bottom of the rabbit:
Source: World Rabbit Science Vol. 1
In the illustration on the next page, you can see a front quarter which has been
removed by a cut very close along the side of the spine. If there is any damage to
the spine, trimming will be necessary.
Normally this cut extends down to line 2 in the left drawing, but if you need more
pieces of rabbit, cut at both lines 2 and 3. The area between lines 2 and 3 is the
loin section, either left whole or boned out.
Take the whole legs, and look at the back of the knees. There is a fatty gland
there that you can remove before cooking, just cut out all the fatty material in
between the muscles at the back of the knee. At the front of the knee, just below
the point of the knee, suspended in a bit of cartilage, is the knee cap, one of
those little bones that you find in the bottom of rabbit stews. Cut this out if you
wish. The other annoying little bone is the collar bone, a barely visible pin sized
bone about 2 cm long, found at the front point of the rabbit shoulder, extending
over to the breast bone. Pick these out if you are removing the "wings". Breakfast
Hearty Breakfast Casserole
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10 cups bread cubes
2 cups diced cooked rabbit
1 cup diced potatoes
1 cup diced celery
1/2 cup diced carrots
1/4 cup minced fresh parsley
4 cups milk
2 cups chicken broth
5 eggs, beaten
1/4 cup butter, melted and
cooled
1 teaspoon salt
1/2 teaspoon pepper
1 (12 ounce) jar chicken gravy
(optional)
Arrange bread cubes in a single
layer on several ungreased large
baking sheets. Bake at 350 degrees
F for 20-30 minutes until golden
brown and crisp.
Transfer to a large bowl. Add the
rabbit, potatoes, celery, carrots and
parsley. In another large bowl,
combine the milk, broth, eggs, butter,
salt and pepper. Pour over bread
mixture; toss to coat.
Pour into a greased 13-in. x 9-in.
x 2-in. baking dish. Bake, uncovered,
at 350 degrees F for 45 minutes; stir.
Bake 45 minutes longer or until a
knife inserted near the center comes
out clean. Serve with gravy if
desired.
Italian Breakfast Sausage
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5 pounds rabbit meat
1-2 pounds pork fat
1 tablespoon coarse salt
2 tablespoons coarsely
ground black pepper
3 tablespoons fennel seeds
1 tablespoons crushed red
pepper flakes (can be
adjusted if you prefer it
milder/hotter)
In a large bowl, combine the
meat and all the seasonings. Mix
well. Test for seasoning by frying a
small patty - taste and correct
seasoning. (This frying and tasting is
very important).
For those of you who butcher a
pig - I used fresh side meat for the
fat portion. If you don't have access
to this meat source, ask a butcher to
save you some fat from around the
kidneys of a hog. This is the best fat
if you don't have side meat. Don't
use bacon for the fat!
I also used natural hog casings
and made sausages but you can
"patty" them out with no problem.
Making sausages requires more
equipment.
Notes: If you don’t have the
equipment necessary to make
sausages, you can also make
this into patties.
Rabbit Chili Hash with Peppers
& Cilantro
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2 tablespoons vegetable or
olive oil
1 medium-large onion, cut into
1/2-inch dice
1 small bell pepper (any
color), cut into 1/2-inch dice
1 pound Rotisserie chicken
meat, pulled into bite-sized
pieces
1 1/2 pounds starchy potatoes
(such as Idaho), cut into 1/2inch dice
2 tablespoons vegetable or
olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
1/2 teaspoon dried chili
powder
2 tablespoons chopped fresh
cilantro (or parsley)
2 tablespoons water
Salt and freshly ground black
pepper
Heat 2 tablespoons oil over low
heat in a 12-inch non-stick skillet (so
potatoes don't stick). While skillet
heats, prepare onion, bell pepper,
and chicken. A few minutes before
cooking, increase heat to mediumhigh. When oil starts to send up
wisps of smoke, add onion, pepper
and chicken; cook, stirring often, until
golden 7 to 8 minutes. Meanwhile,
dice potatoes and toss with
remaining oil. Transfer chicken
mixture to a bowl and reserve.
Add potatoes to empty skillet;
cook, stirring only occasionally so
they form a golden-brown crust,
about 10 minutes. As potatoes cook,
mix ketchup, mustard, chili powder,
chopped fresh cilantro, and 2
tablespoons of water. (Recipe can
be prepared to this point up to 2
hours ahead. Spread hot potatoes
on a large lipped cookie sheet; cover
when cool. Return skillet to mediumhigh; add potatoes and re-crisp.)
Return reserved chicken mixture
to skillet; stir in ketchup mixture, then
season with salt and pepper. Cook,
stirring frequently, until hash has
nicely browned, about 5 minutes
longer.
Rabbit Scrapple
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Meat from 1 rabbit
1 (14 ounce) can of
condensed milk
1 cup yellow cornmeal
1/4 teaspoon coarsely ground
black pepper
Add rabbit meat and condensed
milk to a skillet and heat over
medium until just bubbling.
Immediately stir in the cornmeal and
pepper. Reduce heat to simmer.
Continue cooking, about 5 minutes
total. The mash will be stiff.
Pack into an 8x4 loaf pan, cover
and chill overnight.
To serve, cut into ¼ to ½ inch
slices and fry until golden in a skillet.
Eat it with eggs and maple syrup
right over the scrapple.
Appetizers
Rabbit Livers Wrapped in
Bacon
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Rabbit livers, cut in 1 inch
chunks
Bacon, cut into half
Round toothpicks
Roll the liver in the bacon and
secure with a round toothpick (flat
are too thin).
Broil until bacon is brown, flip,
and repeat.
When the bacon is done, remove
from oven and allow to cool slightly
before eating.
Rabbit Salad Cups
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2 cups diced cooked rabbit
1 cup diced celery
1 tbs. chopped parsley
1 tsp grated onion
1/2 cup mayonnaise/salad
dressing
3/4 teaspoon salt
1/8 teaspoon pepper
Combine all above ingredients in
a bowl and mix thoroughly. .
Serve in lettuce cups or as minisandwiches.
Sesame Rabbit Poppers with
Honey Sauce
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1/2 cup fine dry bread crumbs
1/4 cup sesame seeds
1/2 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon dried minced
onion
3 boneless, skinless chicken
breast halves, cooked and
cubed
SAUCE:
• 1/2 cup mayonnaise
• 1/4 cup honey
Preheat oven to 425 degrees F
(220 degrees C).
In a plastic bag, mix bread
crumbs and sesame seeds; set
aside. In a small bowl, combine
mayonnaise, mustard and onion.
Coat chicken pieces with
mayonnaise mixture, then toss in
crumb mixture.
Place on a greased baking sheet.
Bake for 10-12 minutes or until lightly
browned.
Combine sauce ingredients;
serve with the hot chicken.
Rabbit Eggrolls
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2 cups rabbit meat, cooked
and diced
1 tablespoon oil
1 clove garlic finely minced
2 tablespoons soy sauce
2 tablespoons corn starch or
flour
1/2 teaspoon grated ginger
1/2 teaspoon salt
1/2 teaspoon sugar
12 egg roll wrappers
your favorite veggies (lettuce,
carrots, peas, cabbage } or a
16 oz bag of chow mien
veggies
Stir fry garlic in oil, add veggies
and rabbit. Stir fry for 6 minutes
Add rest of ingredients. Cook
until thickening of the sauce begins.
Let mixture cool
Place 2 or 3 tablespoons of the
rabbit mixture into the center of an
egg roll skin. Dip a spoon into the
water and cornstarch mixture, and
moisten all corners but the bottom
corner. Fold the egg roll skin from
the bottom over the mixture, making
a tight tube of the rabbit mixture.
Fold corners in from the sides, and
press to stick against folded roll.
Then roll the rest of the way. Repeat
with remaining egg roll wrappers.
Pour vegetable oil into a deep
frying pan to a depth of 3 or 4
inches, and heat oil to 365 degrees F
(185 degrees C). Carefully place egg
rolls into hot oil, and fry until golden
brown (2-3 minutes.) Remove to
paper towels.
Rabbit Livers with Bacon
• 1 pound fresh rabbit livers
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• salt and pepper to taste
• 4 slices bacon
Rinse livers, pat dry and place in
a resealable plastic bag. In a small
bowl mix the flour, garlic powder, salt
and pepper and add mixture to rabbit
livers. Seal bag and shake bag to
coat. Set aside.
Place bacon in a large, deep
skillet. Cook over medium high heat
until evenly brown. Remove bacon,
leaving bacon fat in skillet, and set
aside.
Cook coated livers in bacon fat
covered over medium high heat until
almost done, about 17 to 20 minutes.
Add bacon strips and cook together
until liver is cooked to your liking.
Liver Canapés
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1 rabbit liver
1 tbs. butter
1/2 teaspoon minced onion
3 drops lemon juice
salt & pepper to taste
Boil liver until tender. Remove
liver from pot and mash with a fork.
In a pan, melt butter and sauté
onion. Add lemon juice, salt &
pepper and liver.
Serve on crackers or dry bread
as party snacks.
Buffalo-Style Hopping Wings
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12 rabbit front legs
1 tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1 1/2 tablespoons white
vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
1/4 teaspoon Worcestershire
sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot
sauce (Frank's is the brand
used in Buffalo)
6 tablespoons unsalted butter
or margarine
carrot sticks
celery sticks
blue cheese dressing
Preheat oven to 425 degrees F.
In a bowl toss the legs with the
oil, and salt. Place into a large plastic
shopping bag, and add the flour.
Shake to coat evenly. Remove
wings from the bag, shaking off
excess flour, and spread out evenly
on oiled foil-lined baking pan(s). Do
not crowd. Bake for about 20
minutes, turn the wings over, and
cook another 20 minutes, or until the
wings are cooked through and
browned.
While the wings are baking, mix
all the ingredients for the sauce in a
pan, and over low heat bring to a
simmer, stirring occasionally, and
then turn off.
After the wings are cooked,
transfer to a large mixing bowl. Pour
the sauce over the hot wings and
toss with a spoon or spatula to
completely coat.
Serve with carrot and celery
sticks, and blue cheese dressing on
the side.
Rabbit and Potato Salad
A great summer dish. Have rabbit
and potatoes cooked and chilled
thoroughly before beginning
preparation. Return each item to the
fridge except while chopping and
mixing.
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2 cups cooked rabbit meat,
coarsely chopped
1/2 cup sweet pickle, chopped
1/2 cup celery, chopped
1 tablespoon onion, chopped
(add more or less as you like)
1 cup cooked potatoes, diced
1/2 teaspoon salt
2 tablespoons sweet pickle
juice
1 tablespoon lemon juice
1/4 cup mayonnaise
Mix rabbit, pickle, celery, onion,
potatoes and salt lightly but
thoroughly.
Blend pickle liquid and lemon
juice into mayonnaise and mix into
the other ingredients.
Chill for an hour to blend flavors.
Serves 4.
Brandied Rabbit Pâté
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Deboned meat, innards,
vegetables, etc (no bones)
from rabbit stock (see stock
recipe under Soups)
1/2 cup rabbit stock
1/3 cup butter
1 green onion, cut into 1 inch
lengths
1 tbsp brandy
Place the solid remains from the
stock into a blender or food
processor fitted with a metal blade.
Add butter, onion and brandy. Blend
until smooth.
Spoon mixture into 2 cup serving
dish. Chill until firm, about 2 hours.
Just before serving, garnish with
mushrooms and green onions. Serve
with crackers.
Sautéed Rabbit Salad
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2 tablespoons butter
2 rabbit hind legs
1 medium onion, diced
1/2 cup apple juice,
unsweetened
2 teaspoon curry powder
1/2 teaspoon salt
2 stalks celery, sliced
1 medium carrot, sliced
1 medium apple, sliced
Freshly ground pepper
Watercress
Dressing
• 1/4 cup vegetable oil
• 2 tablespoons vinegar
• 2 tablespoons apple juice,
unsweetened
• 1 teaspoon dry mustard
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1/2 teaspoon celery seed
In a 2 L saucepan, melt butter
over medium heat. Add rabbit legs,
onion, apple juice, curry powder and
salt. Bring to boil, cover and reduce
heat to simmer. Cook 30 minutes or
until rabbit is tender. Remove rabbit
and set aside to cool slightly. To
sauce in saucepan, add celery,
carrot, apple and freshly ground
pepper to taste. Sauté lightly 5 to 7
minutes, stirring occasionally.
Meanwhile in a small saucepan,
combine dressing ingredients, heat
through and keep warm.
Line individual salad plates or
serving platter with watercress.
