18 Savory Rabbit Recipes Delicious

Brimming with rich flavors and tender textures, rabbit is a versatile ingredient that can transform your meals into gourmet experiences. Whether you’re craving something hearty for a family dinner or looking to impress at your next gathering, our collection of 18 savory rabbit recipes has something for every occasion. Dive into these delicious dishes and discover new favorites that will have everyone asking for seconds!

Braised Rabbit with Rosemary and Garlic

Ready to hop into a dish that’s both elegant and unexpectedly approachable? Let’s talk about braising a rabbit until it’s so tender, it practically falls off the bone, with rosemary and garlic leading the flavor parade.

Ingredients

• 1 whole rabbit, cut into pieces (trust me, your butcher can do this for you)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (because more is always better)
• 2 sprigs fresh rosemary (dried just won’t do here)
• 1 cup chicken stock (homemade if you’re feeling fancy)
• Salt and pepper (to season, but we’ll be specific about amounts)

Instructions

1. Preheat your oven to 325°F (low and slow is the name of the game).
2. Season the rabbit pieces generously with salt and pepper on all sides (about 1 tsp salt and ½ tsp pepper).
3. Heat the olive oil in a large, oven-proof skillet over medium-high heat until shimmering (tip: if it smokes, it’s too hot!).
4. Sear the rabbit pieces until golden brown, about 3-4 minutes per side (do this in batches to avoid crowding the pan).
5. Remove the rabbit and set aside. In the same skillet, add the minced garlic and rosemary, sautéing for about 1 minute until fragrant (tip: don’t let the garlic burn!).
6. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan (those bits are flavor gold).
7. Return the rabbit to the skillet, cover, and transfer to the oven. Braise for 1.5 hours, or until the meat is fork-tender (tip: check at 1 hour to prevent overcooking).

Finally, this dish is a masterpiece of tender meat infused with the earthy aroma of rosemary and the punch of garlic. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that glorious sauce.

Rabbit Stew with Root Vegetables

Ready to hop into a dish that’s both hearty and whimsically wild? Our Rabbit Stew with Root Vegetables is the kind of meal that makes you feel like a gourmet forager, even if your ‘foraging’ is just a quick trip to the grocery store.

Ingredients

• 2 lbs rabbit, cut into pieces (because, let’s face it, nobody wants to wrestle a whole bunny into a pot)
• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity depth)
• 1 large onion, diced (the unsung hero of flavor)
• 3 cloves garlic, minced (because more is more)
• 2 cups carrots, chopped (for that sweet, earthy crunch)
• 2 cups parsnips, chopped (their slightly nutty flavor is a game-changer)
• 4 cups chicken stock (homemade if you’re fancy, boxed if you’re human)
• 1 tsp thyme (dried is fine, but fresh is chef’s kiss)
• Salt and pepper to taste (but really, don’t skimp)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the rabbit pieces and brown them on all sides, about 5 minutes per side. This isn’t just for looks—it’s where the flavor magic happens.
3. Toss in the onion and garlic, stirring until they’re soft and fragrant, about 3 minutes. Tip: Don’t let the garlic burn unless you’re into that bitter life.
4. Add the carrots and parsnips, stirring to coat them in all that deliciousness. They’re not just bystanders; they’re part of the show.
5. Pour in the chicken stock and sprinkle the thyme over the top. Bring to a boil, then reduce to a simmer. Tip: Simmer, don’t boil, unless you want your rabbit tougher than a cowboy’s boots.
6. Cover and let it simmer gently for about 1.5 hours, or until the rabbit is tender enough to fall off the bone. Tip: Patience is a virtue, especially in stew-making.
7. Season with salt and pepper. Remember, seasoning is the difference between ‘meh’ and ‘more, please!’

Finally, this stew is a symphony of textures—tender rabbit, soft vegetables, and a broth that’s rich without being heavy. Serve it in a hollowed-out bread bowl for that extra ‘wow’ factor, or keep it simple with a side of crusty bread to sop up every last drop.

Grilled Rabbit with Lemon and Herbs

Spring has sprung, and so has my craving for something wild yet wonderfully refined—grilled rabbit with lemon and herbs. It’s the kind of dish that makes you feel like a gourmet hunter-gatherer, minus the actual hunting (unless you count the grocery store aisles).

