Top 20 Rabbit recipes

Had this at my friend's place, and it was so delicious! Now I have the recipe too, and I will try to make it again very soon.

An exotic and succulent dish made with lean beef, veal, chicken and turkey. A heavenly dish for meat lovers!

A delicious French-Canadian dish made with boneless pork, veal and white wine.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

The perfect dish for seafood lovers can now be made and served in no time with your very own crockpot.

French rabbit stew braises disjointed rabbit in butter with white wine, beef stock, bacon, small white onions, mushrooms, and garlic. A rustic country braise with a built-in flour-thickened sauce.

Herb roasted rabbit with red potatoes, 24 garlic cloves, rosemary, and bacon crumbled on top. Rustic Italian-style one-pan dinner with deep savory flavor and crispy edges.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

Hasenpfeffer is a German braised rabbit stew simmered in red wine with bacon, shallots, peppercorns, currant jelly, rosemary, and thyme. Traditional spicy hunters stew with a glossy gravy.

Home-canned rabbit stew: deboned rabbit meat with potatoes, carrots, celery, onions and peas, preserved in jars for a hearty pantry stew anytime. Old-school homesteader cooking.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

Pan-seared rabbit braised with crispy bacon, mushrooms, and onions in rich beef stock, then finished with a velvety sour cream sauce. Rustic game cooking at its finest.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Rabbit jambalaya with the Cajun holy trinity of onion, celery, and bell pepper, bay, garlic, white and red pepper. Slow-browned for that smoky-brown jambalaya color.

Favorite hasenpfeffer marinates rabbit for three days in red wine, vinegar, and pickling spice, then braises slow with onions and finishes the gravy with sour cream. Old-world German classic.

Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.

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.

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.