Thinly slice rabbit meat from bones.
Arrange rabbit meat over watercress
and pour dressing and vegetables
over rabbit. Serve warm.
Makes 4 side salad servings or 2
main salad servings.
Rabbit Nuggets
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1 deboned fryer rabbit
1 teaspoon salt
Dash of pepper
1 tablespoon sherry
2 egg whites
1/4 cup cornstarch
2 cups finely chopped walnuts
Cut rabbit into bite-sized nuggets,
mix with salt, pepper and sherry.
Beat the egg whites until foamy, add
cornstarch and beat until smooth.
Dip nuggets into egg mixture and
coat with walnuts. Deep fry until
golden brown, about 1 minute. Drain
on paper towels.
Sandwiches
Rabbit Salad Loaf
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1 envelope unflavored gelatin
(1 Tablespoon)
1/4 cup cold water
1 2/3 cups hot rabbit broth (or
water with 4 chicken bouillon
cubes)
Salt to taste
1 teaspoon grated onion or
onion juice
1&1/2 tablespoons vinegar or
lemon juice
1 hard cooked egg, sliced
6 stuffed olives, sliced
1&1/2 cups diced cooked
rabbit
1/3 cup cooked peas
3 tablespoons finely chopped
celery.
Soften gelatin in the cold water a
few minutes and dissolve in the hot
broth. Add salt, onion and lemon
juice. Pour a layer of the gelatin
mixture 1/4 inch deep in the bottom
of an oiled 3 or 4 cup loaf pan or
mold and cool until firm. Let the rest
of the gelatin mixture thicken but not
set.
Press a design of the sliced egg
and olives lightly into the firm gelatin
in the pan. Add the rabbit, peas and
celery to the thickened gelatin-broth
mixture, and pour it carefully over the
sliced egg and olives. Chill until firm.
Unmold and slice for serving.
Makes 4 servings, about 2/3 cup
each.
Heavenly Rabbit Liver Spread
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3 tablespoons rendered
chicken fat or butter
1/3 cup onions, minced
3/4 pound (1 1/2 cups) rabbit
livers
A pinch of allspice
A pinch of mace
A pinch of white pepper
A pinch of thyme
1/2 teaspoon salt
1/3 cup cognac
1/2 cup diced sautéed
mushrooms (optional)
1/2 cup butter
1/2 cup cream cheese
In a medium saucepan, melt
butter or fat and cook onions at low
heat for 12-15 minutes.
Add livers, allspice, mace,
pepper, thyme and salt. Cook over
moderate-heat for 2-3 minutes.
Add cognac and mushrooms,
bring to a boil. Ignite and flame for 1
minute.
Puree mixture, add butter and
cream cheese.
Place in a serving bowl and chill.
For sausage consistency, use 1/2
cup dry bread crumbs instead of
butter in last step.
Makes 2 cups.
Rabbit Meat Salad
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2 cups coarsely chopped
cooked rabbit meat
1/4 cup chopped sweet
pickles
1/2 cup chopped celery
1 tablespoon chopped onion
1/2 cup diced cooked
potatoes
1/2 teaspoon salt
1 tablespoon liquid from
sweet pickles
1/2 tablespoon lemon juice
1/4 cup mayonnaise or other
thick salad dressing
Mix first six ingredients lightly but
thoroughly. Blend pickle liquid and
lemon juice into dressing and mix
with other ingredients. Chill for an
hour to blend flavors.
Makes 4 servings, 3/4 cup each.
Rabbit Meatloaf Sandwiches
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One old rabbit -- pressure
cooked or boiled, boned, then
ground with a coarse blade
2 envelopes, plain Knox
gelatin
1 cup cold water or broth
1 Tablespoon sage
Salt and pepper to taste
1 large ground or diced onion
1/2 teaspoon garlic salt
1 Tablespoon honey or 2
Tablespoons sugar
Dissolve gelatin in cold water or
broth. Add sage, salt & pepper,
onion garlic salt and sweetener. Mix
in ground rabbit meat.
Pack into bread pan. Cover with
foil. Refrigerate 24 hours.
Serve on sandwich bread with
mayonnaise and fresh tomato slices.
Rabbit Sandwich Spread
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1 cup finely chopped cooked
rabbit meat
2 tablespoons finely chopped
onion
2 tablespoons finely chopped
green pepper
1/4 cup finely chopped celery
1/4 cup finely chopped sweet
pickle or pickle relish
1/3 cup mayonnaise or other
thick salad dressing
Salt to taste
Mix all ingredients well. Keep
cold and use within a week.
Makes 1 1/2 cups, enough for 6
sandwiches, 1/4 cup each.
Rabbit Liver Sandwich Spread
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1/2 cup chopped cooked
rabbit livers
1/8 teaspoon pepper
2 hard cooked eggs, chopped
1/4 teaspoon salt
1 teaspoon minced onion
cream
Combine ingredients and mix
thoroughly. Add cream until the
mixture is moistened.
Spread on toast or crackers and
serve.
Soups, Stews & Chilies
Rabbit Stock
Winter Rabbit Stew
Makes about 4 1/2 cups
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Rabbit bones, raw or
previously cooked, plus heart,
liver, kidneys and 2 front legs
from one rabbit
1 cup whole button
mushrooms
1 medium onion, quartered
1 clove garlic
1 tsp whole black
peppercorns
1 tsp salt
1 tsp dried rosemary
1/2 tsp dried thyme
6 cups water
Place all ingredients in a large
stockpot, bring to boil.
Reduce heat to low simmer and
continue cooking for 1 hour until
rabbit is very tender.
Remove from heat, strain well,
reserving rabbit and vegetables for
Brandied Rabbit Pâté (Appetizers).
Pour stock into jar and refrigerate.
Remove fat layer from top after
chilling.
Can jars in pressure cooker,
freeze for future use or use within 1
week from fridge.
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1 stewer rabbit, cut up
2 cups water
1 beef bouillon cube
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon rosemary
1 medium onion, chopped
5 medium carrots, chopped
5 medium potatoes, chopped
1 medium turnip, chopped
1/4 cup flour
1/4 cup water
1 clove garlic, crushed
In a large dutch oven, lightly
brown the rabbit pieces in cooking
oil. Add water with dissolved bouillon
cube, salt, pepper and rosemary.
Cover tightly and simmer for 2 hours,
stirring occasionally, or until rabbit is
getting tender.
While rabbit is cooking, peel and
chop vegetables. Remove rabbit
from heat and pick out fine bones:
ribs and back bones. Add vegetables
to rabbit pot, simmer 40 minutes
longer.
Mix flour, remaining water and
garlic, add to stew and cook, stirring
until slightly thickened.
Serves 4 to 8.
Rabbit Stew
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1 rabbit, cut into 4 parts
Water to cover
20 ounces canned tomatoes
3 tablespoons sugar
3 cups diced potatoes
1/4 pound butter or margarine
3 tablespoons minced onions
1/2 cup chopped celery
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup ketchup
2 tablespoons Worcestershire
sauce
1 cup cream-style corn
Put the rabbit meat in a deep
boiler and cover it with water. Cook
slowly until the meat is tender and
ready to leave the bone. Remove the
meat from the broth and set aside to
cool.
Add canned tomatoes, sugar,
potatoes, butter or margarine,
onions, ketchup, celery, salt and
pepper to the broth and cook 10
minutes.
Pull the meat from the bones and
chop it into small pieces. Add the
meat to the broth; simmer for 20
minutes.
Add the ketchup, Worcestershire
sauce, and corn. If the stew is too
thick, add a small amount of water.
Season to taste.
Simply Elegant Rabbit Stew
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2 rabbits, dismembered
4 thick slices of bacon
1 tbs. oil
2/3 cup flour
1 teaspoon salt
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1/2 teaspoon white pepper
1 cup chicken broth
2 cups water
1/4 lb. shitake mushrooms,
washed and sliced
4 medium potatoes, peeled
and cut into bite-sized pieces
2 medium onions, peeled and
sliced into thin rings
2 cloves of garlic, peeled and
crushed
1/4 cup snipped parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of cayenne (or more if
you like it spicy)
1 cup sour cream
Parsley and paprika for
garnish
Preheat oven to 350 degrees F
(180 degrees C).
In a large oven-proof pan, cook
bacon until brown and crisp. Remove
and drain on paper towel. Drain off
all but four tablespoons of bacon
drippings and add oil.
Place flour, one teaspoon of salt
and 1/2 teaspoon of white pepper in
plastic bag. Add rabbit and shake to
coat well.
Fry rabbit in the bacon grease
until brown on all sides.
Add chicken broth, water,
mushrooms, potatoes, onions, garlic,
parsley, 1/2 teaspoon of salt, 1/2
teaspoon of white pepper, cayenne
and bacon pieces. Cover and bake
in oven for 45 minutes to one hour.
Remove from oven and stir in
sour cream. Place on serving plates
and garnish with parsley and
paprika. Serve with buttered little
carrots, rye bread and a glass of
dark ale.
Oven Stewed Rabbit with Beer
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1 rabbit, jointed
flour with salt & pepper added
to your taste
2 tbs. butter
1 cup beef stock
1 cup ale or stout
1/2 cup ketchup
nutmeg to taste
lemon peel
1 onion stuck with 1 or 2
cloves
Preheat oven to 350 degrees F
(180 degrees C).
Wash and dry rabbit pieces. Roll
them in flour and fry in butter until
brown in an oven save pot or skillet.
Add the stock, ale, ketchup, lemon
peel and onion. Sprinkle some
nutmeg over all. Bake 1-2 hours in
oven; younger rabbits will take less
time.
Canadian Hunter Stew
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2 to 3 lb. fryer rabbit or mature
rabbit
1/4 cup oil
3 cups boiling water
3 medium potatoes, diced
3 medium carrots, diced
1/2 cup celery, chopped
1/4 cup parsley, chopped
1 medium onion, sliced
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup flour
1/2 cup cold water
Brown rabbit in hot oil in Dutch
oven. Add boiling water, cover and
simmer for 30 minutes (1 hour for
mature rabbit).
Add vegetables and seasonings.
Cook until vegetables are tender,
about 20 minutes.
Blend together flour and cold
water to form a paste. Stir into stew,
cooking until slightly thickened.
Dumplings may be steamed with the
stew if desired.
Serves 4 to 6.
Maltese Rabbit Stew
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1 rabbit
Oil or butter for frying
4 ounces onions
3 bay leaves
6 ounces tomatoes
2 tablespoons oil
Fresh garlic
4 cups water
4 ounces fresh peas
4 ounces fresh carrots,
chopped
4 ounces potatoes, chopped
2 cups red wine
Salt and pepper
Cut the rabbit into pieces and fry
lightly in a small amount of oil or
butter.
In a separate saucepan fry the
chopped onions and garlic until
golden brown. Add the peeled,
chopped tomatoes and bay-leaves.
Add water to the rabbit and leave
it to simmer for about 15 minutes.
Then add wine, peas, carrots,
potatoes, salt & pepper and tomato
mixture from saucepan. Cook on low
heat for 1 hour.
Rabbit Chili
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1 medium sized rabbit cut into
pieces
2 tablespoons olive oil
1 clove of garlic; pressed
1 cup of hot water or light
chicken broth or vegetable
stock
1/2 teaspoon salt
1/2 teaspoon pepper
1 6oz. can of tomato paste
1 teaspoon chili powder
2 cups kidney beans
Cheese to garnish
Brown rabbit pieces in large
skillet in olive oil. Add garlic, hot
water or stock, salt, pepper, tomato
past, chili powder and kidney beans.
Cover and simmer gently about 2
hours. Before serving, sprinkle with 2
tablespoons of grated cheese.
Place under broiler until cheese
is golden brown.
Rabbit Stewed In Cider
Source: British Cooking by Caroline
Conran (Treasure Press 1978).
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1 Rabbit, cut into pieces
1 oz (25g) flour
1 oz (25g) butter
1 tablespoon oil
2 onions, peeled & chopped
4 carrots, sliced
3/4 pint (425ml) dry cider
Salt & pepper
Pinch of nutmeg
1 bay leaf
1/2lb (225g) peas
4 tablespoon single cream
Toss the clean dry pieces of
rabbit in some flour.
Heat the butter and oil in a
flameproof casserole or large pot
with lid. Fry the pieces lightly until
they are a pale golden color.
Remove them to a plate and then
add the carrots and onions to the
casserole. Stir vegetables briefly and
then cover and allow them to sweat
for 5 minutes.
Stir in the remaining flour and
coat the vegetables. Return rabbit
pieces and pour the cider over
everything. Bring to a boil and then
turn down the heat very low.
