Top Rated Rabbit Recipes

Rabbit's Dilemma Cocktail
This autumnal offering from New York City hidden gem, Vault at Pfaff's, features cinnamon-infused vodka, rye, fresh carrot juice, and butternut squash simple syrup.
View Recipe
5
Creole
A spicy, sweet, and garlicky marinade makes this rabbit dish a stand-out recipe.  Click here to see Rabbit, the Sustainable Meat Choice story. 
View Recipe
5
English Peas
A spring recipe served by Suzanne Goin at her restaurant Lucques. She explains that risi bisi is traditionally a risotto with peas, but that they use it with rabbit confit to the make the stuffing for this recipe. She uses rabbit saddle which you can buy as is so you won’t have to do any butchering yourself. — Yasmin Fahr Click here to see Rabbit, the Sustainable Meat Choice story. 
View Recipe
5
Easter Dessert
By
No cookie cutters needed for these clever cookies! Just turn a few balls of Pillsbury Create 'n Bake cookie dough into tasty treats. From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
View Recipe
4
Coriander Seeds
An easy stew that uses protein-filled, lean rabbit meat and aromatic coriander to make a wonderful and tasty dinner. Chef Jonathan VanSleet serves this dish at MexiQ Kitchen and Draught in Astoria, New York. — Yasmin Fahr Click here to see Rabbit, the Sustainable Meat Choice story. 
View Recipe
2.89189
Braised Rabbit
A delicious braised rabbit recipe that's perfect for a special occasion. Chef Navarria serves this dish at his restaurant Tresanti Trattoria in New York City. Click here to see the Rabbit, the Sustainable Meat Choice story. 
View Recipe
2.25
by
mightyro_cooking4u
From The Black Family Reunion Cookbook. Nancy Wilson, Entertainer
0
by
SkinnyMinnie
This is for all of the hunters and their wives out there in the Zaar world. Being from Louisiana, everyone I know hunts SOMETHING, so I do love game. Rabbit, gator, squirrel, etc. I am now in Louisville and with a NON-hunter so I haven't tried this one.....YET!! I found it in Gourmet and the picture of it looks sooo good! The list of ingredients and directions may look long, but if you read them you will see it is not difficult at all. NOTE: This can be made with 1 1/2 lbs. boneless veal shoulder, cut into 1" pieces. Use a heavy 6-qt. pot, and when veal is no longer pink on the outside add 4 cups water and simmer until liquid is reduced to about 1 cup and veal is tender - about 1 1/4 hours. Then proceed with recipe.
0
by
Doreen Randal
Marinating time not included in prep time.
0
by
Taste of Home
Find recipes for Rabbit Fricassee and other Course recipes. Get all the best recipes at . Recipe directions: In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups.
0
by
Molly53
One for the hunters! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
0
by
www.epicurean.com
1. Season rabbit, rub with mustard, cover with wine and marinate overnight. 2. Pre-heat oven to 350'. 3. Remove rabbit from marinade, lightly coat with flour, save marinade. 4. Heat olive oil in large pan and brown rabbit on all sides, set aside. 5. ...
0