23 rabbit recipes

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.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.

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

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.

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

Slow-cooker rabbit stew braised low and slow with tomatoes, onion, rosemary, and dry white wine. Italian-style stewed rabbit that turns rich and fork-tender after 8 hours unattended.

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

Mexican-style rabbit braised in a chili-infused, peanut-thickened sauce warmed with cumin, clove, and nutmeg. A rustic, mole-adjacent dish where peanut butter lends body and depth. Works with chicken too.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

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.

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

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.

Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.

Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.