23 Delicious Rabbit Recipes for Gourmet Meals

Ready to hop into a world of gourmet cooking with a twist? Rabbit meat, known for its lean and tender qualities, offers a delightful alternative to your usual dinner rotation. Whether you’re looking to impress at your next dinner party or simply spice up your weeknight meals, our roundup of 23 delicious rabbit recipes promises to inspire. Let’s explore these mouthwatering dishes that’ll have everyone asking for seconds!

Braised Rabbit with Rosemary and Garlic

For a dish that marries rustic charm with gourmet sophistication, braised rabbit with rosemary and garlic stands as a testament to the elegance of slow-cooked meats. Fragrant herbs and pungent garlic meld seamlessly with the tender, succulent rabbit, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 whole rabbit, cut into 8 pieces
• 2 tablespoons clarified butter
• 4 cloves garlic, thinly sliced
• 2 sprigs fresh rosemary
• 1 cup dry white wine
• 2 cups chicken stock, homemade preferred
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 325°F (163°C) to ensure a consistent cooking environment for the braise.
2. Season the rabbit pieces evenly with sea salt and freshly ground black pepper, ensuring each piece is well-coated for maximum flavor.
3. In a large, oven-safe Dutch oven, heat the clarified butter over medium-high heat until it shimmers but does not smoke, indicating it’s ready for searing.
4. Sear the rabbit pieces in batches, about 3-4 minutes per side, until a golden-brown crust forms. This step is crucial for developing depth of flavor.
5. Remove the rabbit from the Dutch oven and set aside. In the same pot, add the thinly sliced garlic and rosemary sprigs, sautéing for about 1 minute until fragrant but not browned.
6. Deglaze the pot with dry white wine, scraping up any browned bits from the bottom, and allow the wine to reduce by half, about 5 minutes.
7. Return the rabbit pieces to the pot, add the chicken stock, and bring the mixture to a gentle simmer. Cover and transfer to the preheated oven.
8. Braise for 1.5 to 2 hours, or until the rabbit is fork-tender and easily pulls away from the bone.
9. Remove from the oven and let rest for 10 minutes before serving to allow the flavors to meld further.

Rich in flavor and falling off the bone, this braised rabbit dish offers a luxurious texture that pairs beautifully with creamy polenta or a crisp, green salad. Rosemary and garlic infuse the meat with aromatic notes, making each bite a delightful exploration of taste and tenderness.

Rabbit Stew with Root Vegetables

On a crisp evening, nothing comforts the soul quite like a hearty rabbit stew, its rich flavors deepened by the earthy sweetness of root vegetables, a dish that marries rustic charm with gourmet sophistication.

Ingredients

• 2 lbs wild rabbit, cut into serving pieces
• 2 tbsp clarified butter
• 1 cup carrots, peeled and diced
• 1 cup parsnips, peeled and diced
• 1 cup turnips, peeled and diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, heat the clarified butter over medium heat until shimmering.
2. Season the rabbit pieces generously with salt and pepper, then brown in the butter, working in batches to avoid overcrowding, about 5 minutes per side.
3. Remove the rabbit and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Add the carrots, parsnips, and turnips, cooking until slightly softened, about 5 minutes.
5. Return the rabbit to the pot, add the chicken stock, thyme, and bay leaf, bringing to a gentle simmer.
6. Cover and cook on low heat until the rabbit is tender, about 1.5 hours, skimming any impurities that rise to the surface.
7. Discard the bay leaf, adjust seasoning with salt and pepper, and serve hot.

Rich in flavor and fork-tender, the rabbit melds beautifully with the sweetness of the root vegetables, creating a stew that’s both nourishing and elegant. Serve alongside a crusty baguette to soak up the savory broth, or over a bed of creamy polenta for a touch of Italian flair.

Grilled Rabbit with Lemon and Herbs

Harnessing the delicate flavors of the countryside, this Grilled Rabbit with Lemon and Herbs is a testament to the beauty of simple, yet sophisticated cooking. Perfectly suited for a summer evening, the dish marries the lean, tender meat of rabbit with the bright acidity of lemon and the aromatic touch of fresh herbs.

Ingredients

• 1 whole rabbit, approximately 3 lbs, cleaned and patted dry
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper to create a marinade.
2. Place the rabbit in a large resealable plastic bag and pour the marinade over it, ensuring the rabbit is evenly coated. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the rabbit from the marinade, letting excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the rabbit for about 25-30 minutes, turning occasionally, until the internal temperature reaches 160°F when measured with a meat thermometer at the thickest part of the thigh.
6. Transfer the grilled rabbit to a cutting board and let it rest for 10 minutes before carving to allow the juices to redistribute.

