Rabbit & Wild Hare

Pappardelle with Rabbit, Porcini & Parmesan

by Frank Stitt

Braised game ragu is a dish popular all over Italy. Frank Stitt shreds the braised rabbit leg meat and quickly cooks it with sautéed, mixed mushrooms ...

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Braised Rabbit in Hard Cider

by Colman Andrews

Colman Andrews' breathtaking cookbook, The Country Cooking of Ireland, includes this recipe for rabbit braised in hard cider with fresh thyme. Andrews...

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Rabbit & Foie Gras Ballotine

by Jean-Louis Dumonet

Chef Jean-Louis Dumonet's classic Rabbit and Foie Gras Ballotine makes wonderful party fare but a generous slice alongside an herb salad is equally de...

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Rabbit & Foie Gras Terrine en Croute

by John Fraser

Chef John Fraser is a master of balancing flavor, texture and color, as you can see in this stunning terrine.

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Rabbit, Foie Gras & Chanterelle Terrine

by Jonathan Vaast

Jon Vaast, of the Dressing Room in Westport, Connecticut makes this luxurious terrine with whole rabbit, fresh foie gras and chanterelles.

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White Rabbit Lasagna

by D'Artagnan

This recipe is a staff favorite! Hearty, mushroom-flecked rabbit ragout and creamy bechamel are layered then topped with sharp white cheddar. Deliciou...

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Ramp-Stuffed Rabbit Loin with Mushroom Ragout

by D'Artagnan

This show-stopping dish is full of fresh spring flavor. If you can't get ramps, spring onions will also work.

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Rabbit Pot de Provence

by Ariane Daguin

This richly perfumed rabbit stew combines the flavors of southern France--sweet peppers, fennel, tomatoes and black olives in an aromatic anise-flavor...

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Rabbit Stew with Nicoise Olives & Rosemary

by Marco Canora

Chef Marco Canora's rabbit stew is a take on a classic Tuscan dish. Cooking the rabbit on the stovetop, instead of in the oven, ensures that the final...

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Rabbit Torino

by Frank Stitt

Frank Stitt's Rabbit Torino is based on a meal he enjoyed at small restaurant in Turin, Italy. His version of that dish includes boned and stuffed rab...

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Roasted Rabbit with Mustard Sauce

by David Tanis

David Tanis, longtime Chez Panisse chef, recommends stocking up on French mustard the next time you're overseas. He prefers its pungency in this tradi...

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Rabbit Leg Confit

by D'Artagnan

While tender and flavorful on its own, rabbit confit also makes a great base for other recipes like our Buttermilk Fried Rabbit and Easy Rabbit Rillet...

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Spring Rabbit Stew

by D'Artagnan

This light spring stew is full of flavor from pancetta, tender rabbit, white wine, and a ton of fresh herbs and vegetables.

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Crispy Buttermilk Fried Rabbit

by D'Artagnan

We have a few secrets for making the best fried rabbit ever – first, start with succulent rabbit leg confit, coat them in spiced buttermilk and double...

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Easy Rabbit Rillettes

by D'Artagnan

To make rillettes, meat is usually cooked in an aromatic mixture of stock and fat for a very long time before being shredded and enriched with more fa...

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