Ingredients

• 1 whole rabbit, cleaned and cut into pieces (because we’re fancy but not that fancy)
• 1/4 cup extra virgin olive oil (my kitchen MVP)
• 2 tbsp fresh lemon juice (bottled is a crime here)
• 1 tbsp chopped fresh rosemary (it’s like pine needles but delicious)
• 1 tbsp chopped fresh thyme (for that earthy vibe)
• 2 cloves garlic, minced (no such thing as too much)
• 1 tsp salt (the unsung hero of flavor town)
• 1/2 tsp black pepper (for a little kick)

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper. This is your rabbit’s spa treatment.
2. Add the rabbit pieces to the bowl, turning to coat each piece in the marinade. Cover and refrigerate for at least 2 hours, or overnight if you’re patient. Tip: The longer it marinates, the happier your taste buds will be.
3. Preheat your grill to medium-high heat (about 375°F). No grill? A grill pan on the stove will do in a pinch.
4. Remove the rabbit from the marinade, letting excess drip off. Grill each piece for about 5-7 minutes per side, or until the internal temperature reaches 160°F. Tip: Resist the urge to flip constantly—let those grill marks do their thing.
5. Let the rabbit rest for 5 minutes before serving. This is non-negotiable; it’s like letting a fine wine breathe.

What you’ll get is a dish that’s juicy with a hint of citrusy zing and herby goodness. Serve it atop a rustic platter with grilled veggies, or go full medieval and eat it with your hands—no judgment here.

Rabbit Pie with Flaky Pastry

Kick off your culinary adventure with this Rabbit Pie with Flaky Pastry, a dish that’s bound to hop straight into your heart (and stomach). Perfect for those who love a bit of whimsy with their dinner, this pie combines tender rabbit meat with a buttery, flaky crust that’s downright irresistible.

Ingredients

• 2 cups all-purpose flour (because, let’s face it, the foundation of any great pie is its crust)
• 1 cup unsalted butter, chilled and diced (I swear by European-style butter for that extra flakiness)
• 1/2 cup cold water (ice-cold to keep the butter from melting too soon)
• 1 lb rabbit meat, diced (farm-raised for tenderness, wild for flavor—your call)
• 1 large onion, finely chopped (yellow for sweetness, white for sharpness)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 tsp salt (sea salt adds a nice crunch)
• 1/2 tsp black pepper (freshly ground, unless you’re in a pinch)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 egg, beaten (room temp eggs mix better, but cold works in a hurry)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing, use an oven thermometer for accuracy.
2. In a large bowl, mix flour and salt. Add diced butter, working it in until the mixture resembles coarse crumbs. Tip: Keep everything cold for the flakiest pastry.
3. Gradually add cold water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes. Patience is key here.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent—about 5 minutes.
5. Add rabbit meat, salt, and pepper. Cook until the meat is browned on all sides, roughly 10 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
6. Roll out the chilled dough on a floured surface to fit your pie dish. Lay the bottom crust, add the rabbit mixture, then cover with the top crust. Seal edges and cut slits for steam.
7. Brush the top with beaten egg for a golden finish. Bake for 45 minutes, or until the crust is golden and flaky.

The result? A pie with a crust so flaky it’ll make you want to write poetry, and a filling so savory it’ll have you coming back for seconds. Serve it with a side of roasted veggies or a simple salad to cut through the richness.

Rabbit Ragout over Creamy Polenta

Alright, let’s dive into a dish that’s as comforting as your favorite blanket but with a twist that’ll make your taste buds do a happy dance. Rabbit Ragout over Creamy Polenta is the kind of meal that turns an ordinary evening into a feast, and trust me, it’s easier to make than you might think.

Ingredients

• 1 whole rabbit, cut into pieces (because who doesn’t love a little adventure in their cooking?)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, finely chopped (tears are optional but likely)
• 2 carrots, diced (for a sweet crunch)
• 2 celery stalks, diced (the unsung hero of flavor)
• 3 garlic cloves, minced (more is always better, right?)
• 1 cup dry red wine (a splash for the pot, a sip for the chef)
• 2 cups chicken stock (homemade if you’re feeling fancy)
• 1 tbsp tomato paste (for that rich, umami kick)
• 1 tsp fresh thyme leaves (because dried herbs are so last season)
• Salt and freshly ground black pepper (to make everything pop)
• 1 cup polenta (the creamy dreamy base)
• 4 cups water (for polenta perfection)
• 1/2 cup grated Parmesan cheese (because cheese makes everything better)
• 2 tbsp butter (for that silky finish)