Add the salt, pepper, nutmeg and
bay leaf. Cover the casserole and let
it simmer gently for about 1 hour.
Now add the peas and let them to
cook in the rabbit gravy for 15
minutes.
Finally, stir in the cream and
remove the bay leaf.
Serve with Boiled Potatoes.
Rabbit Coq Au Vin
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8 rabbit thighs
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons
flour
1 egg
2 tablespoons milk
12 ounces bacon chopped
1 pint pearl onions, peeled
¼ cup chopped shallots
2 tbs. chopped garlic
1 tbs. chopped fresh thyme
2 bay leaves
3 cups fruity wine
2 cups brown chicken stock
2 tbs. butter
1 tbs. finely chopped parsley
Season rabbit with salt and
pepper.
In a shallow pan, add 2 cups of
flour. Season with salt and pepper.
In another shallow bowl, whisk
egg and milk together. Season with
salt and pepper. Dredge the rabbit in
seasoned flour.
Dip rabbit pieces in the egg
wash, letting the excess drip off.
Dredge the rabbit back in the
seasoned flour, coating completely.
In a large hot oven proof skillet
with a lid, fry bacon until crispy,
about 6 to 8 minutes. Remove crispy
bacon from the pan and set aside.
Lay rabbit pieces skin side down
in the hot bacon fat and brown rabbit
for 3 to 4 minutes on each side.
Remove rabbit from the pan and set
aside.
Add onions to bacon fat and
sauté for 2 minutes. Add
mushrooms, shallots, and garlic,
sauté for 2 minutes. Season with salt
and pepper. Add thyme and bay
leaves.
Add rabbit to the vegetable
mixture. Pour in wine and chicken
stock. Bring the liquid up to a simmer
and cover. Cook until the rabbit is
very tender, about 30 to 35 minutes
and skim off the fat. Remove rabbit
pieces from the pan and set aside.
Blend the remaining flour and
butter together into a smooth paste.
Whisk the paste into hot liquid in the
pan. Simmer for 3 to 4 minutes.
Add the rabbit back to the pan
and continue to cook for 5 minutes.
Stir in parsley. Season with salt and
pepper if needed.
Serve in individual bowls with
crusty bread. Garnish with reserved
crispy bacon.
Rabbit Roasts, Braises & Slow Cooked Oven
Meals
Rabbit with Peach Sauce
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1 rabbit, cut into pieces
Peach sauce
• 1 large can sliced peaches
• 1/4 cup ketchup
• 2 tablespoons lemon juice
• 1 tablespoon corn starch
• 2 tablespoons sugar
• 1/4 teaspoon ground
cinnamon
• 1/8 ground cloves
• 1/4 salt
Place cut up fryer in oiled
covered pan and bake at 325°F
(163°C) for 45 to 55 minutes, or for a
stewer rabbit, until meat is becoming
tender.
While rabbit baking, prepare the
peach sauce: Drain peaches,
reserving juice. Combine peach
juice, ketchup and lemon juice. Mix
cornstarch, sugar, cinnamon, cloves
and salt; add to juice mixture. Cook,
stirring constantly until thickened.
Add peach slices, cook until just
heated through. Keep warm until
rabbit finishes first baking period.
After first baking period for rabbit,
drain off juices and cover with Peach
Sauce and cook for another 30
minutes.
Serves 4 to 6.
Baked Stuffed Rabbit with
Carrots
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2 cups mashed potatoes (3 to
4 medium potatoes)
2 tablespoons butter or
margarine
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried summer
savory
1 cup finely chopped celery
1 whole rabbit, ready to cook
2 large carrots, quartered
Bacon or salt pork
1 or 2 cups hot water
Preheat oven to 400 degrees F
(200 degrees C).
Season mashed potatoes with
butter, salt, pepper, savory, and
celery.
Fill the body of the rabbit with
potato mixture and sew it up. Place
rabbit on a rack in a baking pan with
legs folded under the body. Place
quartered carrots beside it in the
pan. Secure the bacon over the back
with toothpicks to keep the meat
from drying out. Bake for about 2
hours.
Put in oven. After 10 minutes,
pour hot water over the meat.
Continue baking in oven until tender,
about 1 1/2 hours. Shortly before the
rabbit is done, remove bacon and
allow meat to brown.
Forgotten Rabbit
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1 1/2 cups uncooked rice
1/2 cup milk1 can mushrooms
with the liquid
• 1 can cream of mushroom
soup
• 1 can cream of celery soup
• 2- 3 lb. rabbit
• 1/2 envelope dry onion soup
mix
• Salt and pepper
Preheat oven to 350 degrees F
(180 degrees C).
Mix rice, milk, mushrooms, and
soups together and place in a
buttered casserole dish. Season
rabbit pieces with soup mix, salt and
pepper. Arrange pieces of rabbit on
top of rice. Cover with foil and bake 1
1/2 hours.
Parmesan Rabbit
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2 rabbits, cut up
3 tablespoons butter, melted
3 cloves garlic, minced
1 teaspoon Italian seasoning,
(marjoram, oregano, thyme)
1 teaspoon sage
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon paprika
PARMESAN SAUCE
• 1 6 oz. can tomato paste
• 3/4 cup water
• 1 16 oz. can tomatoes, cut up
• 1 teaspoon sugar
• 2 tablespoons Parmesan
cheese
• 1 teaspoon sugar
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1 1/2 teaspoon oregano flakes
1 1/2 teaspoon basil flakes
1/2 teaspoon rosemary,
crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon marjoram,
crushed
1/4 teaspoon crushed red
pepper
1/2 teaspoon minced garlic
1/4 cup chopped onion
1 teaspoon olive oil
Preheat oven to 350 degrees F
(180 degrees C).
Wash rabbit and pat dry with
paper towels. Place in a greased
shallow roasting pan. Brush with
melted butter. Rub minced garlic
over rabbit. Mix together the Italian
seasonings, sage, pepper, salt and
paprika; sprinkle over the rabbit.
Bake in oven for 1 to 1 1/2 hours or
until tender.
In a saucepan, add paste, water,
tomatoes, sugar, parmesan, sugar,
oregano, basil, rosemary, salt,
pepper, marjoram and red pepper.
Bring to a boil and then reduce to a
simmer.
In a medium saucepan cook
garlic and onion in olive oil until
tender. Add to sauce and simmer,
covered for about 1 to 1 1/2 hours.
Serve sauce over rabbit.
Browned and Oven Barbecued
Rabbit
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3 pounds rabbit meat, cut into
serving-size pieces
Salt and pepper, to taste
Flour
3 tablespoons vegetable oil
Sauce
• 1/2 chopped onion
• 1 cup cider vinegar
• 1 cup tomato juice
• 1/2 cup vegetable oil
• 1/4 cup chili sauce or catsup
• 2 tablespoons Worcestershire
sauce
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 2 teaspoons hot red pepper
sauce
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon chili powder
• Cayenne pepper, to taste
Combine flour, salt and pepper in
a shallow dish or plastic bag. Roll or
shake meat pieces in mixture until
coated.
Heat oil in oven-safe skillet or
roaster. Brown meat on all sides
over moderate heat, about 20
minutes.
Preheat oven to 325 degrees F
(160 degrees C).
Meanwhile, combine sauce
ingredients in a saucepan. Cover
and cook over low heat for 15
minutes. Pour sauce over meat in
other pan. Cover pan and bake until
the meat is tender (about 45
minutes).
Uncover pan and broil for 15
minutes or until the meat is brown.
Serves 6.
Note: The sauce, when made
without the vegetable oil, makes a
good overnight marinade. This
recipe makes about 11/2 cups of
sauce.
Easy Oven Barbequed Rabbit
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2 to 3 lb. fryer rabbit
1 1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup barbecue sauce
1/2 cup water
Preheat oven to 350 degrees F
(180 degrees C).
Season moist pieces of rabbit
with salt and pepper. Place in a
shallow baking dish and brush
generously with barbecue sauce.
Pour water in pan, cover and bake
for about 45 minutes.
Turn pieces and brush again with
the barbecue sauce. Bake
uncovered for an additional 20 to 30
minutes until browned and tender,
brushing again with sauce to keep
surface moist.
Serves 4 to 6.
Chicken & Rabbit with Juniper
Berries
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2 pounds chicken pieces
2 pounds rabbit pieces
2 tablespoons butter
1/4 cup olive oil
3 tablespoons unbleached
flour
1 teaspoon salt, or to taste
1 teaspoon coarsely ground
black pepper
2 cups dry white wine
3 tablespoons crushed juniper
berries
1/2 cup chicken broth
2 cups seedless grapes
Preheat oven to 350 degrees F
(180 degrees C).
Wash meat and pat dry. In large
skillet, heat butter and olive oil over
medium high heat. When hot, add
chicken and rabbit pieces, in
batches, and brown quickly on all
sides. Transfer pieces to a baking
dish.
Sprinkle flour over the cooking
juices in the skillet, add salt and
pepper and cook over low heat,
stirring and scraping up any browned
bits with a wooden spoon until flour
is dissolved, about 1 minute. Add 1
cup of wine and half the juniper
berries and stir until smooth.
Pour mixture over chicken and
rabbit pieces, cover the dish with foil
or a lid and bake for 25 minutes in
oven.
Uncover dish and add remaining
1 cup wine, juniper berries and
chicken broth.
Bake, uncovered, for 20 minutes
more, or until tender, basting
frequently with pan juices. Ten
minutes before the meat is done,
sprinkle the grapes over.
Serve in baking dish.
Stuffed Rabbit
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1 rabbit
4 tablespoons butter
4 tablespoons flour
1 1/4 cups stock
2 cups breadcrumbs
1 large onion, chopped
2 large apples, peeled and
chopped
2 tablespoons parsley
1 teaspoon thyme
1 tablespoon sugar
1 teaspoon salt
1 tablespoons butter
! egg
Pepper to taste
Preheat oven to 350 degrees F
(180 degrees C).
Wash and dry rabbit. Fry onions
gently in 4 tablespoons butter. Add
apple to onions and fry until soft. Mix
onions, apple and 1 tablespoon
butter with all other stuffing
ingredients, and brown quickly.
Place rabbit in a casserole dish,
stuff, surround with excess stuffing,
add well-seasoned stock, and cook
in oven for 1 3/4 hours, or until
tender.
Rabbit Chasseur
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1 rabbit, cut into serving
pieces
1/2 lemon
4 tablespoons butter
1 tablespoon olive oil
1 onion, peeled and chopped
2 carrots, peeled and sliced
1 cup button mushrooms
5 tablespoons flour
1 cup dry white wine
1 cup chicken stock
2 teaspoons tomato puree
1 tea spoon dried thyme
1 bay leaf
salt
Black pepper, freshly ground
Put rabbit in a large bowl and
squeeze lemon over it. Cover with
cold water and leave overnight.
Drain, rinse under cold running
water, then pat dry.
Heat butter and oil in a pan, add
rabbit and cook gently until golden
brown on all sides. Add onion,
carrots and mushrooms and cook for
a further 2 minutes. Sprinkle in flour
and cook for 2 minutes, stirring
constantly. Stir in wine, stock and
tomato puree, then bring to a boil.
Add thyme, bay leaf and salt and
pepper to taste, then cover and
simmer for 1 1/2 to 2 hours or until
rabbit is tender. Remove bay leaf
and serve.
Farmer’s Rabbit (Coniglio
Contadino)
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2 pounds rabbit pieces
Juice of 1 large lemon
1/2 cup unbleached flour
Salt and pepper
3 tablespoons olive oil
1/4 pound pancetta or salt
pork, diced
1 1/2 cups onions, coarsely
chopped
1 tablespoons fresh rosemary
or 1 teaspoon dried
1 cup dry white wine,
preferable Soave
1 cup shelled fresh peas
Place rabbit in large bowl and
add the lemon juice. Let sit for 15 to
30 minutes.
Preheat oven to 350 degrees F
(180 degrees C).
Remove rabbit from bowl and dry
well. Combine flour, salt and pepper
in a small bowl. Lightly flour rabbit
pieces. In a large skillet, heat olive
oil over medium high heat. Add
rabbit pieces and brown them on all
sides. Add pancetta or salt pork and
sauté for 2 minutes. Sprinkle with
rosemary and remove from heat.
Spread onions in the bottom of a
baking dish. Arrange the rabbit
pieces, places pancetta or salt pork
on top. Add wine, peas, salt and
pepper to taste. Cover dish with foil
and bake for 35 minutes or until the
rabbit is tender.