Exquisitely tender with a crisp, herb-infused exterior, this grilled rabbit offers a harmonious blend of citrus and earthiness. Serve it alongside a crisp, chilled white wine and a salad of wild greens for an effortlessly elegant meal.

Rabbit Pie with Flaky Pastry

Elegantly rustic yet undeniably sophisticated, this Rabbit Pie with Flaky Pastry marries tender, succulent rabbit meat with a buttery, golden crust, offering a comforting yet luxurious dining experience.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and cubed
• 1/2 tsp fine sea salt
• 1/4 cup ice water
• 1 lb rabbit meat, deboned and cut into 1-inch pieces
• 1 tbsp clarified butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup chicken stock
• 1 tbsp fresh thyme leaves
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp fine sea salt. Add 1 cup chilled, cubed unsalted butter, working it into the flour with your fingertips until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, stirring until the dough just comes together. Wrap in plastic and refrigerate for 30 minutes to rest.
3. While the dough chills, heat 1 tbsp clarified butter in a skillet over medium heat. Add 1 lb rabbit meat, browning on all sides for about 5 minutes. Remove and set aside.
4. In the same skillet, sauté 1 finely diced medium onion and 2 minced garlic cloves until translucent, about 3 minutes. Return the rabbit to the skillet, add 1 cup chicken stock and 1 tbsp fresh thyme leaves, simmering for 20 minutes until the rabbit is tender.
5. Preheat the oven to 375°F. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Line the dish with the dough, leaving an overhang.
6. Fill the pie with the rabbit mixture, then cover with the remaining dough, sealing the edges. Brush the top with 1 lightly beaten pasture-raised egg for a golden finish.
7. Bake for 35-40 minutes, until the pastry is flaky and golden brown. Let rest for 10 minutes before serving.

Juxtaposing the tender rabbit with the crisp, flaky pastry creates a delightful contrast in textures, while the aromatic thyme infuses the dish with a subtle earthiness. Serve alongside a crisp, green salad to complement the richness of the pie.

Rabbit Ragout over Creamy Polenta

Gracefully bridging the gap between rustic charm and refined elegance, this rabbit ragout paired with creamy polenta is a testament to the art of slow cooking, where each ingredient is allowed to shine in a harmonious blend of flavors and textures.

Ingredients

• 1.5 lbs rabbit, cut into serving pieces
• 2 tbsp extra virgin olive oil
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 cups chicken stock
• 1 tbsp tomato paste
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 bay leaf
• 1 cup polenta
• 4 cups water
• 1/2 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Season the rabbit pieces with salt and pepper, then sear until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add the shallot and garlic, sautéing until translucent, about 2 minutes. Deglaze with white wine, scraping up any browned bits, and reduce by half.
3. Return the rabbit to the pot, add chicken stock, tomato paste, rosemary, thyme, and bay leaf. Bring to a simmer, then cover and cook on low heat for 1.5 hours, or until the rabbit is tender.
4. While the ragout cooks, prepare the polenta. In a saucepan, bring water to a boil, then whisk in the polenta in a steady stream. Reduce heat to low and cook, stirring frequently, for 30 minutes until thickened.
5. Stir in the heavy cream and Parmigiano-Reggiano into the polenta until smooth and creamy. Season with salt and pepper to taste.
6. Once the rabbit is tender, remove the herbs and adjust the seasoning of the ragout if necessary.

Exquisitely tender rabbit melds with the rich, velvety polenta, creating a dish that’s both comforting and sophisticated. Serve this ragout in shallow bowls, garnished with a sprinkle of fresh herbs for a touch of color and freshness.

Roasted Rabbit with Mustard Sauce

Just as the summer sun begins to wane, a dish like Roasted Rabbit with Mustard Sauce emerges as a sublime choice for those seeking both comfort and sophistication on their dinner table. Its rich flavors and elegant presentation make it a standout for any occasion, promising to transport your senses to the rustic countryside of France with every bite.

Ingredients

• 1 whole rabbit, approximately 3 lbs, cleaned and patted dry
• 2 tbsp clarified butter
• 1 cup heavy cream
• 3 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly roasted rabbit with a golden crust.
2. Season the rabbit generously with salt and freshly ground black pepper, both inside and out, for a flavorful base.
3. In a large ovenproof skillet, heat the clarified butter over medium-high heat until it shimmers but does not smoke, indicating it’s ready for searing.
4. Sear the rabbit on all sides until golden brown, about 3-4 minutes per side, to lock in the juices and create a delectable crust.
5. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 160°F (71°C), ensuring the meat is cooked through yet remains tender.
6. Remove the rabbit from the skillet and let it rest on a cutting board for 10 minutes, allowing the juices to redistribute for maximum flavor.
7. While the rabbit rests, prepare the mustard sauce by deglazing the skillet with dry white wine over medium heat, scraping up any browned bits for added depth.
8. Stir in the minced garlic and thyme leaves, cooking for 1 minute until fragrant, then whisk in the heavy cream, Dijon mustard, and whole grain mustard, simmering until the sauce thickens slightly, about 5 minutes.
9. Carve the rabbit into serving pieces and drizzle with the warm mustard sauce, ready to be served immediately.