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the rabbit pieces on all sides, about 5 minutes per side. Remove and set aside. (Tip: Don’t crowd the pan, or you’ll steam instead of sear.)
2. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic for the last 30 seconds until fragrant.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 3 minutes. (Tip: Those bits are flavor gold.)
4. Add the rabbit back to the pot along with the chicken stock, tomato paste, thyme, salt, and pepper. Bring to a simmer, then cover and cook on low for 1.5 hours, until the rabbit is tender.
5. While the ragout cooks, bring 4 cups of water to a boil in a medium saucepan. Whisk in the polenta and reduce heat to low. Cook, stirring often, for 30 minutes until thick and creamy. Stir in the Parmesan and butter off the heat. (Tip: Constant stirring prevents lumps.)
6. Serve the rabbit ragout over a bed of creamy polenta. Soak up the sauce with some crusty bread, because no one will judge you for double carbing.

So there you have it, a dish that’s rich, hearty, and packed with flavors that play well together. The rabbit is tender, the polenta is creamy, and together they create a symphony of comfort. Perfect for impressing guests or treating yourself to a little gourmet at home.

Slow Cooker Rabbit with White Wine Sauce

Mmm, imagine coming home to the tantalizing aroma of tender rabbit bathed in a luxurious white wine sauce, all thanks to your trusty slow cooker. This dish is a game-changer for those who think rabbit is just for fairy tales, turning it into a weeknight wonder with minimal fuss.

Ingredients

• 2 lbs rabbit pieces (because size matters, and these are just right)
• 1 cup dry white wine (pick something you’d drink, it makes all the difference)
• 1/2 cup chicken stock (homemade if you’re fancy, boxed if you’re human)
• 2 tbsp extra virgin olive oil (my liquid gold for sautéing)
• 3 garlic cloves, minced (more is always better, right?)
• 1 tbsp fresh rosemary, chopped (because dried herbs are so last season)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
2. Season the rabbit pieces generously with salt and pepper, then brown them in the skillet for about 3 minutes per side. (Tip: Don’t crowd the pan, or you’ll steam instead of sear.)
3. Transfer the rabbit to your slow cooker, leaving the skillet’s flavorful bits behind. (Those bits are flavor gold, don’t wash them away!)
4. In the same skillet, add the garlic and rosemary, sautéing for about 1 minute until fragrant. (Tip: Keep the heat medium to avoid burning the garlic.)
5. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
6. Pour the wine mixture over the rabbit in the slow cooker, ensuring every piece is lovingly coated.
7. Cover and cook on low for 6 hours or until the rabbit is fork-tender. (Tip: Resist the urge to peek, as each lift of the lid adds cooking time.)
8. Once done, taste the sauce and adjust the seasoning if necessary. (This is your moment to shine as a chef.)

You’ll be rewarded with rabbit so tender it practically falls off the bone, swimming in a sauce that’s rich, aromatic, and just begging to be soaked up with crusty bread. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that’s anything but ordinary.

Rabbit and Mushroom Casserole

Unbelievably, this Rabbit and Mushroom Casserole is the dish you didn’t know you needed in your life—until now. It’s hearty, it’s earthy, and it’s got that ‘wow’ factor that’ll make your dinner guests think you’ve been slaving away in the kitchen all day (we won’t tell them it’s actually pretty straightforward).

Ingredients

• 2 lbs rabbit meat, cut into chunks (trust me, the effort to debone is worth it)
• 1 lb cremini mushrooms, sliced (because button mushrooms are just too mainstream)
• 1 large onion, diced (the sharper, the better to make you cry—just kidding)
• 3 cloves garlic, minced (fresh is best, but we’re not judging)
• 1 cup heavy cream (go big or go home)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp thyme (dried works, but fresh is a game-changer)
• Salt and pepper to taste (but seriously, don’t skimp)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, especially in baking).
2. Heat olive oil in a large skillet over medium heat. Add the rabbit chunks and brown them on all sides, about 5 minutes total (this is where the magic starts).
3. Remove the rabbit and set aside. In the same skillet, add the onions and garlic, sautéing until translucent, about 3 minutes (your kitchen should smell amazing by now).
4. Throw in the mushrooms and thyme, cooking until the mushrooms have released their juices and are golden, about 5 minutes (tip: don’t crowd the pan, or you’ll steam them instead of sautéing).
5. Return the rabbit to the skillet. Pour in the heavy cream, stirring to combine. Let it simmer for 2 minutes (tip: if it looks too thick, a splash of chicken broth can loosen it up).
6. Transfer everything to a casserole dish. Cover with foil and bake for 45 minutes (tip: remove the foil for the last 10 minutes if you like a bit of browning on top).

