16 rabbit recipes

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.

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.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

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.

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.

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.

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.

Hearty one-pot stew with rabbit, veal, or chicken simmered with pearl barley, leeks, garlic, and sage until the meat falls off the bone. No thickener needed.

One-pot rustic stew with rabbit, hare, veal, or chicken simmered with leeks, garlic, pearl barley, bay, and sage. A rural British-style dish where the barley doubles as starch and vegetable.

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.

Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.

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.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Rattlesnake and beans simmered with ground beef, pinto beans, stewed tomatoes, jalapenos, and garlic. A Southwestern cowboy chili with bragging rights, ready in under 30 minutes.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.