Here, the rabbit boasts a succulent texture, perfectly complemented by the creamy, tangy mustard sauce that clings to each piece. For an unforgettable presentation, serve alongside a bed of roasted root vegetables or a crisp, green salad to balance the richness of the dish.

Rabbit and Wild Mushroom Risotto

Just as the first light of dawn graces the horizon, so does the delicate flavor of rabbit elevate the humble risotto to a dish of sublime elegance. Paired with the earthy depth of wild mushrooms, this recipe promises a symphony of flavors that dance gracefully on the palate.

Ingredients

• 1 cup Arborio rice
• 4 cups homemade chicken stock, kept warm
• 1/2 lb rabbit loin, diced into 1/2-inch pieces
• 1 cup wild mushrooms (such as morels or chanterelles), cleaned and sliced
• 1/4 cup dry white wine
• 2 tbsp clarified butter
• 1 small shallot, finely minced
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 tbsp fresh thyme leaves
• Salt, to season

Instructions

1. In a heavy-bottomed skillet, heat the clarified butter over medium heat until shimmering.
2. Add the minced shallot, sautéing until translucent, about 2 minutes, to build a flavor base.
3. Introduce the diced rabbit loin, browning evenly on all sides, approximately 3 minutes per side, ensuring a golden crust for depth of flavor.
4. Stir in the wild mushrooms and thyme, cooking until the mushrooms release their moisture and begin to brown, about 4 minutes.
5. Deglaze the pan with white wine, scraping up any fond, and reduce until the wine is nearly evaporated.
6. Add the Arborio rice, toasting lightly for 1 minute to coat each grain in fat, enhancing its creamy texture.
7. Begin adding the warm chicken stock one ladle at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next, a process that should take about 18 minutes.
8. Once the rice is al dente and the mixture is creamy, remove from heat and fold in the Parmigiano-Reggiano, seasoning with salt as needed.

Silky and rich, this risotto boasts a perfect balance of tender rabbit and aromatic mushrooms, with a finish that’s both luxurious and comforting. Serve it in warmed bowls, garnished with a drizzle of truffle oil for an extra layer of sophistication.

Spicy Rabbit Curry with Coconut Milk

Zesty and aromatic, this Spicy Rabbit Curry with Coconut Milk is a symphony of flavors that promises to transport your palate to the lush landscapes of its origin. Perfectly balanced with heat and creaminess, it’s a dish that marries the robustness of rabbit with the delicate sweetness of coconut milk.

Ingredients

• 1.5 lbs rabbit, cut into serving pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• Salt to taste

Instructions

1. In a large, heavy-bottomed pot, heat the clarified butter over medium heat until shimmering.
2. Add the rabbit pieces and sear until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and sauté until translucent, about 5 minutes, scraping up any browned bits from the bottom.
4. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
5. Add the ground coriander, cumin, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
6. Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
7. Return the rabbit pieces to the pot, ensuring they are submerged in the liquid. Cover and simmer on low heat for 45 minutes, or until the rabbit is tender.
8. Stir in the fresh lime juice and chopped cilantro. Season with salt to taste.
9. Remove from heat and let the curry rest for 10 minutes before serving to allow the flavors to meld.

Rich in texture and bursting with flavor, this curry boasts tender rabbit pieces enveloped in a velvety, spiced coconut sauce. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up every last drop of the luxurious sauce.

Rabbit Sausages with Caramelized Onions

Masterfully blending rustic charm with gourmet sophistication, this dish elevates the humble rabbit sausage into a culinary masterpiece, perfectly complemented by the sweet, deep flavors of caramelized onions.

Ingredients

• 1 lb rabbit sausages
• 2 large yellow onions, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp granulated sugar
• 1/2 cup dry white wine
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the thinly sliced onions to the skillet, stirring to coat them in the butter. Sprinkle the sugar over the onions to aid in caramelization.
3. Reduce the heat to low and cook the onions for 25-30 minutes, stirring occasionally, until they are a deep golden brown and have reduced significantly in volume.
4. While the onions are caramelizing, preheat a separate skillet over medium-high heat and add the rabbit sausages. Cook for 5-6 minutes on each side, or until the sausages are golden brown and cooked through.
5. Deglaze the onion skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.
6. Stir in the fresh thyme leaves, sea salt, and black pepper into the caramelized onions, adjusting the seasoning as necessary.
7. Serve the rabbit sausages atop a generous portion of caramelized onions, ensuring each plate is garnished with a sprinkle of additional thyme leaves for a touch of color and aroma.