Velvety cream coats each bite of tender rabbit and mushrooms, creating a dish that’s rich yet not overpowering. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that sauce—because wasting it would be a crime.

Spicy Rabbit Curry with Coconut Milk

Kick off your culinary adventure with this Spicy Rabbit Curry with Coconut Milk, a dish that’s as bold and adventurous as your last-minute decision to try rabbit for the first time. It’s a creamy, spicy, and utterly delicious way to shake up your dinner routine.

Ingredients

• 2 lbs rabbit meat, cut into pieces (because bigger pieces mean juicier bites)
• 1 can (13.5 oz) coconut milk (the full-fat version for that luxurious texture)
• 2 tbsp curry powder (go for the hot one if you dare)
• 1 tbsp vegetable oil (my kitchen MVP for high-heat cooking)
• 1 large onion, diced (the unsung hero of flavor)
• 3 garlic cloves, minced (because more garlic is always the answer)
• 1 inch ginger, grated (fresh is best, no cheating with powder)
• 1 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
• Salt to taste (but let’s be honest, you’ll add more than you think)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
2. Add the diced onion and cook until golden brown, about 5 minutes, stirring occasionally to prevent them from staging a mutiny at the bottom of the pot.
3. Toss in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Tip: Don’t walk away here; garlic burns faster than your last relationship.
4. Add the rabbit pieces to the pot, browning them on all sides. This should take about 5 minutes. Tip: Resist the urge to stir too much; let the meat get a good sear.
5. Sprinkle the curry powder over the meat and onions, stirring to coat everything evenly. Cook for 2 minutes to toast the spices. Tip: Toasting spices is like waking them up; it makes all the difference.
6. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 45 minutes. The rabbit should be tender enough to fall off the bone.
7. Season with salt to taste, but remember, you can always add more later.

Zesty and vibrant, this curry is a symphony of flavors with the rabbit meat tenderly embracing the spicy, coconut-infused sauce. Serve it over a bed of fluffy jasmine rice or with some naan bread to sop up every last drop of that glorious sauce.

Rabbit Sausages with Caramelized Onions

Mmm, imagine biting into a juicy, flavor-packed rabbit sausage nestled in a bed of sweet, golden caramelized onions—this dish is a game-changer for your dinner routine. It’s the kind of meal that makes you feel fancy without trying too hard, perfect for impressing your in-laws or just treating yourself.

Ingredients

• 1 lb rabbit sausages (because why not hop into something different?)
• 2 large onions, thinly sliced (the more, the merrier, I say)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tbsp butter (for that irresistible richness)
• 1 tsp sugar (a sneaky trick to speed up caramelization)
• Salt (just a pinch, but you do you)
• Fresh thyme leaves (a sprinkle for that herby goodness)

Instructions

1. Heat olive oil in a large skillet over medium heat. Wait until it shimmers—that’s your cue it’s ready.
2. Add the sliced onions and a pinch of salt. Stir occasionally, letting them soften and turn translucent, about 5 minutes.
3. Sprinkle sugar over the onions, stirring to coat. This little hack helps them caramelize faster and more evenly.
4. Reduce heat to low and let the onions cook slowly, stirring every few minutes, until they’re deeply golden and sweet, about 25 minutes. Tip: Patience is key here; don’t rush the onions!
5. While the onions are doing their thing, heat another skillet over medium-high heat. Add the rabbit sausages, cooking until browned on all sides and cooked through, about 10 minutes. Tip: Don’t overcrowd the pan, or you’ll steam them instead of browning.
6. Once the sausages are done, toss in the butter and thyme with the onions, stirring until the butter melts and coats everything in glossy deliciousness.
7. Serve the sausages atop a generous pile of caramelized onions. Tip: A drizzle of balsamic glaze here can add a lovely tangy contrast.

You’ll love the contrast between the savory, slightly gamey sausages and the sweet, buttery onions. Try serving this over a creamy polenta or alongside a crisp salad for a meal that’s anything but boring.

Rabbit Terrine with Pistachios

Oh, the joys of transforming a humble rabbit into a show-stopping terrine that’s as fun to make as it is to devour! This Rabbit Terrine with Pistachios is your ticket to impressing dinner guests or treating yourself to something luxuriously rustic.