Serves 6
Savory Rabbit
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1 rabbit (1.5 kg /3 lb), cut into
serving- size pieces
2 tablespoons cooking oil
1 10-ounce (284 mL) can
golden mushroom soup
1/3 cup water
2 tablespoons sherry
1 clove garlic, minced
1 teaspoon ground thyme
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups fresh whole green
beans
2 cups fresh mushrooms,
sliced
Heat oil in a large skillet at
medium heat. Brown rabbit, pour off
fat. Add remaining ingredients
except beans and mushrooms.
Reduce heat, simmer covered for 1
hour, stirring occasionally.
Add beans and mushrooms,
simmer 20 minutes longer until
beans are tender.
Serve with baked potatoes.
Serves 4 to 6.
Braised Rabbit in Peppery
Sherry
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2 to 3 lb. fryer rabbit, cut into
serving pieces
2 limes, juiced
Salt and pepper, to taste
3 tablespoons lard or other oil
1 large onion, finely chopped
1 medium clove garlic, finely
chopped
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3 tablespoons brandy
1 cup dry sherry
3 medium tomatoes, peeled,
seeded and finely chopped.
1 teaspoon fresh hot chili
pepper, finely chopped
1 teaspoon sweet chili
pepper, finely chopped
1/3 cup drained canned
pimentos, finely chopped
1 teaspoon fresh cilantro,
finely chopped
1 1/4 cups chicken stock
1 bay leaf
1/2 teaspoon sugar
1 teaspoon red wine vinegar
Wash rabbit in cold water and
marinate in lime juice for about 30
minutes.
Dry rabbit and season with salt
and pepper. Heat lard or oil in a
heavy ovenproof skillet (that has a
cover) over moderate heat. Brown
rabbit until it is evenly golden brown.
Remove from skillet and drain. In
same skillet, sauté onions and garlic
until transparent. Set rabbit pieces
aside.
Add brandy to skillet and flame it.
As soon as flame subsides, pour in
sherry. Bring to a boil over high heat.
Stir and scrape all the brown
particles that cling to the pan. Stir in
the remainder of the ingredients.
Reduce heat and return the rabbit,
onions, garlic and juices to the
skillet. Cook for 5 minutes.
Cover and bake in a 350 oven for
1 to 1 1/2 hours until tender but not
falling apart.
Serve with polenta or rice. Serves 68.
Rabbit Fricassee
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2 cups red wine
2 tbs. lemon juice
2 bay leaves
1 teaspoon thyme
¼ teaspoon marjoram
Salt and Pepper
1 teaspoon garlic powder
2 rabbits, cut into serving
pieces
2 tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tbs. cornstarch
Mix wine, lemon juice, bay
leaves, thyme, marjoram, salt,
pepper and garlic powder to make
marinade.
Place rabbit in large baking dish
and pour marinade over rabbit.
Cover and refrigerate overnight.
Remove rabbit from marinade
when ready to cook and dry well.
Strain marinade and save.
Heat oil in a large skillet. Sauté
onions and garlic. Add rabbit and
marinade to skillet then cover and
simmer 1-1 ½ hours or until tender.
If sauce has not reached a
desired thickness for gravy, add
cornstarch and simmer while stirring
until it thickens.
Serves 6-8
Rabbit & Sage Fricassee
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4 large rabbit joints or 8
smaller pieces
2/3 cup butter
1 medium onion, finely
chopped
1 cup dry white wine
7/8 cup chicken stock
1 1/2 tablespoons fresh sage,
chopped (or dried sage)
2 tablespoons chopped
parsley
Salt & freshly ground black
pepper
1/2 tablespoon plain flour
1/2 tablespoon butter
3 tablespoons cream
1 egg yolk
Melt butter in a large pan and fry
onion gently for 4 minutes. Add
rabbit joints and brown them evenly
on all sides. Add white wine, chicken
stock, sage and parsley, and season
to taste with salt and pepper. Bring
to a boil, cover and simmer for about
30 minutes or until the rabbit is just
tender.
Remove the rabbit joints from the
pan and keep warm.
Cream flour and butter together
until a smooth paste is formed.
Boil rabbit juices from pan for 3
minutes. Gradually add the paste,
beating it into the juices until the
sauce has thickened and is smooth.
In a small bowl, beat cream with
egg yolk then stir it into the sauce.
Heat sauce through, but do not allow
to boil.
Return rabbit joints to the pan
and heat through, then transfer to a
warm serving dish and garnish with
croutons and springs of fresh sage.
Rabbit with Mushrooms and
Wine
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6 tablespoons butter or
margarine
1 cup finely chopped onions
1/2 pound fresh mushroom,
sliced
6 tablespoons flour
5 cups water
1 cup red wine
1 teaspoon thyme
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons parsley
2 bay leaves
1 3-pound rabbit, cut into
sections
Sauté onions and mushrooms in
butter until the onions are soft and
slightly brown. Push the onions and
mushrooms to one side and add
flour. Mix thoroughly and add water
and wine. Then add seasonings and
stir. Place the pieces of rabbit in the
pan and cover. Simmer for 11/2
hours or until tender.
Rabbit Smothered with Onions
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1 rabbit, cut into small pieces
Salt, to taste
Paprika, to taste
Flour
3 tablespoons butter
1 to 2 onions, sliced
1 cup sour cream
Season rabbit with salt and
paprika. Coat the pieces with flour.
Melt butter in a large skillet and
sauté rabbit meat until brown. Cover
the meat thickly with onion slices.
Sprinkle onions with salt. Pour in the
sour cream. Cover the skillet and
simmer for 1 hour, or bake at 325
degrees F until tender.
Braised Rabbit with
Strawberry Mint Sauce
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2 tbsp butter
1 tsp red wine
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 rabbit legs (2 front, 2 back)
1/2 cup rabbit or chicken
stock
1/2 cup dry white wine or
apple juice
2 cups strawberries, fresh or
thawed frozen
3-4 sprigs fresh peppermint or
2 tsp dried mint
In large skillet, over medium-high
heat, melt butter. Stir in vinegar,
cinnamon and cloves. Add rabbit
pieces and brown on either side,
about 5-7 minutes. Add stock and
wine/apple juice.
Bring to a boil, cover and reduce
heat to simmer. Cook 30 minutes or
until rabbit is tender.
In blender or food processor fitted
with metal blade, process
strawberries and mint until smooth.
Remove rabbit from skillet and
place on serving platter. Keep warm.
Drain liquid from skillet and add
to strawberry purée. Heat sauce over
medium heat 3 to 5 minutes, stirring
continuously until warm. Do not boil!
Pour sauce over rabbit. Garnish
with strawberry slices and mint, if
desired.
Roast Stuffed Rabbit
This dish is great for holidays like
Easter or Thanksgiving. The Oriental
flavoring of the seasonings used
goes well with yams and garden
vegetables.
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2 teaspoons cooking oil
2 tablespoons onion, finely
minced
1/4 cup celery, finely minced
2 cups soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground dry
ginger
2 teaspoon soy sauce
1/4 cup water chestnuts,
chopped
1/3 cup rabbit or chicken
stock
1 rabbit (2-3 pounds)
1 tablespoon soft butter
1/2 teaspoon paprika
2 tablespoons marmalade
2 teaspoons bottled steak
sauce
Heat oil in a small skillet. Add
onion and celery, sauté until soft.
In a large bowl, mix onion, celery,
bread crumbs, salt, pepper, ginger,
soy sauce and water chestnuts.
Spoon into cavity of rabbit, fasten
with skewers.
Blend butter and paprika, brush
on surface of rabbit. Roast, covered,
at 180°C (350°F) for 50 minutes after
juices begin to sizzle.
Mix marmalade and steak sauce,
spoon over rabbit. Roast uncovered,
20 minutes longer.
Serves 4.
Mexican Rabbit
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1 rabbit, disjointed
2 cup corn
1 teaspoon parsley
10 ounce can tomatoes
1 teaspoon rosemary
1 cup minced black olives
1 teaspoon thyme
2 teaspoons chili powder
1 bay leaf
Salt and pepper to taste
2 peppercorns
2 cups yellow cornmeal
1 garlic clove, minced
1 egg yolk
1/2 cup shallots, minced
Place rabbit, parsley, rosemary,
thyme, bay leaf, and peppercorns in
a large saucepan and add enough
water to cover. Bring to a boil and
simmer for 30 minutes or until rabbit
is tender.
Drain rabbit and reserve 1 cup
liquid. Remove rabbit from bones.
Sauté garlic and shallots in small
amount of fat in a skillet until tender,
then add rabbit meat, corn,
tomatoes, olives, chili powder, salt,
and pepper. Simmer for 20 minutes.
Combine cornmeal and egg yolk.
Strain the reserved liquid, add to
cornmeal mixture and mix well. Stir
into rabbit mixture and spoon into a
greased casserole. Bake at 325
degrees for 40 minutes or until set.
Serves 6.
Rabbit à l'Orange
Serve with Greek-style roast
potatoes and a dark green
vegetable.
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1/4 cup flour
3/4 teaspoon paprika
1/4 teaspoon salt
1 fryer rabbit (2-3 pounds), cut
into pieces
1/4 cup butter or oil
2 medium onions, thinly sliced
3/4 cup orange juice
1 1/2 teaspoons orange zest,
from untreated orange
1/2 teaspoon ground thyme
1/2 teaspoon salt
A pinch of pepper
3/4 cup dry white wine
Combine flour, paprika and salt in
a plastic bag. Add rabbit pieces a
few at a time and shake to coat all
sides.
Heat oil in a large skillet at
medium-high heat and brown rabbit
lightly.
While rabbit is browning, combine
onions, orange juice, orange zest,
thyme, salt and pepper in a small
saucepan. Bring to boil, reduce heat
and simmer 10 minutes.
Place rabbit pieces in a shallow
baking dish in a single layer. Add
wine to the orange sauce and pour
over rabbit pieces.
Bake rabbit in pre-heated oven at
180°C (350°F) until very tender,
basting often.
Serves 4 or 5.
White Wine Rabbit
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2 rabbits, cut into serving
pieces
Salt and pepper
Flour
2 tbs. olive oil
2 onions, sliced
2 cloves garlic, minced
6 carrots, peeled and sliced
1 lb. fresh mushrooms, sliced
2 tbs. fresh parsley, minced
1/4 teaspoon thyme
1/2 teaspoon oregano
4 bay leaves
2 cups dry white wine
Preheat oven to 350 degrees F
(180 degrees C).
Place oil, onions, garlic, carrots
and mushrooms in large casserole
dish.
Salt and pepper rabbit and coat
with flour then place on top of
vegetables in casserole dish.
Sprinkle with parsley, thyme and
oregano. Add bay leaves and wine.
Cover and bake 1 hour or until rabbit
is tender.
Remove bay leaves before
serving.
Serves 6-8
Louisiana Creole Rabbit
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1 cleaned rabbit (about 3
pounds)
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 cup onion, chopped
3 garlic cloves, minced
2 tablespoons white vinegar
1 teaspoon browning sauce
1 8 ounce can mushrooms,
drained
1 tablespoon butter or
margarine, melted
1 tablespoon parsley, minced
2 tablespoons green bell
pepper, minced
2 tablespoons green onions,
chopped
2/3 cup white wine, dry
Dry rabbit and place in bowl.
Combine salt, black pepper, cayenne
pepper, onion, garlic and vinegar;
pour over rabbit, turning pieces to
coat. Cover bowl and marinade
overnight in refrigerator.
Preheat oven to 450 degrees F (
230 degrees C).
Transfer rabbit and marinade to
well-greased baking dish. Bake in
oven for 1 hour.
Combine remaining ingredients
and pour over rabbit. Bake 30 to 45
minutes more, until rabbit is forktender.
Baked Cajun Rabbit
For a complete meal, serve this with
roasted sweet potatoes, black eyed
peas and fresh oranges. Crawfish
make a fine appetizer.
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1 fryer rabbit, cut up
1 tablespoon cooking oil
1 10-ounce can tomato soup
1/2 cup green pepper,
chopped
1/2 cup onion, chopped
1/2 cup okra, sliced
1 teaspoon salt
1/2 teaspoon ground oregano
1/4 teaspoon ground white
pepper
In a skillet, brown rabbit pieces in
hot oil.
Place rabbit in a 2 L (2 qt)
casserole. Mix remaining ingredients
and pour over rabbit. Bake, covered,
at 180°C (350°F) for 1 hour. Remove
cover during last 15 minutes.
You can also “bake” this in a
smoker or on the grill in indirect heat.
Serves 4 to 6.
Lemony Marinated Rabbit
You can also grill this rabbit after
marinating and serve with roasted
potatoes and corn on the cob.
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3/4 cup lemon juice
1 tablespoon lemon zest (from
untreated lemon)
3/4 cup olive or canola oil
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground
marjoram
2 tablespoons brown sugar
1/4 cup finely minced onion
1 clove garlic, minced
1 dressed rabbit
Mix lemon, lemon zest, oil, salt,
pepper, marjoram, brown sugar,
onion and garlic to make marinade;
place in a large shallow glass dish or
large resealable plastic bag. Place
rabbit in marinade, turning to coat all
surfaces. Cover and marinate
several hours or overnight, basting
with marinade occasionally.
Drain rabbit; reserving marinade.
Place on a rack in a shallow roasting
pan. Roast, uncovered, at 180°C
(350°F) for 1 hour.
While rabbit is roasting, bring
marinade to a boil and keep warm.
Use heated marinade for basting
rabbit occasionally while roasting.
Serves 4 to 6.
Fenek Bit-Tewn U Blilmbid
(Garlic and Wine Flavored
Rabbit)
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1 jointed rabbit
1 bottle of red wine
2 or 3 bay leaves
Oil for frying
A large quantity of garlic enough to cover the bottom of
a frying pan
Pour about half the bottle of wine
over the rabbit and leave for a few
hours or overnight.
Peel garlic and put in a large
frying pan with about 3 tablespoons
oil. Heat gently, add as many joints
of rabbit as will fit in the pan and fry
until brown on both sides. When all
the rabbit is fried return it to the pan
and sprinkle it with the wine in which
the rabbit was soaked. Add bay
leaves. Cover and cook gently until
the rabbit is tender. This may be one
hour if the rabbit is young, up to 2
hours otherwise. Add more wine if
necessary.
Serves 4.
Colonial Rabbit
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2 rabbits, sections
Flour
1 tablespoon olive oil
1 can chicken broth or stock
1/2 onion, diced
3 carrots, peeled and coined
3 bay leaves
1 clove garlic, pressed
1 small can tomato paste
1/4 cup very cold water
2 tablespoons flour
4 tablespoons currant jelly
1/2 lb. mushrooms, sliced
Flour meat and brown in skillet
with oil.
Remove meat from pan. Add
chicken broth and bring to a boil.
Stir in onion, carrots, bay leaves
and garlic and simmer for 20-30
minutes. Add tomato puree and
continue to simmer.
Remove 1/4 cup broth from pan
and combine with water and flour,
mixing until smooth.
Return rabbit to pan. When rabbit
is cooked through, remove from
mixture.
Strain the mixture to catch bones.
Sauté mushroom and add to broth or
serve on the side.
Serves 4-6
White Wine Braised Rabbit
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1 tablespoon cooking oil
1 rabbit (2-3 pounds) cut up
into sections
1 green pepper, sliced
1 clove garlic, crushed
1 cup sliced mushrooms
1 teaspoon salt
Tabasco sauce, to taste
2 medium tomatoes, chopped
1/3 cup dry white wine
Heat oil in a large skillet at
medium heat. Brown rabbit pieces
on all sides; set aside.
Add green pepper, garlic and
mushrooms to skillet. Sauté until
tender.
Spread in skillet; cover with
rabbit. Sprinkle with salt and
Tabasco. Add tomatoes and wine.
Reduce heat. Simmer, covered, for
45 minutes. If using a stewer rabbit,
increase cooking time to 2-3 hours,
until the rabbit meat is tender.
Serves 4.
Vineyard Rabbit
Serve with the first green grapes of
the season and roasted ears of corn.
Serves 4 to 6.
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1 fryer rabbit, cut into pieces
6 grape leaves or 1/4 cup
fresh parsley
1 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon pepper
1/2 teaspoon paprika
1/4 cup melted better
1/4 cup green onions,
chopped
1 teaspoon salt
Line casserole with grape leaves.
Place rabbit pieces on grape leaves.
Mix all remaining ingredients
thoroughly and pour over rabbit.
Cover with foil and bake 1 hour at
163°C (325°F).
Remove foil, turn rabbit pieces,
increase heat to 180°C (350°F) and
bake for 30 minutes, basting 2 or 3
times. Increase heat to 195°C
(375°F) and bake an additional 30
minutes, basting frequently.
Rabbit Surprise
The surprise is how good this tastes!
Serves 4 to 6.
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1/4 cup butter
1 fryer rabbit, cut into pieces
2 tablespoons flour
1 cup wine
1 tablespoon tomato paste
1/8 teaspoon ground thyme
2 medium onions, sliced
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1 clove garlic, crushed
1 cup water
3 sprigs parsley
Salt and pepper to taste
1 bay leaf
8 mushrooms, sliced
Melt butter in skillet, place rabbit
pieces and brown. Blend flour, water,
wine and tomato paste. Add to skillet
and cook 3 minutes. Add onions,
garlic, parsley, salt, pepper, bay leaf
and thyme.
Simmer 1-1/2 hours until meat is
tender. Add mushrooms and heat
thoroughly.
Chef’s Rabbit
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1 rabbit
Salt and white pepper
Flour
6 bacon slices, cut into large
squares
1 onion, finely chopped
8 extra large mushrooms,
whole or quartered
6 ounces beef stock
1 cup sour cream
Season meat with salt and white
pepper and dredge with flour. In hot
oven-safe skillet, cook bacon pieces
about half way. Add rabbit and
brown on both sides. Add onions and
sauté with meat. Add mushrooms.
Pour beef stock over all and put in
preheated oven at 450 degrees for
30 minutes, or until meat is done.
Take meat out. Whip sour cream
into remaining pan juices and pour
over meat.
Serves 2
Hasenpfeffer (Braised Rabbit
in Spiced Red Wine Sauce)
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1/2 pound lean bacon, finely
chopped
2 -2 1/2 to 3 pound fryer
rabbits, cut into serving pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
1/2 cup shallots or onions,
minced
1/2 teaspoon garlic, finely
chopped
1 cup dry red wine
1 cup chicken stock
2 tablespoons brandy
1 teaspoon currant jelly
1 small bay leaf
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
2 teaspoon fresh lemon juice
In a heavy 5 qt. flameproof
casserole, cook bacon over
moderate heat, stirring frequently,
until crisp. Spread bacon out on a
double thickness of paper towels to
drain and set aside the casserole
with bacon fat.
Wash rabbit pieces under cold
water and pat thoroughly dry.
Sprinkle pieces with salt and pepper,
then dip into flour and shake off any
excess.
Heat bacon fat in the casserole
over high heat until it sputters. Add
rabbit, a few pieces at a time and
brown on all sides, regulating the
heat so that they brown quickly and
evenly without burning. As they are
done, transfer the pieces to a plate.
Preheat oven to 350 degrees F
(180 degrees C).
Pour off all but 2 tablespoons fat
from the casserole and in it cook the
shallots/onions and garlic, stirring
frequently, for 4 or 5 minutes until
the onions are soft and transparent
but not brown. Pour in wine and
stock, and bring to a boil over high
heat, scraping in any brown bits
clinging to the bottom and sides of
the pan. Stir in brandy, currant jelly,
bay leaf, rosemary and thyme, and
return rabbit and any juices collected
around it to the casserole. Add
drained bacon, cover the casserole
tightly and bake in oven for 1 to 1 1/2
hours, or until the rabbit is tender but
not falling apart. (Young fryer rabbits
cook in about an hour).
Pick out the bay leaf, stir in the
lemon juice and taste for seasoning.
The sauce should be quite peppery.
Serve the rabbit directly from the
casserole or arrange on a deep
heated platter and pour the sauce
over.
Serve with noodles or German
Spatzle. Serves 6-8.
Baked Rabbit Divine Version 1
This recipe and the following recipe
share a marinade step but result in
two very different rabbit dinners.
Because you can marinate the rabbit
for several days, soak two rabbits at
once and split the marinade sauce in
half when preparing dinner..
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1 rabbit, cut into serving
pieces
Marinade Ingredients
• 2 celery stalks, with
leaves, - chopped
• 2 medium onions;
chopped
• 1 carrot; sliced
• 1/2 cup fresh parsley,
chopped
• 1 bay leaf
• 2 sprigs fresh rosemary
• 6 peppercorns; bruised
• 2 cups dry red wine
• 1/2 cup vinegar
Preparing the rabbit
• 1/4 cup butter or
margarine
• Salt
• Freshly ground pepper
• 4 fresh tomatoes, chopped
-OR- 8 oz tomato sauce
• 3 allspice berries
Place rabbit in a large glass or
earthenware bowl. Combine celery,
onions, carrots, herbs, peppercorns,
wine, and vinegar and pour it over
the meat. Cover and refrigerate for a
day or two, turning the pieces over
occasionally.
On serving day, drain rabbit
pieces, reserving the marinade, and
wipe dry. Transfer the marinade to a
casserole and simmer for 15
minutes.
Preheat oven to 225 degrees F
(110 degrees C).
While marinade is cooking, heat
butter in a large frying pan. When
butter is very hot, sear the meat over
high heat until it is reddened in color
without browning. Remove from
heat, and with a spatula. lift rabbit
pieces into the simmering marinade,
then pour in the remaining butter.
Taste for seasoning, then add salt
and pepper, tomatoes, and allspice.
Weigh the meat with a small plate to
keep it under the sauce, then bake
for 2-1/2 hours, or until the meat is
tender and the sauce thickened.
Baked Rabbit Divine Version 2
Marinate the rabbit pieces per the
instructions above but cook it
differently in the end. This allows you
to marinate two rabbits at once and
only cook one per day, but with a
completely different outcome.
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1 rabbit - cut into serving
pieces, - and marinated 1 or 2
days
1/4 cup butter
2 pounds small white onions
(should equal to weight of
rabbit)
1 cup canned tomato sauce
3 whole cloves
2 garlic cloves
1 tablespoon raisins (optional)
1 bay leaf
1 teaspoon granulated sugar
1/2 cup dry white wine
2 tablespoon wine vinegar
Fresh rosemary
Remove rabbit from marinade
and wipe dry. In a large casserole,
heat butter or oil and sear the rabbit
over high heat until reddened in
color, without browning the fat.
Preheat oven to 225 degrees F
(110 degrees C).
Meanwhile, peel onions and cut a
cross in the root end with a sharp
pointed knife to keep them from
falling apart during cooking. Arrange
around the rabbit, then stir in
remaining ingredients. Add enough
water to cover, place an inverted
plate over the meat to keep it under
the sauce and bring to a boil.
Transfer to the oven and bake for
2 to 2-1/2 hours, until rabbit and
onions are tender.
Remove from oven and carefully
pour off the sauce into a small
saucepan. Boil down to 1-1/2 cups.
Remove plate from casserole, pour
the sauce over, and garnish with
additional rosemary. Serve warm.
NOTE: Flavor improves the second
day. Serves 6.
Rabbit Pasta Dishes
Cajun Rabbit Pasta
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8 ounces linguine pasta
1 rabbit cut into pieces
4 teaspoons Cajun seasoning
4 tablespoons butter or
margarine
1 red bell pepper, sliced
1 green bell pepper, sliced
½ pound fresh mushrooms,
sliced
2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black
pepper
1/4 cup grated Parmesan
cheese
Bring a large pot of lightly salted
water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente;
drain.
Place the rabbit and the Cajun
seasoning in a plastic bag. Shake to
coat. In a large skillet over medium
heat, saute the rabbit in butter or
margarine until almost tender (5 to 7
minutes).
Add the red bell pepper, green
bell pepper and mushrooms. Saute
and stir for 2 to 3 minutes. Reduce
heat.
Add the cream and spices. Heat
through and allow sauce to thicken.
Add the cooked linguine, toss
and heat through. Sprinkle with
grated Parmesan cheese and serve.
Rabbit Pasta with Tarragon
Sauce
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2 rabbits, cut into serving
pieces
Salt and pepper
4 tbs. olive oil
1 cup onion, chopped
1 cup carrot, peeled and
chopped
1 cup celery, chopped
Flour
2 cans chicken broth
1/2 cup sherry
2 teaspoon tarragon
1 cup heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup parsley, minced
Season rabbit with salt and
pepper. Place olive oil in skillet and
brown rabbit. Remove meat and
drain on paper towel.
Add onion, carrot and celery to
skillet. Sauté 5 minutes. Stir in
enough flour to make a paste. Blend
in broth, sherry and tarragon.
Return rabbit to skillet. Bring
sauce to a boil and reduce heat to
simmer. Baste meat frequently for
45-60 minutes.