Succulent and richly flavored, the rabbit sausages paired with the sweet, velvety onions offer a delightful contrast in textures and tastes. Consider serving this dish with a side of creamy polenta or a crisp, green salad to round out the meal.

Rabbit Terrine with Pistachios

Elegantly rustic yet undeniably sophisticated, this Rabbit Terrine with Pistachios is a celebration of textures and flavors, perfect for those who appreciate the art of charcuterie. Encased in a golden crust, the tender rabbit meat is punctuated by the subtle crunch of pistachios, offering a dish that’s as visually stunning as it is delicious.

Ingredients

• 1.5 lbs rabbit meat, deboned and finely chopped
• 1/2 cup shelled pistachios, lightly toasted
• 1/4 cup clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp ground nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a terrine mold with clarified butter.
2. In a large mixing bowl, combine the chopped rabbit meat, toasted pistachios, thyme, nutmeg, salt, and pepper, mixing gently to distribute the ingredients evenly.
3. Whisk together the lightly beaten eggs and heavy cream in a separate bowl, then pour over the rabbit mixture, stirring until just combined.
4. Transfer the mixture to the prepared terrine mold, pressing down firmly to eliminate any air pockets.
5. Cover the mold with aluminum foil and place it in a water bath, ensuring the water comes halfway up the sides of the mold.
6. Bake in the preheated oven for 1 hour and 30 minutes, or until the terrine is firm to the touch and a knife inserted into the center comes out clean.
7. Remove the terrine from the water bath and let it cool to room temperature before refrigerating for at least 4 hours, or overnight, to set.
8. Once set, unmold the terrine onto a serving platter and slice with a sharp knife for serving.

Unveil the terrine to reveal its intricate layers, where the richness of the rabbit is beautifully balanced by the earthy pistachios. Serve with a side of cornichons and a dollop of whole grain mustard for a contrast in flavors that elevates this dish to new heights.

Slow Cooker Rabbit with White Wine and Olives

Captivating the essence of rustic elegance, this slow cooker rabbit dish marries the delicate flavors of white wine and briny olives, creating a symphony of taste that’s both sophisticated and comforting. Perfect for a leisurely dinner, it promises to transport your senses to the sun-drenched countryside with every bite.

Ingredients

• 2 lbs rabbit, cut into serving pieces
• 1 cup dry white wine
• 1/2 cup pitted green olives, halved
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 cup chicken stock
• Salt and freshly ground black pepper, to season

Instructions

1. Season the rabbit pieces generously with salt and pepper on all sides.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the rabbit pieces until golden brown, about 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, reduce the heat to medium and sauté the onion until translucent, about 5 minutes. Add the garlic and thyme, cooking for an additional minute until fragrant.
4. Deglaze the skillet with the white wine, scraping up any browned bits, and simmer for 2 minutes to reduce slightly.
5. Pour the wine mixture over the rabbit in the slow cooker. Add the olives, bay leaf, and chicken stock.
6. Cover and cook on low for 6 hours, or until the rabbit is tender and easily pulls away from the bone.
7. Carefully remove the rabbit pieces from the slow cooker and keep warm. Discard the bay leaf.
8. If desired, reduce the cooking liquid on the stovetop over medium heat for 10 minutes to thicken slightly before serving.

Succulent and richly flavored, the rabbit falls off the bone, enveloped in a sauce that’s both aromatic and deeply savory. Serve atop a bed of creamy polenta or alongside roasted root vegetables to complement its rustic charm.

Rabbit and Dumplings Comfort Soup

Captivating the essence of home-cooked comfort, this Rabbit and Dumplings Comfort Soup marries tender, slow-cooked rabbit with fluffy, herb-infused dumplings in a rich, aromatic broth that promises to soothe the soul.

Ingredients

• 1 whole rabbit, approximately 3 lbs, cut into serving pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 4 cups chicken stock, preferably homemade
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, heat the clarified butter over medium heat until shimmering. Add the rabbit pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Return the rabbit to the pot. Add the chicken stock, thyme, and bay leaf. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, or until the rabbit is tender.
4. While the soup simmers, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
5. After the soup has cooked, drop tablespoon-sized portions of the dumpling dough into the simmering soup. Cover and cook for 15 minutes, or until the dumplings are cooked through.
6. Season the soup with salt and pepper to taste. Remove the bay leaf before serving.

Perfectly balanced, this soup offers a harmonious blend of flavors, with the rabbit’s delicate taste complementing the hearty dumplings. Serve it in deep bowls with a sprinkle of fresh thyme for an elegant touch.

Pan-Seared Rabbit with Sage Butter

Gracefully bridging the gap between rustic charm and gourmet sophistication, this pan-seared rabbit with sage butter is a celebration of simple ingredients transformed into an extraordinary meal. The tender, succulent rabbit, kissed by the herbaceous warmth of sage and the rich, nutty undertones of brown butter, promises a dining experience that is both comforting and refined.

Ingredients

• 1 whole rabbit, cleaned and cut into serving pieces
• 2 tbsp clarified butter
• 1/4 cup fresh sage leaves, finely chopped
• 1/2 cup dry white wine
• 1 cup chicken stock, preferably homemade
• Salt and freshly ground black pepper, to season

Instructions

1. Season the rabbit pieces generously with salt and freshly ground black pepper on all sides.
2. Heat the clarified butter in a large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking.
3. Add the rabbit pieces to the skillet, searing until golden brown, about 4-5 minutes per side. Work in batches to avoid overcrowding the pan, ensuring each piece develops a crisp crust.
4. Reduce the heat to medium, add the chopped sage to the skillet, and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
5. Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom, and allow the wine to reduce by half, about 3 minutes.
6. Pour in the chicken stock, bring to a simmer, and return the rabbit pieces to the skillet. Cover and cook over low heat until the rabbit is tender and cooked through, about 20-25 minutes.
7. Remove the lid, increase the heat to medium-high, and reduce the sauce until it coats the back of a spoon, about 5 minutes. Adjust seasoning with salt and pepper if necessary.

Artfully plated, the rabbit boasts a delicate texture that falls off the bone, enveloped in a sauce that balances the earthy sage with the depth of reduced stock and wine. Serve alongside a mound of creamy polenta or a crisp, green salad to complete this elegant yet approachable dish.

Rabbit Cacciatore with Tomatoes and Peppers

Whisking you away to the rustic countryside of Italy, this Rabbit Cacciatore with Tomatoes and Peppers is a symphony of bold flavors and tender textures, simmered to perfection in a vibrant, herb-infused tomato sauce.

Ingredients

• 1 whole rabbit, cut into 8 pieces
• 2 cups San Marzano tomatoes, crushed
• 1 large red bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 1/2 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1/2 cup dry white wine
• 1 cup chicken stock
• Salt and freshly ground black pepper, to season

Instructions

1. Season the rabbit pieces generously with salt and freshly ground black pepper.
2. In a large Dutch oven, heat the extra-virgin olive oil over medium-high heat until shimmering.
3. Sear the rabbit pieces until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, add the sliced garlic, sautéing until fragrant, about 30 seconds.
5. Deglaze the pot with dry white wine, scraping up any browned bits from the bottom, and reduce by half.
6. Add the crushed San Marzano tomatoes, julienned bell peppers, rosemary, and thyme, stirring to combine.
7. Return the rabbit pieces to the pot, nestling them into the sauce, and pour in the chicken stock.
8. Bring to a simmer, then reduce the heat to low, cover, and cook until the rabbit is fork-tender, about 1.5 hours.
9. Tip: For a deeper flavor, let the dish rest for 10 minutes off the heat before serving.
10. Tip: If the sauce is too thin, uncover and simmer for an additional 10 minutes to reduce.
11. Tip: Serve with a sprinkle of fresh herbs for a vibrant finish.

Yielding a dish where the rabbit is luxuriously tender, enveloped in a sauce that’s both rich and bright, this cacciatore is best enjoyed over a bed of creamy polenta or alongside crusty artisan bread to soak up every last drop.

Rabbit and Lentil Salad with Vinaigrette

Zesty and wholesome, this Rabbit and Lentil Salad with Vinaigrette is a harmonious blend of earthy lentils and tender rabbit, elevated by a bright vinaigrette that dances on the palate. Perfect for a sophisticated summer lunch, it’s a dish that balances richness with freshness in every bite.

Ingredients

• 1 cup French green lentils, rinsed
• 2 cups water
• 1 lb rabbit loin, trimmed
• 2 tbsp extra virgin olive oil
• 1 shallot, finely minced
• 2 tbsp Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1/2 cup fresh parsley, chopped

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess water and let cool to room temperature.
2. Season the rabbit loin generously with salt and pepper. Heat 2 tbsp of olive oil in a skillet over medium-high heat. Sear the rabbit for 3-4 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes before slicing thinly.
3. In a small bowl, whisk together the minced shallot, Dijon mustard, and red wine vinegar. Slowly drizzle in 1/2 cup of olive oil while whisking continuously to emulsify the vinaigrette. Season with salt and pepper to taste.
4. In a large mixing bowl, combine the cooled lentils, sliced rabbit, and chopped parsley. Drizzle with the vinaigrette and toss gently to coat all ingredients evenly.
5. Transfer the salad to a serving platter and serve immediately. For an extra touch of elegance, garnish with edible flowers or a sprinkle of flaky sea salt.