Ingredients

• 1 whole rabbit (about 3 lbs), because size does matter when it comes to terrines
• 1/2 cup shelled pistachios, for that crunch that whispers ‘fancy’
• 1/4 cup dry white wine, preferably one you’d sip while cooking
• 2 tbsp extra virgin olive oil, my liquid gold for everything
• 1 tsp salt, because seasoning is not the time to be shy
• 1/2 tsp black pepper, freshly ground to wake up those flavors
• 1 bay leaf, the unsung hero of aromatics
• 2 cloves garlic, minced, because what’s life without garlic?

Instructions

1. Preheat your oven to 325°F (163°C), because precision is key to terrine perfection.
2. In a large pan, heat the extra virgin olive oil over medium heat. Add the rabbit and brown on all sides, about 5 minutes per side. Tip: Don’t crowd the pan; give that rabbit some room to shine.
3. Remove the rabbit and set aside. In the same pan, add the garlic and sauté until fragrant, about 30 seconds. Tip: Garlic burns faster than a bad romance, so keep an eye on it.
4. Deglaze the pan with the white wine, scraping up all those tasty bits. Let it reduce by half, about 2 minutes.
5. Return the rabbit to the pan, add the bay leaf, salt, and pepper. Cover and transfer to the oven. Bake for 1.5 hours, or until the rabbit is tender enough to fall off the bone.
6. Remove the rabbit from the pan and let it cool slightly. Shred the meat, discarding bones and the bay leaf. Mix in the pistachios. Tip: Pistachios add a pop of color and texture, so don’t skip them.
7. Press the mixture into a loaf pan, cover with plastic wrap, and chill in the fridge for at least 4 hours, or overnight for best results.

Yum, this terrine is a textural dream—creamy rabbit meets crunchy pistachios in every bite. Serve it with crusty bread and a side of smug satisfaction for making something this gourmet at home.

Roasted Rabbit with Dijon Mustard Glaze

Just when you thought rabbit was only for magicians’ hats, here comes a dish that’ll hop straight to the top of your favorites list. Roasted Rabbit with Dijon Mustard Glaze is the unexpected dinner guest that everyone will be talking about—tender, flavorful, and with a kick that’s anything but subtle.

Ingredients

• 1 whole rabbit (about 3 lbs), because size matters when it comes to roasting perfection.
• 1/4 cup Dijon mustard, the kind that makes your taste buds do a happy dance.
• 2 tbsp honey, for that sweet, sweet balance.
• 2 cloves garlic, minced, because what’s life without a little garlic?
• 1 tbsp fresh rosemary, chopped, because dried herbs are so last season.
• 1/4 cup extra virgin olive oil, my kitchen’s liquid gold.
• Salt and pepper, to make everything better.

Instructions

1. Preheat your oven to 375°F (190°C), because patience is a virtue, especially in roasting.
2. In a small bowl, whisk together Dijon mustard, honey, minced garlic, chopped rosemary, and olive oil. This glaze is the secret handshake to flavor town.
3. Season the rabbit generously with salt and pepper, inside and out. Don’t be shy; this is where the magic starts.
4. Place the rabbit in a roasting pan and brush it all over with the mustard glaze. Get in there—no spot should feel left out.
5. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 160°F (71°C). Tip: Use a meat thermometer; guessing games are for carnival booths.
6. Let the rabbit rest for 10 minutes before carving. This isn’t just a suggestion; it’s a commandment for juicy meat.

So there you have it—a dish that’s as bold in flavor as it is in presentation. The mustard glaze forms a gorgeous crust, while the inside stays impossibly tender. Serve it up with a side of roasted veggies or over a bed of wild rice, and watch as your dinner table turns into the hottest spot in town.

Rabbit and Dumplings Homestyle

Just when you thought comfort food couldn’t get any cozier, along comes this homestyle rabbit and dumplings recipe to prove you wrong. It’s like a warm hug from your grandma, if your grandma was a gourmet chef with a penchant for playful twists on classics.