Remove rabbit to serving platter
and keep warm in oven.
Strain and degrease sauce,
discarding vegetables. Return
remaining sauce to skillet and add
cream. Simmer until thickened,
stirring frequently.
Remove from heat and add
mustard and parsley. Pour sauce
over rabbit and serve.
French Sautéed Rabbit with
Cognac Sauce
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2 to 3 lbs. rabbit, cut into
serving pieces
1/4 cup olive oil
1/4 stick butter
1/4 teaspoon pepper
1/2 cup chopped onion or
shallots
1 cup cognac
4 cups white wine
1 bay leaf
Pinch of thyme
Pinch of ground cloves
Pinch of garlic powder
1 cup heavy cream
1/2 pound fresh mushrooms,
sliced
3 green onions, finely
chopped
1/4 cup cognac
Brown rabbit pieces in oil/butter
blend in an oven-safe pan. Season
with salt and pepper. Add chopped
onions and cook for 10 minutes.
Preheat oven to 350 degrees F
(180 degrees C).
Add 1 cup cognac, white wine,
bay leaf, thyme, cloves and garlic.
Simmer for 15 minutes.
Remove rabbit pieces from pan.
Strain sauce and mix with heavy
cream. Return meat and place in
oven for 45 minutes.
Add mushrooms and green
onions, which have been sautéed
separately. Add a little more cognac
and taste for seasoning. Serve rabbit
on heated platter and pour sauce
over.
Serve over noodles. Serves 4 to 6.
Lime Rabbit
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1 rabbit, cut into pieces
Salt and pepper, to taste
Oil for cooking
1/3 cup olive oil
1/3 cup lime juice
4 tablespoons onion, minced
2 teaspoons dried tarragon
1 teaspoon salt
1 teaspoon Tabasco
1-2 tablespoons flour
Water or chicken stock
Season rabbit with salt and
pepper. Lightly brown in oil, cooking
just a few pieces at a time. Remove
to casserole.
Whisk together olive oil, lime
juice, onions, tarragon, salt and
Tabasco, and pour over browned
rabbit pieces. Marinate at least an
hour. The longer it sits, the more
flavor it will have.
Preheat oven to 350 degrees F
(180 degrees C). Bake rabbit for 45
minutes.
Reheat oil in skillet. Stir in small
amount of flour and brown lightly.
Make a thin gravy/sauce using water
or chicken stock. Pour over rabbit
and return to oven for 25 to 30
additional minutes.
Serve rabbit pieces on warm
platter. Thicken sauce if needed with
corn starch and water. Season to
taste. Serve over noodles.
Rabbit Scallopini
When cutting up a fryer rabbit,
reserve the belly flaps in the freezer
until you have enough of them for a
meal. These still require pounding to
tenderize (because the meat fibers
lay the wrong way) but are otherwise
perfect for Scallopini.
If no bunny bellies are available,
tenderize the loin and hind leg meat
pieces by pounding with a meat
tenderizer until they are 6 mm (1/4
inch) thick.
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1 pound rabbit loin and hind
leg meat, or belly flaps
1 cup all-purpose flour
1 teaspoon salt
2 eggs
2 tablespoons water
1 cup cracker crumbs
1/2 cup Parmesan cheese,
grated
1 teaspoon ground sage
Zest of 1 untreated lemon,
grated finely
Prepare three bowls:
1. In bowl one, mix flour and
salt.
2. In bowl two, lightly beat eggs
with water.
3. In the third bowl, combine
cracker crumbs, parmesan,
sage and lemon zest.
Coat meat thoroughly in each
bowl, starting with the first, then
second, then third bowls. Fry coated
pieces in a hot skillet, using oil or
shortening for about 3 minutes on
each side or until golden brown.
Serve with spaghetti and tomato
sauce
Serves 4.
Rabbit Cacciatore over Pasta
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1 fryer rabbit, cut up
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 stalk celery, chopped
1 can tomato sauce
1 can stewed tomatoes
1 green bell pepper, chopped
1 teaspoon salt
1/4 teaspoon freshly ground
pepper
1/2 teaspoon dried oregano
1/2 cup dry red wine
Heat oil in heavy skillet, sauté
rabbit until brown.
Add onion and garlic and brown
lightly. Add celery, tomato sauce,
tomatoes (undrained) and
seasoning, simmer slowly for 1 hour.
Add wine 5 minutes before
serving.
Serve over spaghetti or other favorite
pasta.
Serves 6 to 8.
Rabbit Bourguignon
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4 rabbit legs (2 front, 2 back)
3/4 cup red wine
1 bay leaf
6-8 pepper corns
1/4 cup flour
4 slices bacon, cut into 1 inch
pieces
1 cup rabbit or chicken stock
2 cups mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
1 tablespoon dried parsley
1 teaspoon dried thyme
1 tablespoon butter, softened
1 tablespoon flour
In a 3-liter casserole dish or bowl,
combine rabbit, wine, bay leaf and
peppercorns. Marinate in refrigerator
for 2 or 3 hours or overnight. Strain
rabbit and reserve marinade.
Measure 1/4 cup flour onto large
plate, and lightly coat rabbit pieces in
flour.
In a 3-liter heavy saucepan or
dutch oven, cook bacon over
medium high heat, until crisp.
Remove bacon with a slotted spoon
and set aside. Drain off all but 25 mL
(2 tbsp) fat. Add rabbit pieces to fat
in saucepan and brown on both
sides, about 10 minutes. Add wine
marinade to saucepan with
remaining ingredients, except butter
and 15 mL flour. Stir well to lift any
brown bits from bottom of pan. Cover
and bring to boil. Reduce heat to
simmer and continue cooking for 30
to 40 minutes.
Mix butter and flour to form paste.
Gradually add to sauce and stir well.
Return bacon to saucepan and bring
sauce to boil. Continue cooking until
sauce thickens.
Serve hot over cooked noodles.
Serves 4.
Hungarian Rabbit with Cream
Sauce & Mushrooms
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2 to 3 pound fryer rabbit
3 slices bacon, chopped
1 tablespoons butter
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
1 medium onion, finely
chopped
3 stalks celery, finely chopped
3 carrots, finely chopped
Pinch of allspice
Pinch of thyme
4-5 peppercorns
1 bay leaf
1 small can tomato sauce
1 pint sour cream or yogurt
1/2 pound button mushrooms
In a Dutch oven, cook bacon until
crisp. Add butter and melt. Add
rabbit pieces and brown lightly.
Season with salt and pepper. Blend
flour into grease. Add chopped
vegetables, remaining seasonings
and tomato sauce. Cover and cook
over low heat for about 45 minutes
or until tender.
Remove rabbit. Strain gravy, mix
with sour cream or yogurt and pour
over meat.
Sauté mushrooms separately in
small amount of butter and place on
meat before serving.
Serves 4 to 6.
Rabbit Sweet & Sour
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2-3 pound rabbit, cut into
serving pieces
2 cups water
1 cup cider vinegar
1 cup dry white wine
2 tablespoons salt
2 teaspoon freshly ground
pepper
2 tablespoons whole juniper
berries, crushed
1 medium onion, sliced
1 carrot, chopped
3 slices bacon, diced
2 tablespoons butter
1 tablespoons sugar
3 tablespoons flour
3-5 gingersnaps, crushed
1/2 cup sour cream
Caraway seeds to garnish
Wash rabbit pieces in cold water
and dry on paper towels. Put the
rabbit pieces in a large glass,
earthenware or stainless steel bowl
(do not use aluminum). Make a
marinade with water, vinegar, wine,
salt, pepper, juniper berries, onion
and carrot. Pour over the rabbit
pieces until covered. Add more
liquids if necessary. Cover dish
tightly and refrigerate for 2-3 days,
turning pieces daily.
Remove rabbit from the marinade
and dry on paper towels. Strain
marinade and reserve 2 cups of it.
Cook bacon in a Dutch oven until
transparent. Add butter and brown
the rabbit on all sides in the hot fat.
Add 1 cup of the marinade and
simmer covered over low heat for 1
hour. (Young rabbit cooks quickly check after 45 min.)
Remove rabbit pieces. Sprinkle in
sugar and flour. Gradually stir in
remaining 1 cup marinade and
gingersnaps. Return rabbit to Dutch
oven and simmer covered, stirring
frequently, for 20 minutes. (Stir
gently to avoid breaking up the rabbit
pieces).
Stir in sour cream and simmer for
10 minutes. Check seasoning; add
salt and pepper to taste.
Serve with hot noodles sprinkled with
caraway seeds. Serves 4-5.
Rabbit & Rice
East Indian Curried Rabbit
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2 to 3 lb. fryer rabbit or mature
rabbit
1 1/2 teaspoon salt
1/4 cup onion, finely chopped
1 clove garlic, chopped
1 teaspoon curry powder
1/4 cup milk
1/3 cup flour
Salt and pepper to taste
1 1/2 cups hot cooked rice
Cover rabbit pieces with salted
boiling water in heavy stewing pan.
Put the lid on it or use foil and
simmer 1 hour (2 hours for mature
rabbit) or until tender.
Drain and cool, saving broth.
Remove meat from bones and dice.
Bring to a boil 2 cups of broth,
onion, garlic and curry powder in
covered pan. Reduce heat and
simmer for 20 minutes.
In a bowl, add flour and stir in
milk. Add a few tablespoons of hot
broth and then stir flour mixture into
rest of broth. Cook over low heat
until thick and smooth, stirring
frequently.
Season to taste and add rabbit
meat.
Heat through and serve over rice.
Serves 4-6.
Scottish Rabbit Curry
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1 rabbit , cut into at least 12
pieces
3/4 cup bacon, cut into 1/2
inch cubes
6 button onions
4 tablespoons butter
1 tablespoon flour
1 tablespoon curry-powder
1 teaspoon mushroompowder
Salt, cayenne and turmeric to
taste
2 cups well seasoned stock
Brown rabbit pieces in butter,
with onions. When browned, add 1
1/2 cups well-seasoned stock, one
large spoonful of curry-powder and
one of flour, bacon, and button
onions. Season with a teaspoonful of
mushroom powder. Simmer for 30
minutes, stirring occasionally.
Add additional seasonings to
taste and continue to simmer until
sauce thickens.
Pile up the pieces of rabbit and
pour sauce over them. Serve with
plain boiled rice in a separate dish.
Serves 6.
Rabbit Cacciatore with Rice
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1 fryer rabbit, cut into sections
3 tablespoons olive oil
1/4 pound bacon, finely
chopped
6 bay leaves
1 large onion, finely chopped
1 clove garlic, crushed
1/4 teaspoon fresh ground
pepper
4 cups stewed tomatoes
1/4 cup tomato paste
1/4 teaspoon crushed dried
chilies
1/2 teaspoon dried oregano
4 tablespoons butter
1/2 cup fresh parsley, finely
chopped
1/2 teaspoon salt
1/2 cup dry red wine
Flour
Olive oil
Place olive oil in a deep
saucepan over medium heat. Add
bacon and bay leaves to hot oil. Add
onion and cook until a little past
golden brown. Add garlic and
pepper. Cook until the mixture is well
browned.
Add stewed tomatoes, tomato
paste, chili pepper, oregano, butter,
parsley and salt. Bring mixture to a
boil, remove from heat and let stand
until rabbit is added.
Flour rabbit and gently brown in a
separate pan in olive oil. When
brown, add wine. Simmer for 5
minutes, then add rabbit and wine
mixture to the other pan. Simmer for
40 minutes or until tender.
Serve over rice cooked in rabbit
stock and seasoned with saffron,
freshly ground pepper, salt and
butter.
Serves 6 to 8.
Rabbit Chop Suey
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2 cups coarsely cut rabbit
meat.
1/4 cup sliced mushrooms
2 Tablespoons butter
1 cup thinly sliced celery
1 small carrot , cut in thin
strips
1 medium onion, thinly sliced
1 1/2 cups rabbit broth (or
water with three chicken
bouillon cubes.)
2 cups canned bean sprouts
with liquid
3 tablespoons molasses
3 tablespoons soy sauce
Salt & pepper to taste
Cook rabbit meat and
mushrooms in butter over low heat a
few minutes until lightly browned.
Add celery, carrot , onion and broth.
Cover pan and boil gently 10-15
minutes, or until vegetables are
tender. Add bean sprouts and liquid
and heat to boiling.
Mix molasses and soy sauce;
add gradually to boiling mixture,
stirring constantly. Cook 2 minutes,
or until slightly thickened; add salt
and pepper.
Serve over rice.
Serves 6.