Juxtaposing the tender, slightly gamey rabbit with the firm, nutty lentils, this salad offers a delightful contrast in textures. The vinaigrette’s acidity cuts through the richness, making each forkful perfectly balanced. Serve it atop a bed of arugula for an added peppery note or alongside crusty bread to soak up the dressing.

Stuffed Rabbit Legs with Spinach and Cheese

Finesse meets flavor in this exquisite dish that transforms humble rabbit legs into a gourmet masterpiece, stuffed with a vibrant mixture of spinach and artisanal cheese, promising a symphony of textures and tastes.

Ingredients

• 4 rabbit legs, deboned
• 2 cups fresh spinach, finely chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup dry white wine
• 1 cup chicken stock

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even cooking environment for the rabbit legs.
2. In a mixing bowl, combine the finely chopped spinach, ricotta cheese, grated Parmesan, and fresh thyme, seasoning the mixture with sea salt and freshly ground black pepper for a balanced flavor profile.
3. Carefully stuff each deboned rabbit leg with the spinach and cheese mixture, securing the openings with kitchen twine to prevent the filling from escaping during cooking.
4. Heat the clarified butter in a large oven-proof skillet over medium-high heat until it shimmers, indicating it’s ready for searing.
5. Sear the stuffed rabbit legs for 3-4 minutes on each side, or until a golden-brown crust forms, enhancing the dish’s texture and depth of flavor.
6. Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom, then add the chicken stock to create a flavorful base for roasting.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the rabbit legs are cooked through and the filling is bubbly and golden.
8. Let the rabbit legs rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

Succulent and richly flavored, these stuffed rabbit legs offer a delightful contrast between the tender meat and the creamy, verdant filling. Serve atop a bed of roasted root vegetables or alongside a crisp, green salad for a complete meal that celebrates the elegance of rustic ingredients.

Rabbit Paella with Saffron and Seafood

Whisking together the vibrant hues of saffron with the delicate flavors of rabbit and seafood, this paella is a symphony of Spanish cuisine that promises to transport your senses straight to the Mediterranean coast.

Ingredients

• 2 cups Bomba rice
• 1 lb rabbit, cut into small pieces
• 1/2 lb mixed seafood (shrimp, mussels, and squid)
• 1/4 cup extra virgin olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 red bell pepper, julienned
• 1 tsp saffron threads
• 4 cups chicken stock, heated
• 1/2 cup dry white wine
• 1 tsp smoked paprika
• Salt, to taste
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Heat the olive oil in a large paella pan over medium heat until shimmering.
2. Add the rabbit pieces and sear until golden brown on all sides, about 5 minutes per side. Remove and set aside.
3. In the same pan, sauté the onion, garlic, and red bell pepper until softened, about 5 minutes.
4. Stir in the Bomba rice, coating it well with the oil and vegetables, toasting for 2 minutes.
5. Dissolve the saffron threads in the warm chicken stock and pour into the pan along with the white wine, bringing to a gentle simmer.
6. Return the rabbit to the pan, sprinkle with smoked paprika, and season with salt. Do not stir from this point forward to achieve the perfect socarrat.
7. Arrange the mixed seafood on top of the rice, pressing lightly into the mixture.
8. Cook uncovered for 20 minutes, or until the rice is tender and the liquid is absorbed. If the rice is not done, add a splash more stock and cook for an additional 5 minutes.
9. Remove from heat, cover with a clean towel, and let rest for 5 minutes to allow the flavors to meld.
10. Garnish with chopped parsley and serve with lemon wedges on the side.

A masterpiece of textures and tastes, this Rabbit Paella with Saffron and Seafood boasts a crispy bottom layer, tender rabbit, and perfectly cooked seafood. Serve it directly from the pan for a dramatic presentation that’s as Instagram-worthy as it is delicious.

Rabbit Burgers with Aioli on Brioche Buns

Perfectly blending the rustic charm of game with the sophistication of French cuisine, these rabbit burgers elevate the humble patty to gourmet status. Paired with a velvety aioli and nestled in a buttery brioche bun, each bite promises a harmonious balance of flavors and textures.