Ingredients

• 2 lbs rabbit meat, cut into pieces (trust me, the gamey flavor is worth it)
• 4 cups chicken stock (homemade if you’re fancy, store-bought if you’re human)
• 1 cup all-purpose flour (because we’re not making rocket science here)
• 1/2 cup heavy cream (go big or go home)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter wins here)
• 1 large onion, diced (tears are optional)
• 2 carrots, sliced (rainbow carrots if you’re feeling artsy)
• 2 celery stalks, chopped (the unsung hero of flavor)
• 1 tsp salt (more if you’re salty)
• 1/2 tsp black pepper (freshly ground, because we’re not savages)
• 1 tsp thyme (dried is fine, but fresh is chef’s kiss)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to bubble.
2. Add the onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Season the rabbit pieces with salt and pepper, then add them to the pot, browning on all sides, about 10 minutes total.
4. Pour in the chicken stock and bring to a boil, then reduce heat to a simmer. Cover and cook until the rabbit is tender, about 1 hour.
5. While the rabbit is cooking, mix the flour and heavy cream in a bowl to form a dough for the dumplings.
6. Drop tablespoon-sized dollops of the dough into the simmering pot. Cover and cook for another 15 minutes, or until the dumplings are fluffy and cooked through.
7. Stir in the thyme, then taste and adjust seasoning if necessary.

Mmm, the rabbit is so tender it practically falls off the bone, and those dumplings? Light as clouds with just the right amount of chew. Serve this up in a big, cozy bowl with a side of crusty bread to sop up all that delicious broth.

Rabbit Paella with Saffron and Peas

So, you’ve decided to hop into the world of adventurous cooking with this Rabbit Paella, huh? Bold move, my friend, but trust me, your taste buds are in for a wild ride with this saffron-kissed, pea-studded masterpiece.

Ingredients

• 2 cups Arborio rice – because we’re not messing around with anything less than the best for our paella.
• 1 lb rabbit meat, cut into chunks – farm-raised if you can swing it, for that extra tender bite.
• 1/4 tsp saffron threads – yes, it’s pricey, but oh so worth it for that golden hue and unique flavor.
• 1 cup frozen peas – no need to thaw, they’ll cook perfectly in the paella.
• 4 cups chicken stock – homemade if you’ve got it, but store-bought works in a pinch.
• 2 tbsp extra virgin olive oil – my kitchen staple for everything from sautéing to dressing.
• 1 medium onion, diced – because what’s a paella without the aromatic base?
• 3 cloves garlic, minced – measure with your heart, but three is a good start.
• 1 tsp smoked paprika – for that subtle smokiness that’ll have everyone asking for your secret.

Instructions

1. Heat the olive oil in a large paella pan or wide skillet over medium heat. This is where the magic starts.
2. Add the diced onion and sauté until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Toss in the minced garlic and smoked paprika, stirring for just 30 seconds until fragrant. Don’t let the garlic burn!
4. Increase the heat to medium-high and add the rabbit chunks. Brown them on all sides, about 5 minutes total. This builds flavor.
5. Stir in the Arborio rice, coating it well with the oil and juices. Toast the rice for 2 minutes for a nutty flavor.
6. Dissolve the saffron threads in 1/4 cup of warm chicken stock, then pour it over the rice along with the remaining stock. Stir once, then let it simmer without stirring to develop the socarrat (that crispy bottom layer).
7. Scatter the frozen peas over the top about 15 minutes into cooking. They’ll thaw and cook through in the steam.
8. Cook for a total of 20-25 minutes, or until the rice is tender and the liquid is absorbed. If you’re brave, crank up the heat for the last 2 minutes to get more socarrat.
9. Remove from heat and let it rest for 5 minutes. This allows the flavors to meld beautifully.

Now, marvel at your creation: the rice should be fluffy yet firm, with bursts of sweetness from the peas and a rich, gamey depth from the rabbit. Serve it straight from the pan for that authentic, communal vibe, and watch as your guests dive in fork-first, no questions asked.

Rabbit Confit with Garlic and Thyme

Ready to hop into a dish that’s both elegant and unexpectedly approachable? Rabbit confit with garlic and thyme is your ticket to impressing dinner guests without breaking a sweat—because who knew bunnies could be this fancy?

