Recipes with rabbit

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Rustic herb and barley stew with rabbit, leeks, garlic, and sage simmered until fall-off-the-bone tender. Pearl barley thickens the broth into a hearty, one-pot meal.

Rabbit, squirrel and venison are featured in this game lovers stew.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Succulent stewed rabbit: flour-dredged rabbit browned in bacon fat, then braised with carrots, onion, red wine, and rosemary until fall-off-the-bone tender, finished in a rich wine gravy. Rustic comfort food.

No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.

German rabbit hasenpfeffer braised after a two-day vinegar marinade with pickling spices and onion. A traditional sour, tender stew with rich pan gravy made from the marinade.

German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.

Rabbit curry: butter-baked rabbit deboned and folded into a creamy curry sauce with apple, sour cream, and orange zest. A classic English-style mild curry served over rice.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.