Ingredients

• 1 lb ground rabbit meat
• 1/4 cup finely diced shallots
• 2 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup panko breadcrumbs
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 4 brioche buns, lightly toasted
• 1/2 cup aioli
• Fresh arugula, for serving

Instructions

1. In a large mixing bowl, combine the ground rabbit meat, shallots, Dijon mustard, thyme leaves, sea salt, black pepper, panko breadcrumbs, and the lightly beaten egg until just mixed. Tip: Overmixing can lead to tough burgers.
2. Divide the mixture into 4 equal portions and shape into patties, each about 1 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat the clarified butter in a large skillet over medium heat until shimmering. Add the patties and cook for 5 minutes on each side, or until the internal temperature reaches 160°F. Tip: Resist the urge to press down on the patties to retain their juices.
4. Spread a generous amount of aioli on the bottom half of each toasted brioche bun. Top with a rabbit patty and a handful of fresh arugula before covering with the top half of the bun.

Flavorful and tender, these rabbit burgers offer a delightful contrast between the rich, gamey meat and the creamy, garlicky aioli. Serve them with a side of crisp, golden fries or a light, citrus-dressed salad for a complete meal that’s sure to impress.

Rabbit Meatballs in Spicy Tomato Sauce

Yearning for a dish that combines rustic charm with gourmet sophistication? These rabbit meatballs in a spicy tomato sauce offer a delicate balance of flavors, where the lean, tender meat is perfectly complemented by the vibrant, piquant sauce.

Ingredients

• 1 pound ground rabbit meat
• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely diced
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 1/4 cup fresh basil leaves, torn

Instructions

1. In a large mixing bowl, combine the ground rabbit meat, breadcrumbs, milk, beaten egg, minced garlic, Parmesan cheese, sea salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Form the mixture into 1-inch diameter meatballs, ensuring they are compact enough to hold their shape but not overworked.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes total. Remove and set aside.
4. In the same skillet, add the diced onion and red pepper flakes. Sauté until the onion is translucent, about 3 minutes, scraping up any browned bits from the bottom of the pan for added flavor.
5. Add the crushed tomatoes and bring to a simmer. Return the meatballs to the skillet, cover, and simmer gently for 20 minutes, or until the meatballs are cooked through.
6. Stir in the torn basil leaves just before serving to preserve their bright color and aroma.

With each bite, the succulent rabbit meatballs reveal their tender interior, while the spicy tomato sauce delivers a warming depth of flavor. Serve atop a bed of creamy polenta or alongside crusty artisan bread to soak up every last drop of the sauce.

Rabbit and Apple Cider Vinegar Reduction

Mastering the art of balancing flavors, our Rabbit and Apple Cider Vinegar Reduction is a testament to the harmony between the richness of game and the bright acidity of vinegar. This dish, with its tender meat and glossy, tangy sauce, is a celebration of rustic elegance, perfect for a sophisticated autumn dinner.

Ingredients

• 1 whole rabbit, cleaned and cut into serving pieces
• 2 cups apple cider vinegar
• 1/4 cup clarified butter
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 1/2 cup shallots, finely diced
• 1 cup chicken stock
• 1 tbsp honey
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for braising.
2. Season the rabbit pieces generously with salt and pepper on all sides.
3. In a large oven-proof skillet, heat the clarified butter over medium-high heat until shimmering but not smoking.
4. Sear the rabbit pieces in batches, ensuring each piece is golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
5. In the same skillet, add the shallots and garlic, sautéing until translucent and fragrant, about 2 minutes.
6. Deglaze the skillet with apple cider vinegar, scraping up any browned bits from the bottom, and reduce by half, about 5 minutes.
7. Add the chicken stock, honey, and thyme, stirring to combine. Return the rabbit pieces to the skillet, ensuring they are submerged in the liquid.
8. Cover the skillet and transfer to the preheated oven. Braise for 45 minutes, or until the rabbit is tender and easily pulls away from the bone.
9. Remove the skillet from the oven and transfer the rabbit pieces to a serving platter. Return the skillet to the stove over medium heat and reduce the sauce until it coats the back of a spoon, about 5 minutes.
10. Pour the reduction over the rabbit and serve immediately.

Keenly balanced, the reduction’s acidity cuts through the rabbit’s richness, while the honey adds a subtle sweetness. Serve atop a bed of creamy polenta or alongside roasted root vegetables for a dish that’s as visually stunning as it is delicious.

Smoked Rabbit with Honey Glaze

Captivating the palate with its delicate balance of smoky and sweet, this smoked rabbit with honey glaze is a testament to the art of fine cooking. Perfect for a sophisticated dinner party or a special weekend meal, it promises to leave a lasting impression.