Ingredients

• 2 rabbit legs (because thighs are where it’s at for confit)
• 4 cups duck fat (yes, it’s a lot, but it’s the golden ticket to tenderness)
• 6 garlic cloves (more is always better, right?)
• 2 tbsp fresh thyme leaves (because dried thyme is so last season)
• 1 tbsp kosher salt (for that perfect seasoning hug)

Instructions

1. Preheat your oven to a cozy 250°F—low and slow is the name of the game here.
2. Rub the rabbit legs with kosher salt like you’re giving them a little massage. Let them chill in the fridge for 1 hour to get to know the salt.
3. In a small oven-safe pot, melt the duck fat over low heat. Once it’s liquid gold, add the rabbit legs, garlic cloves, and thyme leaves. Tip: Make sure the rabbit is fully submerged in fat for even cooking.
4. Cover the pot and let it bubble away in the oven for 3 hours. Tip: Check after 2 hours to ensure the fat isn’t getting too hot—you’re aiming for gentle, not aggressive.
5. After 3 hours, remove the pot from the oven. Let the rabbit legs cool in the fat for about 30 minutes—this helps them stay juicy.
6. Carefully remove the rabbit from the fat (save that garlicky, herby fat for roasting potatoes—trust me).
7. For a crispy finish, heat a skillet over medium-high heat and sear the rabbit legs for 2-3 minutes on each side until golden. Tip: Don’t skip this step; it’s the crunch that makes it unforgettable.

The rabbit confit emerges tender enough to fall off the bone, with a crispy skin that’s music to your ears. Serve it over a bed of creamy polenta or alongside a sharp arugula salad to cut through the richness. Either way, it’s a dish that’ll have everyone asking for seconds—bunny puns optional.

Rabbit Meatballs in Tomato Sauce

Mmm, imagine biting into a tender, juicy rabbit meatball, swimming in a rich, tangy tomato sauce that’s been simmering to perfection. This isn’t just any meatball—it’s a leap into the bold and the beautiful, where game meets gourmet in your very own kitchen.

Ingredients

• 1 lb ground rabbit meat (trust me, it’s leaner and more flavorful than you’d think)
• 1/2 cup breadcrumbs (I like panko for that extra crunch)
• 1/4 cup grated Parmesan cheese (the real deal, none of that shaky cheese stuff)
• 1 large egg (room temp, because it binds better)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp dried oregano (or fresh if you’re feeling fancy)
• Salt and pepper (to make it sing)
• 2 tbsp extra virgin olive oil (my go-to for everything)
• 1 can (28 oz) crushed tomatoes (San Marzano if you’re splurging)
• 1/2 tsp sugar (to balance the acidity, just a whisper)

Instructions

1. Preheat your oven to 375°F because we’re baking these bad boys to golden perfection.
2. In a large bowl, mix the ground rabbit, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Roll into 1-inch balls. Tip: Wet your hands to prevent sticking.
3. Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side. Don’t crowd the pan—patience is key.
4. Transfer the meatballs to a baking sheet and bake for 10 minutes. Meanwhile, in the same skillet, simmer the crushed tomatoes and sugar for 5 minutes.
5. Add the baked meatballs to the tomato sauce, gently stirring to coat. Simmer for another 5 minutes. Tip: Letting them sit for a bit before serving deepens the flavors.

Now, not only do these rabbit meatballs boast a melt-in-your-mouth texture, but their flavor is a sophisticated twist on the classic. Serve them over a bed of creamy polenta or twirl them with spaghetti for a dish that’s sure to hop straight into your heart.

Rabbit and Wild Rice Soup

Rabbit and wild rice soup? Now that’s a dish that hops straight to the heart of comfort food with a side of adventure. Perfect for those days when you’re craving something hearty yet slightly exotic, this soup is a game-changer.

Ingredients

• 1 lb rabbit meat, diced (trust me, it’s leaner and more flavorful than you’d think)
• 1 cup wild rice (the nutty, chewy texture is unbeatable)
• 4 cups chicken stock (homemade if you’ve got it, but no judgment here)
• 1 large onion, chopped (because what’s soup without onion?)
• 2 carrots, diced (for that sweet crunch)
• 2 celery stalks, diced (the unsung hero of flavor)
• 3 cloves garlic, minced (go big or go home)
• 2 tbsp butter (salted, because life’s too short for unsalted)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp thyme (dried is fine, but fresh is a game-changer)
• Salt and pepper to taste (but really, don’t skimp on the pepper)

Instructions

1. In a large pot, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
2. Add the onion, carrots, and celery. Cook for about 5 minutes, or until the onions are translucent. Tip: Stir occasionally to prevent burning.
3. Throw in the garlic and thyme, cooking for another minute until fragrant. Your kitchen should smell amazing right now.
4. Add the diced rabbit meat, browning it on all sides. This should take about 5 minutes. Tip: Don’t overcrowd the pot; work in batches if necessary.
5. Pour in the chicken stock and wild rice. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes. Tip: The rice should be tender but still have a bit of chew to it.
6. Season with salt and pepper. Give it a taste and adjust as needed.

