Braised Rabbit with Mushroom Sauce
This recipe creates a rabbit dish which is tender and full of flavor.
Herb and Beer Braised Rabbit
Wild rabbit is delicious braised in a good beer with chicken stock and herbs.
Hasenpfeffer (Rabbit Stew)
Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.
Rabbit Stew with Coconut Cream
This is an old recipe that comes from Colombia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry-tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.
Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.
Grilled Garlic Rabbit
Rabbit and garlic-a very different take on your classic grilling option. Always a great conversation starter, these bunnies will make your mouth water! We use rabbits that were hunted in the great Southwest desert during rabbit season. However, a lot of local stores sell rabbit as well. The 'wild hares' here are smaller and leaner than their supermarket counterparts, so I use two smaller rabbits and adjust the cook time during rabbit season or one large rabbit in the off time.
Hasenfeffer (Sour Rabbit Stew)
Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!