86 rabbit recipes

Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.

Classic Welsh Rabbit with sharp cheddar, white wine, and dry mustard spooned over crisp toast. This rich, velvety cheese sauce comes together in just 30 minutes.

Pink Rabbit is a three-ingredient riff on Welsh Rarebit with tomato soup, melted cheese, and canned tuna heated together and spooned over buttered toast. Quick, creamy, and comforting.

Rabbit braised in white wine with onion, carrot, celery, thyme, and marjoram, finished with sour cream. Cooked entirely in the microwave and served over buttered noodles.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.

Rabbit with tomatoes and herbs: bacon-wrapped pieces rubbed with thyme and garlic, browned then simmered in a fresh tomato sauce. A rustic European-style dinner ready in 50 minutes.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

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 livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.

Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

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.

Spanish empanadillas stuffed with wine-braised rabbit, fennel and olives, folded into a thyme-scented dough and baked golden. Savory little hand pies for tapas or a Mediterranean spread.

Let a little Welsh heritage into your life with this scrumptious dish that is perfect dinner to enjoy with guests.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.