This soup is a symphony of textures and flavors—tender rabbit, chewy wild rice, and a broth that’s rich with the essence of thyme and garlic. Serve it with a crusty loaf of bread for dipping, or go wild and top it with a dollop of sour cream for extra creaminess.

Rabbit Liver Pâté with Brandy

Ever thought about giving your taste buds a luxurious adventure? This Rabbit Liver Pâté with Brandy is like a velvet glove for your palate, smooth, rich, and with just the right kick to make it unforgettable.

Ingredients

• 1 lb rabbit livers (freshness is key, so sniff test them—no funky smells allowed!)
• 1/2 cup unsalted butter (I’m team European-style for extra creaminess)
• 1/4 cup brandy (because why not add a little drama?)
• 1 small onion, finely chopped (tears are optional but likely)
• 2 cloves garlic, minced (more if you’re battling vampires)
• 1/2 tsp thyme (fresh if you’ve got it, dried in a pinch)
• Salt and pepper (to make everything better)
• 1/4 cup heavy cream (for that dreamy texture)

Instructions

1. Melt 2 tbsp butter in a pan over medium heat. Add the onion and garlic, cooking until soft and golden, about 5 minutes. Tip: Don’t rush this—caramelized onions are the secret handshake of flavor.
2. Increase heat to medium-high, add the livers, and cook until browned but still pink inside, about 3 minutes per side. Tip: Overcooking turns them into little rubber pucks, so keep an eye out.
3. Pour in the brandy and let it reduce by half, about 2 minutes. Stand back when adding—flambé accidents are only fun in movies.
4. Transfer everything to a blender, add the remaining butter, thyme, cream, salt, and pepper. Blend until smoother than a jazz playlist. Tip: If it’s too thick, a splash of warm water can loosen it up.
5. Press the mixture through a fine sieve into a bowl for extra silkiness. Chill for at least 2 hours before serving. Patience is a virtue, especially in pâté.

Silky, rich, and with a hint of brandy warmth, this pâté is a showstopper on crusty bread or as a fancy dip for your fanciest veggies. Either way, it’s bound to impress—or at least start a conversation about your sophisticated palate.

Rabbit Tacos with Avocado Salsa

Yikes, you haven’t lived until you’ve tried these rabbit tacos with avocado salsa—trust me, your taste buds will throw a fiesta in your mouth. Perfect for when you’re feeling adventurous or just really want to impress your foodie friends.

Ingredients

• 1 lb rabbit meat, diced (because chunks are more fun)
• 2 tbsp olive oil (extra virgin, because we’re fancy)
• 1 tsp cumin (the secret spice hero)
• 1 tsp smoked paprika (for that smoky whisper)
• Salt to taste (but let’s not turn it into the Dead Sea)
• 8 corn tortillas (warm them up, and they’ll hug your fillings better)
• 1 avocado, diced (the creamy dream)
• 1/2 cup cherry tomatoes, halved (like little bursts of joy)
• 1/4 cup red onion, finely chopped (for a bit of attitude)
• Juice of 1 lime (because every dish needs a little sunshine)
• Fresh cilantro, chopped (the more, the merrier)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers like a mirage.
2. Add diced rabbit meat to the skillet, seasoning it with cumin, smoked paprika, and salt. Cook for 5-7 minutes until the meat is golden and whispers ‘eat me’ with its aroma.
3. While the rabbit is cooking, mix avocado, cherry tomatoes, red onion, lime juice, and cilantro in a bowl to create the salsa. Tip: Let it sit for a few minutes to let the flavors mingle like old friends.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re as pliable as a yoga instructor.
5. Assemble the tacos by placing a generous amount of rabbit meat on each tortilla, then topping with the avocado salsa. Tip: Double-layer the tortillas to prevent any saucy surprises.
6. Serve immediately, because patience is overrated when tacos are involved.

Kick back and enjoy the tender, juicy rabbit paired with the creamy, tangy avocado salsa—each bite is a harmony of textures and flavors. For an extra kick, drizzle with hot sauce or serve with a side of pickled jalapeños to really turn up the heat.

Conclusion

Kickstart your culinary adventure with these 18 savory rabbit recipes, each promising a delicious twist to your meals. Perfect for home cooks looking to explore new flavors, this roundup is your gateway to creating memorable dishes. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos