Rabbit meat is a lean and nutritious source of protein, and raising rabbits can create a sustainable backyard food source. However, cooking rabbit can be challenging for some due to its gamey flavor. Below are three fantastic rabbit recipes you can try at home to make the most out of this versatile meat.
Braised Rabbit
Ingredients
- 2 1/2 lbs rabbit, cut into bite-size pieces
- 1/4 cup olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 1/2 teaspoons thyme
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1/4 cup lemon juice
- 5 tablespoons cold water
Directions
- Heat olive oil in a large skillet over medium heat. Cook the rabbit until lightly browned. Remove and keep warm.
- Sauté onions in the same skillet until tender. Add garlic and cook for another minute.
- Stir in chicken broth, thyme, pepper, and a bay leaf. Bring to a boil.
- Place the rabbit back into the skillet. Reduce heat, cover, and simmer for 30–45 minutes or until the meat is tender (internal temperature 160°F).
- Remove the rabbit and bay leaf. Combine lemon juice, flour, and water in a bowl; stir until smooth.
- Add the mixture to the skillet and boil for 2 minutes, stirring until thickened.
- Serve the rabbit with the gravy.
Fried Rabbit
Ingredients
- 2–4 cottontail rabbits, brined and cut into small pieces
- 2 cups buttermilk
- 2 tablespoons Italian seasoning
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper (optional)
- 1 1/2 cups flour
- 1 teaspoon salt
- 2 cups vegetable oil
Directions
- Mix buttermilk, Italian seasoning, paprika, garlic powder, and cayenne pepper. Coat rabbit pieces in the mixture and marinate for at least 4 hours or overnight.
- Heat oil in a cast-iron skillet over medium-high heat to 325°F.
- Remove rabbit from buttermilk and let it drain. Do not shake off excess liquid.
- Combine flour and salt in a plastic bag. Toss rabbit pieces in the flour mixture just before frying.
- Fry rabbit in hot oil, ensuring pieces do not touch. Fry for 8–12 minutes per side until golden brown.
- Drain on a cooling rack placed over paper towels. Keep warm in the oven until serving.
Casserole-Roasted Rabbit with Herbs
Ingredients
- 2 rabbits (about 3 1/2 lbs each)
- 4 thyme sprigs
- 2 marjoram sprigs
- 2 rosemary sprigs
- 2 sage sprigs
- 2 bay leaves
- 5 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup dry white wine
- 2 tablespoons water
Directions
- Rinse the rabbit and pat dry. Fill the cavities with herbs and secure with toothpicks.
- Brown each rabbit in butter and olive oil in a large casserole pan, cooking until golden on all sides.
- Add wine, water, and the remaining butter. Cover and cook on low heat for 40 minutes, basting frequently.
- Transfer the casserole to a preheated oven at 305°F. Roast for 70 minutes, basting occasionally.
- Cut the rabbit into pieces and serve with the reduced pan juices.
What’s Your Favorite Way to Cook Rabbit?
Do you have a go-to rabbit recipe? Share it with us in the comments below!
