Rabbit Recipes

Discussion in 'Rabbits' started by Tucker, Mar 25, 2006.

  1. Fresco

    Fresco New Member

    Aug 24, 2012
    Santa Rosa, CA
    Rabbit with Mustard Sauce

    1 rabbit (about 2.5 lbs) cut to 8 pieces
    1/2 cup dijon mustard
    salt & pepper
    3 Tbs peanut oil
    1 Tbs unsalted butter
    1 bottle dry white wine
    2 medium onion, finely chopped
    1 Tbs superfine flour
    several branches of fresh thyme
    1 bay leaf
    chopped fresh parsley

    brush one side of each piece of rabbit with mustard. Season generously
    with salt & pepper. heat oil & butter in large skillet over medium
    heat. when fat is hot but not smoking, add rabbit pieces, mustard side
    down. do not crowd the pan; if necessary cook in batches. cook until
    brown, about 10 minutes. Brush second side with mustard season with
    salt& pepper again, and turn the rabbit. Cook another 10 minutes until
    golden brown. transfer to platter.

    Add 3-5 Tbs wine to the skillet, and scrape up the bits. add onions
    and cook, stirring, till golden about 5-7 minutes. Remove from heat.
    Sprinkle with flour, Add remaining wine, thyme, bay, and all the
    rabbit pieces. Return to medium-low heat, and simmer until rabbit is
    tender and sauce begins to thicken, about 1 - 1.5 hour. Cook longer if
    the rabbit is a bit tougher, and if the sauce thickens too much, add a
    bit more liquid (water or stock).

    sprinkle with parsley, and serve with buttered noodles.
    Rain-Dancer likes this.
  2. captrobb

    captrobb New Member

    Oct 20, 2012
    Just thought I would share a recipe I use that my family absolutely loves and I'm pretty partial to it as well.

    One cleaned and dressed 2 1/2- 3lb stew rabbit

    in a stew pot I place the rabbit with enough water in to cover
    Add to flavor:
    Garlic pepper
    Alpine Touch All purpose seasoning
    2 tbsp butter

    Boil until meat falls off of bone. Transfer broth to crock pot and remove bones from meat.

    Turn crock pot on high and add:
    1 small can cream of mushroom soup
    1 small can cream of broccoli soup
    1 small can cream of shrimp soup

    Let heat up to mix soups and broth and bring to a high simmer.

    Add 1lb of brown rice to the mix and cook on high until rice is done.

    This serves a couple of helping each to our family of 4 which can really put the food away.:pound: Thanks for letting me share!
    Last edited: Dec 11, 2012

  3. rabbitgeek

    rabbitgeek Well-Known Member Supporter

    Mar 21, 2008
    Central Calif
  4. rcbaughn

    rcbaughn Member

    Mar 24, 2013
    Lynn, AL
    Here's a french recipe I used the first time I cooked rabbit since they really know how to use it. They've been cooking with em for a really long time from what I've read. This is a super rich meal and will definitely keep you and the family full for a long time. Hearty is an understatement!

    Lapin à la Moutarde

    -1 large rabbit (3–4 lbs.), cut into serving pieces
    -1⁄3 cup dijon mustard
    -Salt and freshly ground black pepper
    -4 tbsp. unsalted butter
    -1 onion, finely chopped
    -2 cloves garlic
    -1 cup dry white wine
    -2 cups chicken stock
    -2 sprigs of thyme, tarragon, rosemary, or any combination of these tied in a bouquet garni (small sack)
    -1 cup heavy cream
    -2 tbsp. finely chopped fresh parsley

    1. Season rabbit with salt and pepper.
    2. Heat 2 tbsp. of the butter in a dutch oven over medium-high heat. Sear rabbit pieces, turning frequently, until rabbit is very crisp, about 10 minutes. Transfer to a platter.
    3. Reduce heat to medium and melt remaining 2 tbsp. butter in dutch oven. Add onions and garlic and cook, stirring occasionally, until onions are softened, 8–10 minutes.
    4, Add wine to skillet and scrape up any browned bits. Allow alcohol to boil off, about 5 minutes, then add mustard and chicken stock and return to boil. Add in rabbit pieces to the dutch oven, along with bouquet garni. Cover and cook until rabbit is tender, about 35 minutes.
    5. Remove from heat and stir in heavy cream and parsley. Serve immediately with garlic mashed potatoes or your favorite pasta. Be sure to have plenty of good bread to sop up the sauce too.