Oriental Rabbit Hot Pot
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6 cups rabbit or chicken stock
1 rabbit breast, cut into thin
strips
3 green onions, sliced
1 cup broccoli, sliced
1 cup chopped spinach
1 cup bean sprouts
1/4 cup corn
2 nests very fine egg noodles
Marinade:
• 2 tablespoons dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon ground ginger
• 1/2 teaspoon crushed dried
chilies
• 2 cloves garlic, crushed
• 2 teaspoons sesame seeds,
toasted
In a medium bowl, combine
marinade ingredients. Add rabbit,
mix well and set aside.
In a large wok or stock pot, bring
stock to boil. Add green onions and
broccoli; cook for 3 minutes. Add
spinach, bean sprouts and corn;
cook for 3 minutes.
Add rabbit mixture with marinade
and egg noodles; cook for further 3
to 5 minutes.
Ladle soup into bowls and
garnish with toasted sesame seeds.
Serves 8.
Stir-Fried Rabbit
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1 1/2 tablespoons vegetable
oil
2 garlic cloves, crushed
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3 slices fresh ginger root,
minced
1 2-pound rabbit, boned and
sliced into thin strips
3 tablespoons sherry
3 tablespoons soy sauce
3/4 teaspoon salt
1/2 teaspoon sugar
1/8 to 1/4 teaspoon cayenne
1/2 pound fresh mushrooms,
sliced
2 celery stalks, sliced thin
1/2 cup bamboo shoots
1/2 cup water chestnuts,
sliced
1 green pepper, sliced thin
12 scallions, sliced lengthwise
1/2 cup walnuts, cashews, or
almonds
1/2 cup chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
Heat half of the oil in a large
skillet. Add garlic and ginger root; stir
a few times. Add rabbit meat and stir
until it loses its pinkness, about 2 to
3 minutes.
Combine sherry, soy sauce, salt,
sugar, and cayenne and add to
meat; stir 1 minute more to blend.
Remove rabbit and sherry mixture
from the skillet.
Heat remaining oil in skillet. Add
vegetables and nuts; stir to coat with
oil, about 1 to 2 minutes. Stir in
chicken broth and heat quickly.
Return rabbit and sherry mixture to
pan and cook, covered, over medium
heat until done, about 2 to 3 minutes.
Meanwhile, blend cornstarch and
cold water to make a paste; add to
skillet and stir to thicken. Serve at
once.
Serves 4-6.
Rabbit Sweet and Sour
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1 or 2 rabbits, jointed
1 16 ounce can pineapple
pieces
1 green pepper, chopped
8 tomatoes, chopped
1 onion, finely chopped
1 tablespoon soft brown sugar
2 tablespoons wine vinegar
2 tablespoons soy sauce
Salt and pepper
1 tablespoon cornstarch
Place all ingredients except corn
flour into a skillet. Simmer gently for
1 hour or until meat is tender.
When rabbit has cooled, remove
meat and chop into small pieces.
Mix cornstarch with a little water,
add to skillet and bring to boil,
stirring constantly.
Add rabbit pieces back into
skillet, heat through and pour into a
serving dish.
Serve with boiled rice or pasta and
salad.
Rabbit and Greens
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4 rabbit joints
2 tablespoons olive oil
1 large leek, washed and
sliced
3 stalks celery, washed and
sliced
2 cups of chicken stock
1 8oz can butter beans
3/4 cup broccoli florets - fresh
or frozen
2 tablespoons cornstarch
6 tablespoons cold water
Freshly ground black pepper,
to taste
Heat olive oil in a large pan. Add
rabbit and cover for two to three
minutes. Add leaks and celery and
cook for two minutes.
Pour in chicken stock bring to a
boil, cover and simmer for 15
minutes.
Add butter beans and broccoli to
pan, return to a boil and simmer for
10 minutes or until rabbit is fully
cooked and tender.
Blend cornstarch with cold water
and stir into pan. Season with
pepper.
Serve with plain boiled rice or brown
and wild rice mixed.
Rabbit Sauté
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3 tablespoons olive oil
2 rabbits, cut into serving
pieces
4 cloves garlic, minced
2 large onions, minced
1 cup white wine
2 16-oz tomato paste
1 teaspoon thyme
4 bay leaves
1 teaspoon sweet basil,
rubbed
1 teaspoon dry parsley
1 can black olives
Heat olive oil in large skillet and
brown rabbit, garlic, and onions.
Remove rabbit and drain on paper
towel.
Pour in wine and bring to a boil.
Add tomato sauce, thyme, bay
leaves, sweet basil and parsley. Stir
well; return rabbit to skillet. Cover
and simmer 30 minutes.
Add olives and simmer 10
additional minutes.
Serve over a bed of rice.
Servings: 6
More Rabbit Dishes on the Stove
Sautéed Rabbit with Sour
Cream and Bacon
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1 young rabbit, cut into
serving pieces
1/2 cup flour
1 teaspoon salt
1 1/2 teaspoons dry mustard
1 teaspoon thyme
1/2 teaspoon freshly ground
pepper
5 or 6 thick slices bacon
1/2 cup chicken or beef stock
1 cup sour cream
2 tablespoons chopped
parsley
1 teaspoon salt
Combine flour, salt, dry mustard,
thyme and fresh ground pepper in a
plastic bag. Shake rabbit pieces well
in bag with seasoned flour.
Sauté bacon until just crisp.
Remove, and keep warm wrapped in
paper towels.
Heat bacon fat and brown rabbit
pieces on both sides in the fat.
Reduce heat and add stock. Cover
pan and simmer 10 to 15 minutes, or
until the rabbit is tender.
Transfer rabbit to a hot platter,
and skim off all but 2 tablespoons of
fat from the pan. Add sour cream,
chopped parsley, and salt. Stir over
medium heat till well mixed and
heated through, but do not let boil.
Spoon sauce around the rabbit, and
serve with mashed potatoes.
Rabbit à la Mode
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1 rabbit, cut into small pieces
Vinegar & water to cover (1
part vinegar to 2 parts water)
2 bay leaves, divided
6 peppercorns
1 onion, peeled
Salt and pepper, to taste
Flour to dredge rabbit pieces
1 cup water
3 tablespoons butter or
margarine
1/2 cup sour cream
Place rabbit meat into a crock or
jar. Cover with vinegar and water.
Add 1 bay leaf, peppercorns, and
onion. Marinate in refrigerator for 1
to 2 days.
Remove meat from crock and
sprinkle with salt and pepper. Coat
meat with flour. Melt butter in a large
skillet; sauté rabbit pieces until
brown.
Combine 1 cup water with salt,
pepper, and the remaining bay leaf.
Pour the mixture over the meat.
Cover skillet and simmer until done.
Do not allow the mixture to boil at
any time.
Remove meat from the pot.
Thicken broth with a paste of flour
and water or cornstarch. Stir in sour
cream. Heat through but do not boil.
Serve immediately.
Rabbit Dijon
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4 large hind-quarters of rabbit
1/2 teaspoon salt
1/4 black pepper
2 tablespoons olive or salad
oil, divided
2 tablespoons butter or
margarine, divided
3 tablespoons chives or green
onions, chopped
Juice of 1/2 a lime or lemon
3 tablespoons chopped
parsley
2 teaspoons Dijon-style
mustard
1/4 cup chicken broth
Place meat between two sheets
of wax paper and pound slightly with
a mallet to flatten. Sprinkle with salt
and pepper.
Heat 1 tablespoon each of oil and
butter in large skillet. Cook meat
over high heat for 3 minutes on each
side. Do not cook longer or it will dry
out.
In a separate pan, add chives or
green onions, parsley and mustard
and cook for 15 seconds, stirring
constantly. Whisk in broth. Stir until
sauce is smooth. Whisk in remaining
butter and oil.
Pour sauce over meat .and return
to burner for 20 minutes on medium
heat until heated through.
Rabbit Livers with Mushrooms
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1 slice bacon, diced
1/8 teaspoon pepper
2 tablespoons fat
1 teaspoon lemon juice
1 teaspoon chopped onion
1/4 cup sliced mushrooms
6 rabbit livers
1 cup chicken stock
2 tablespoons flour
1 tablespoon chopped parsley
1/2 teaspoon salt
Sauté bacon until browned.
Remove bacon.
Add fat and onion to pan. When
onion is tender but not brown add
livers and sauté for 2 minutes. Add
flour, salt, pepper, lemon juice and
mushrooms. Blend. Add stock
gradually and cook until mushrooms
are tender. Garnish with chopped
parsley.
Serves 4-6
Rabbit Tarragon
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4 rabbit joints, boned
1 tablespoon of olive oil
1 cup of white wine or chicken
stock
1 tablespoon of soy sauce
1 tablespoon of tomato puree
3 to 4 fresh sprigs of tarragon
or 2 tablespoons of dried
tarragon
Pinch of salt and black pepper
to taste
Fry rabbit gently in olive oil in a
large pan. Do not brown. Add wine
or chicken stock, soy sauce and
tomato puree. Add 1/2 of tarragon
and season to taste.
Simmer gently for 30 to 40
minutes in a covered pan.
Immediately before serving turn
off the heat and stir in remaining
tarragon.
Serve with baked potato and green
beans.
Casseroles & Meat Pies
Rabbit, Rice & Tomato
Casserole
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1 rabbit jointed
1/2 cup ham or bacon, diced
1 large onion, finely chopped
1/4 cup fat
1/2 cup long grain rice
1 8 oz can tomatoes
1 cup rabbit or chicken stock,
divided
1 sprig thyme
1 bay leaf
Salt and pepper
Soak rabbit joints in salted water
for 30 minutes and pat dry.
Preheat oven to 350 degrees F
(180 degrees C).
Heat fat in large frying pan, add
rabbit joints and brown both sides
before transferring them to
casserole.
Put ham or bacon, onion and rice
into frying pan, stir gently until onion
becomes slightly brown and fat is
absorbed. Add tomatoes, half the
stock, herbs, salt and pepper, and
bring to boil.
Pour mixture over rabbit and add
rest of stock so that rabbit is just
covered. Put on lid and cook in oven
for 1 1/2 to 1 3/4 hours until rabbit is
tender. Remove stem of thyme and
bay leaf before serving.
Serve with carrots or buttered
cabbage. Serves 4-5.
Grippers Rabbit Pie
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3 young rabbits
1 medium onion
5 slices of unsmoked bacon
2 cloves of garlic
Fresh herbs (roughly chop
parsley, thyme, chives, to
taste)
Cream
Egg white
Small glass of dry sherry
Pastry crust, Frozen or
homemade
Seasoning
1 cup double cream
Preheat oven to 350 degrees F
(180 degrees C).
Place whole rabbits in tray and
cover with bacon. Cook in oven for
about 15 minutes.
Sweat sliced onions and crushed
garlic in a pan until soft. Add sherry
and reduce.
When rabbits are cooked,
debone and add meat to pan with
the bacon, chopped. Throw in herbs,
add a little water if necessary and
cream.
Roll out pastry crust to about 1/4
inch thick and wash with egg. Place
rabbit mix in suitable pie dish and top
with pastry, egg-washed side down.
Bake until pastry is golden.
Rabbit Stewed in White Wine
Sauce
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2 1/2 to 3 pound rabbit, cut
into serving pieces
1 cup dry white wine
2 tablespoons white wine
vinegar
1/4 cup olive oil
1 onion, thinly sliced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoon finely chopped
fresh parsley
1/2 teaspoon salt
Freshly ground black pepper
1/4 lb. salt pork, diced
2 cups water
1 tablespoon butter
12 to 16 small white onions
(about 1 inch in diameter),
peeled
3 tablespoons shallots, finely
chopped
1/2 teaspoon garlic, finely
chopped
2 tablespoons flour
1 1/2 cups chicken stock
Bouquet garnish of 4 parsley
sprigs and 1 bay leaf, tied
together
Wash rabbit under running water
and dry it with paper towels.
Combine 1/2 cup of the wine, 1
tablespoon wine vinegar, olive oil,
sliced onion, thyme, bay leaf,
parsley, salt and pepper for the
marinade in a shallow baking dish or
casserole. Marinate rabbit 6 hours at
room temperature or 12 to 24 hours
refrigerated. Turn the pieces every
few hours.
Simmer pork cubes in 2 cups
water for 5 minutes. Drain and pat
dry with paper towels. In a heavy 1012 inch skillet, melt 1 tablespoon
butter over moderate heat. Add pork
cubes and brown until they are crisp
and golden. Set pork aside and pour
most of the fat into a bowl, leaving
just a film on the bottom of the skillet.
Brown the onions in the fat left in the
skillet, then transfer to a bowl.
Remove rabbit from marinade
and dry with paper towels. Reserve
marinade.
Brown rabbit in the skillet, adding
more fat as needed, then transfer
pieces to a heavy flameproof 2 to 3
qt. casserole. Pour off almost all of
the fat from the skillet and add
shallots and garlic. Cook, stirring
constantly, for 2 minutes. Stir in flour
and cook, stirring over low heat 1
minute. Remove from heat and pour
in remaining 1/2 cup wine and stock,
stirring constantly. Cook over
moderate heat, stirring, until the
sauce thickens. Then pour it over the
rabbit and add the bouquet garnish,
reserved marinate and browned pork
cubes.
Preheat oven to 350 degrees F
(180 degrees C).
Bring stew just to a boil on top of
stove, cover and cook on middle
shelf of oven for 40 minutes. Gently
stir in onions and cook for another 20
minutes, or until rabbit is tender
when pierced with the tip of a sharp
knife. Just before serving, stir in
remaining 1 tablespoon vinegar and
taste for seasoning. Serve directly
from the casserole.
Serves 4-6.
Casserole of Rabbit in Red
Wine
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1/4 cup butter
2 tablespoons oil
1 Spanish onion, peeled and
diced
1/3 cup bacon, chopped
1 clove of garlic, crushed
3 pounds rabbit, jointed
Seasoned flour
1 1/4 cups red wine
1 1/4 cups stock
Bouquet garni
Salt and Pepper
To Serve
• Springs of Parsley and
Croutons
Melt butter and oil in a large
saucepan and add the vegetables,
bacon and garlic. Fry gently, stirring
until pale brown.
Transfer the vegetables and
bacon to an ovenproof dish using a
slotted spoon.
Dip the rabbit joints in the
seasoned flour, fry them in the
saucepan until lightly browned, then
add them to the casserole.
Pour in the wine and stock, add
the bouquet garni and prunes and
cover.
Cook in a preheated oven 160C,
325F, gas mark 3.
Remove the rabbit joints to
serving dish and keep warm. Check
the sauce for seasoning, remove the
bouquet garni and pour the sauce
over the rabbit.
Serve with Brussel sprouts and
creamed potatoes.
Rabbit Stuffing Casserole
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2 cups carrots, chopped
2 cups onion, chopped
2 cups celery, chopped
1/2 cup butter
1 canister stove top stuffing
(chicken flavor)
3 cups cooked rabbit,
shredded
1/2 cup flour
2 1/2 cups chicken stock
2 cups milk
1 teaspoon fresh rosemary
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 cup shredded cheddar
cheese
Preheat oven to 350 degrees F
(180 degrees C).
In a large stockpot over mediumhigh heat melt butter. Add carrots,
celery and onion and cook until
tender (about 25 minutes).
Reduce heat to medium-low. Add
flour, stir constantly for 2 minutes.
Add stock and milk. Bring to a boil,
stirring until it thickens.
Add stove top, rabbit, rosemary,
salt, pepper and poultry seasoning.
Stir to mix completely. Spoon
mixture into 2 casserole dishes.
Bake for 30 minutes.
Remove from oven and add
cheese. Bake another 5 minutes or
until cheese melts.
Note: This recipe makes two
casseroles; one to eat immediately
and one to freeze or give to a friend!
Rabbit Pot Pie
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1/4 cup butter or margarine
1/4 cup chopped onion
1/2 cup chopped green
pepper
1/2 cup sifted flour
2 cups rabbit broth (or water
with chicken bouillon cubes)
3 cups coarsely cut cooked
rabbit meat
Salt and pepper to taste
Pastry (see recipe below)
Preheat oven to 425 degrees F
(220 degrees C).
Heat butter or margarine in a
large frying pan. Add onion and
green pepper and cook about 5
minutes over low heat.
Blend in the flour and cook until
the mixture bubbles. Pour in the
broth gradually, stirring constantly.
Cook until thick and smooth, stirring
frequently. Add salt and pepper.
Add meat to the sauce and heat
thoroughly. Pour mixture into a
shallow baking dish or pan.
Roll out the pastry and cut slits
for steam to escape. Fit to top of dish
or pan, crimping the edges of the
crust.
Bake pie for 15 to 20 minutes, or
until crust browns and sauce
bubbles.
Serves 4-6.
Note: To add variety to the meal, use
1 cup of cooked diced vegetables
(potatoes, carrots, celery, peas) with
2 cups rabbit meat.
PASTRY
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1 cup sifted flour
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1/2 teaspoon salt
1/3 cup shortening
About 2 tablespoons cold
water
Sift flour and salt together and cut
in shortening. Mix in just enough
water to hold ingredients together.
Chicken and Rabbit Casserole
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1 good sized rabbit
2 meaty chicken quarters
1 medium leek, chopped
2 large carrots, chopped
2 pounds potatoes, chopped
8 cups water
2 chicken bouillon cubes
2 tablespoons gravy granules
Preheat oven to 375 degrees F
(190 degrees C).
Boil chicken and rabbit together
until cooked through. (NOTE: Rabbit
takes longer to cook than chicken.)
Remove cooked meat from water
and set aside to drain and cool. Save
water used for boiling meat. Strip
meat off the bones, discarding bones
and skin.
Combine leeks, carrots and
potatoes in a bowl.
In a deep casserole dish, cover
the bottom with about half the
vegetables, then add meat and a
final layer with the rest of the
vegetables.
Measure water left from boiling
the meat and add enough water to
make 8 cups of liquid. Pour into
casserole dish. Cover tightly and
cook for a minimum of 1 hour.
Remove from oven and make
sure potatoes are cooked through.
When done, crumble in bouillon
cubes and add gravy granules. Stir
well and return to oven for 10
minutes.
Remove from oven and stir
again. Thicken with cornstarch and
water if a thicker sauce is preferred.
NOTE: This casserole can be eaten
straight away, but is even tastier if
left overnight and reheated
thoroughly the following day. It has a
very mild game flavor so it is a great
way to introduce people to the flavor
of rabbit.
Rabbit on the Grill
Grilling note: Because rabbit is very
low in fat, it must be cooked over low
heat or it will become tough. If you
can hold your hand near the grill for
a count of 3-5 seconds, the fire
should be about the correct
temperature).
Beer-Butt Rabbit
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2 whole rabbits, about 3
pounds each
1 tablespoon sweet paprika
2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon packed brown
sugar
2 12 oz. cans beer
1 small onion diced
2 cloves garlic diced
Rinse rabbits inside and out; pat
dry.
In small bowl, combine spices
and sugar, mix well. Rub 1 teaspoon
of mixture on inside of each rabbit.
Rub remaining mixture on rabbit's
surface.
Open beer can and pour off
about half of the beer. Stuff onion
and garlic into cans. Ease rabbit over
beer cans, feet down, until rabbit is
resting on can and legs. Cans must
remain upright at all times.
Add a handful of soaked hickory
chips to the hot charcoal (optional).
Place rabbit and beer cans on grill
and close lid, leaving vents open.
Grill for 2 hours, or until legs wiggle
easily. Add six to eight briquettes to
fire every 30 minutes.
Serves 8.
Grilled Rabbit
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1 fryer rabbit, cut into pieces
1/2 cup lemon juice
3/4 cup butter
2 teaspoon salt
2 teaspoon summer savory
1 teaspoon paprika
1 teaspoon dry mustard
1/4 teaspoon pepper
Marinate rabbit in lemon juice for
at least three hours in refrigerator.
Melt butter in saucepan and add
remaining ingredients to make a
sauce.
Grill rabbit 5 to 7 inches from
coals, being careful that fire is not
too hot. Brush with butter mixture
and grill 40-45 minutes, turning
frequently until golden brown and
tender.
Foil Pouch Barbequed
Marinated Rabbit
This is a great make-ahead meal
that only tastes better the longer it
marinates.
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Heavy duty aluminum foil
Vegetable oil
2 medium carrots, diced
2 medium onions, diced
2 small tomatoes, diced
2 cloves garlic, minced
2 whole rabbits (2-3 pounds /
1.25kg each) without heart,
liver, kidneys
2 whole cinnamon sticks
1/2 cup dry sherry
2 teaspoons dried parsley
1 teaspoon dried rosemary or
oregano
1 teaspoon salt
Freshly ground pepper, to
taste
Prepare foil pouch big enough to
enclose the rabbits, by joining two
large sheets of foil together, forming
seam. Brush foil with oil.
Place prepared vegetables and
garlic on foil. Arrange rabbits over
vegetables and place cinnamon stick
in empty cavity of each rabbit.
In small bowl, combine remaining
ingredients and pour over rabbits.
Close foil pouch tightly to completely
seal in marinade, removing most of
the air. Refrigerate for 3 to 4 hours or
overnight.
Place foil pouch on 180°C
(350°F) barbecue grill, 15 cm from
heat, or bake in 180°C (350°) oven,
for 1 to 1.5 hours, or until rabbit is
almost cooked. Carefully open foil
and lift rabbits onto lightly oiled
barbecue grill or oven broiling rack.
Brush rabbits lightly on both sides
with oil. Cook, turning frequently until
evenly grilled or broiled on both
sides (about 10 to 15 minutes each
side). Remove from grill or oven;
discard cinnamon sticks and serve.
Serves 8.
Cookout Rabbit
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2 to 3 pound fryer rabbit, cut
into serving pieces
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooking oil
1/2 cup sherry wine
1 1/2 teaspoon seasoned salt
Season moist pieces of rabbit
with salt and pepper. Place over
medium-hot bed of coals.
Make sauce by mixing cooking
oil, sherry wine and seasoned salt
together. Keep rabbit well basted
with this sauce, turning pieces
frequently.
Cook for about 1 hour or until
tender.
NOTE: If you prefer to use your own
barbeque sauce, just add some oil to
it to help keep the rabbit moist.
Serves 4-6.
Fried Rabbit
Rabbit Fried in Onions
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Cooking oil for trying
1 onion, sliced
1/4 c flour
Salt and pepper, to taste
1 rabbit, cleaned and cut into
pieces
1 1/2 cups water
Lightly brown onions in oil.
Dredge rabbit pieces in flour, salt
and pepper. Lay pieces in hot skillet
with oil and onions and cook until
brown on both sides. Remove meat
from skillet.
Using a tablespoon of flour using
in the dredging, sprinkle the flour into
the cooking oil to make gravy. Cook
until brown.
Add 1 1/2 cups water, return
rabbit to mixture and cook slowly
until gravy thickens.
NOTE: An older tougher rabbit
should first be boiled in saltwater
until tender. A young rabbit does not
need any special preparation before.
Serves 6.
Golden Beer Fried Rabbit
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 fryer rabbit, cut up
1/4 cup olive oil
1 bottle beer
Combine flour, salt and pepper in
plastic bag. Shake rabbit pieces to
coat evenly.
Brown on both sides in oil in
heavy skillet or dutch oven. Reduce
heat and add bottle of beer, cover
and cook slowly 40 to 50 minutes or
until tender.
For crisp crust on rabbit pieces,
uncover for the last 10 to 15 minutes.
Serves 4 to 6.
Southern Fried Rabbit
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2 to 3 lb. fryer rabbit, cut into
pieces
1/2 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
Butter/oil for frying
1/2 cup hot water
Put moist pieces of rabbit in
plastic bag with mixture of flour and
seasonings. Shake bag until rabbit
pieces are coated with flour mixture.
Brown rabbit on all sides in heavy
skillet.
Remove to baking dish and add
hot water. Cover and bake at 325
degrees F(160 degrees C) for about
1 hour or until tender.
Serve with your favorite milk gravy
and homemade biscuits. Serves 4 to
6.
Heart of Dixie Fried Rabbit
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1 rabbit, fryer-sized, cut into
pieces
2 1/2 cups whole milk
2 eggs, beaten
2 1/2 cups flour
1 black pepper
1 tablespoon paprika
Oil for frying
Combine milk and eggs in bowl
large enough to contain rabbit
pieces. Add rabbit pieces and
marinate for an hour in the fridge.
Combine flour, pepper and
paprika in a shallow dish.
Remove rabbit from milk mixture,
shaking off excess, and dredge in
flour mixture. Return to fridge for 1520 minutes.
Add oil to cover bottom of skillet,
1/2 inch deep. Heat to medium-high
and add rabbit pieces. Using tongs,
brown both sides evenly, then
reduce heat to medium/medium-low.
Continue to turn rabbit pieces often
with tongs until cooked through,
about 20-25 minutes.
Serve with cream gravy (made
from the oil you used to fry rabbit)
and biscuits