Ingredients

• 1 whole rabbit, pasture-raised, approximately 3 lbs
• 2 tbsp extra virgin olive oil
• 1/4 cup wildflower honey
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 1 cup hardwood chips, preferably hickory or applewood

Instructions

1. Preheat your smoker to 225°F, ensuring it’s filled with the hardwood chips for optimal smoke flavor.
2. Rub the rabbit evenly with olive oil, then season with smoked paprika, sea salt, and black pepper, ensuring every part is covered.
3. Place the rabbit in the smoker, breast side up, and smoke for 3 hours, or until the internal temperature reaches 160°F.
4. While the rabbit smokes, whisk together the wildflower honey and apple cider vinegar in a small saucepan over low heat until fully combined, about 2 minutes.
5. After the initial smoking, brush the rabbit generously with the honey glaze every 30 minutes for the next hour, allowing the glaze to caramelize.
6. Remove the rabbit from the smoker and let it rest for 10 minutes before carving to ensure the juices redistribute.

Zesty and tender, the smoked rabbit boasts a perfect crust from the honey glaze, with a moist interior that falls off the bone. Serve atop a bed of roasted root vegetables or alongside a crisp, green salad for a meal that’s as visually stunning as it is delicious.

Rabbit Tacos with Avocado and Lime Crema

For a dish that marries the delicate flavors of the countryside with the vibrant zest of modern cuisine, rabbit tacos with avocado and lime crema offer a sophisticated twist on a classic. The tender, gamey meat pairs beautifully with the creamy avocado and the tangy lime crema, creating a harmonious blend of textures and tastes.

Ingredients

• 1 lb rabbit meat, deboned and diced into 1/2-inch pieces
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup ripe avocado, mashed
• 1/4 cup crema Mexicana
• 1 tbsp fresh lime juice
• 1/2 tsp lime zest
• 8 small corn tortillas
• 1/4 cup finely chopped cilantro
• 1/2 cup thinly sliced radishes

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the diced rabbit meat to the skillet, seasoning with sea salt and black pepper. Sear until the meat is golden brown on all sides, approximately 4 minutes per side. Tip: Ensure the skillet is hot enough to sear the meat properly, locking in the juices.
3. Reduce the heat to medium and continue to cook the rabbit until it reaches an internal temperature of 165°F, about 10 minutes. Remove from heat and let rest for 5 minutes.
4. While the rabbit rests, combine the mashed avocado, crema Mexicana, lime juice, and lime zest in a small bowl. Stir until smooth. Tip: For a smoother crema, blend the ingredients in a food processor for 30 seconds.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
6. To assemble the tacos, divide the rabbit meat evenly among the tortillas. Top with the avocado lime crema, chopped cilantro, and sliced radishes. Tip: For an extra crunch, add a sprinkle of toasted pumpkin seeds.

Kaleidoscopic in flavor, these rabbit tacos present a delightful contrast between the rich, succulent meat and the bright, creamy avocado lime crema. Serve them with a side of pickled red onions for an added layer of complexity and color.

Rabbit and Black Truffle Pasta

Delight in the luxurious harmony of tender rabbit and earthy black truffle in this exquisite pasta dish, a testament to the art of fine dining at home. Each forkful promises a symphony of flavors, elegantly balanced and richly satisfying.

Ingredients

• 8 oz fresh pappardelle pasta
• 1 lb rabbit loin, deboned and diced into 1/2-inch pieces
• 2 tbsp clarified butter
• 1/4 cup heavy cream
• 1 oz black truffle, shaved
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pappardelle and cook until al dente, about 3 minutes. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, melt the clarified butter. Add the diced rabbit and sear until golden brown, about 4 minutes per side. Remove from the skillet and set aside.
3. Deglaze the skillet with white wine, scraping up any browned bits. Add the minced garlic and thyme, sautéing until fragrant, about 1 minute.
4. Stir in the heavy cream and bring to a simmer. Return the rabbit to the skillet, along with the cooked pappardelle and reserved pasta water. Toss to combine.
5. Fold in the shaved black truffle and Parmigiano-Reggiano, seasoning with salt and pepper to taste. Serve immediately.

Note the velvety texture of the pasta, perfectly coated in a creamy truffle-infused sauce, with the rabbit adding a delicate, gamey depth. For an extra touch of elegance, garnish with additional truffle shavings and a sprinkle of thyme leaves.

Conclusion

Craving something new and exciting for your dinner table? Our roundup of 23 Delicious Rabbit Recipes offers gourmet inspiration to elevate your meals. Whether you’re a seasoned chef or a curious home cook, there’s a recipe here to delight your palate. Don’t forget to share your favorite dishes in the comments and pin this article on Pinterest to spread the culinary love!