    *** Note- If you like your sauces a little thicker you can slowly simmer down the sauce for just a few minutes, but I am always afraid the fat in the heavy cream will separate so I always just make a cornstarch slurry with two tablespoons of cornstarch and two tablespoons of water and add that to the sauce. Bring it up to a simmer so it thickens the sauce and then serve as you normally would have.
  5. Jack Burton

    Jack Burton Well-Known Member

    Aug 10, 2013
    Here is a recipe for chicken and tomatillos that is easily adaptable to rabbits. Because of the long cooking time you can even use an older rabbit that is perhaps a little on the tough side.

    If you like green salsa at the Mexican restaurant you will love this.

  6. Le Petit Norman

    Le Petit Norman Well-Known Member

    Apr 27, 2008
    on my homestead

    Born and raised in france it used to be a sunday staple at home ….
  7. mystang89

    mystang89 Well-Known Member

    Oct 10, 2012

    This sounds great! Thanks With meat prices at the store sky rocketing I think we're going to start eating more rabbit more often.
  8. bikerdruid

    bikerdruid New Member

    Nov 19, 2009
    north peace bioregion of north america's great bor
    this is simple, tasty and delicious.
    1 rabbit, cut up in serving pieces.
    put the rabbit in a baking dish, season with you vavourite seasoning salt, or fave seasonings, chop up onions and garlic and sprinkile over.
    pour a bottle of beer, the better the beer, the better the dish.
    bake at 275-300 for three to four hours, adding water as needed to keep from burning.
    do not let it get 'soupy', ideally, it is served falling off the bone, with a delicious and savoury sauce.
    farmnewbie likes this.
  9. mfalconer

    mfalconer Active Member

    Jul 12, 2014
    Ontario, Canada
    A little while ago I decided to start saving up belly flaps and other trimmings from every butchered rabbit. I add them to a freezer ziplock bag until full. I find the belly flaps a little tough so I thought I'd try grinding them instead and making something like meatballs.

    The recipe below is just theoretical... I never really measure out ingredients for this type of meal. This is similar to most beef meatball recipes.

    several pounds of ground rabbit (I use belly meat)
    several cloves of minced garlic and at least one onion minced.
    1 large egg, salt, pepper, lots of fresh parsley.
    bread crumbs (enough to make the mixture hold together, not too much).

    You can either fry the bunny balls in a cast iron pan or bake at ~400F in oven until crisp. I like frying them but it's more work....

    From here I just add them to spaghetti sauce about 15-20 mins before serving.

    You can also save extra meatballs for freezing to use later, or use ground rabbit for other meals.
  10. LisaL

    LisaL New Member

    Feb 14, 2015
    My family loves this recipe, so we eat it often. I like it because it only takes about 30 minutes to prepare and bake - that is if you use a food processor.

    8 ounces cream cheese, softened
    4 ounces mushrooms. I like to use fresh, but canned works too.
    2 cups cooked, de-boned rabbit pieces
    2 stocks celery
    1/4 cup onion
    1/2 teaspoon pepper
    2 8 ounce cans of crescent rolls
    about 1/2 cup dry Ranch Dressing mix
    1/4 cup milk
    1 can cream of chicken soup
    1 cup sour cream or plain yogurt

    Preheat the oven to 350 degrees F. Prepare a cookie sheet with a non-stick cooking spray.

    In a medium bowl, stir the cream cheese until smooth.
    Run the mushrooms through a food processor until finely chopped, then add to the cream cheese. Repeat for the celery and onion. Add the pepper and mix thoroughly. Run the 2 cups of rabbit pieces through the food processor until finely chopped, add to the cream cheese mixture, and again mix thoroughly.

    Spread the crescent rolls out, and divide the meat mixture evenly onto the wide end of the triangle. Roll each up, from the wide end to the tip of the triangle. Tuck the sides in. Don't worry if the dough doesn't completely surround the meat.

    Place the milk in a bowl, and the dry Ranch dressing in a separate bowl. I don't add all the Ranch dressing at once, but add more as needed...
    Roll each rabbit bundle in milk, followed by Ranch dressing, and place on the cookie sheet.

    Bake for 15 to 20 minutes at 350 degrees, until the top is browned and the crescent roll is cooked through.

    Sauce: While it's baking prepare the sauce by mixing and then heating the cream of chicken soup and sour cream, or yogurt. If using yogurt, I use 1/2 to 3/4 cup, so it's not too thin.

    Top with sauce. Yum!
  11. susieneddy

    susieneddy Well-Known Member

    Sep 2, 2011
    Yucatan, Mexico
    lots of good recipes on here
  12. a7736100

    a7736100 Well-Known Member

    Jun 4, 2009
    Does anyone use the rabbit pancreas? I don't even know what it looks like. I've only harvest the hearts, livers, and kidneys.