Rabbit & Wild Hare

Pappardelle with Rabbit, Porcini & Parmesan

by Frank Stitt

Try this easy recipe for pappardelle pasta with tender braised rabbit and seasonal mushrooms, based on a popular Italian game ragù.

View Recipe →

Spring Rabbit Stew

by D'Artagnan

This light rabbit stew recipe is full of flavor from pancetta, white wine, and a ton of fresh herbs and vegetables, and can be enjoyed any time of yea...

View Recipe →

Rabbit & Foie Gras Terrine en Croute

by John Fraser

This gorgeous recipe for rabbit & foie gras terrine en croute is a classic and balances flavor, texture, and color for a stunning presentation.

View Recipe →

Rabbit, Foie Gras & Chanterelle Terrine

by Jonathan Vaast

Try your hand at making this classic terrine recipe with tender rabbit, unctuous foie gras & fresh chanterelle mushrooms.

View Recipe →

White Rabbit Lasagna

by D'Artagnan

Try this tasty lasagna recipe with layers of rabbit ragout, mushrooms, creamy bechamel sauce & sharp cheddar cheese. It's sure to become a family favo...

View Recipe →

Ramp-Stuffed Rabbit Loin with Mushroom Ragout

by D'Artagnan

Try this recipe for rabbit loin stuffed with fresh ramps and wrapped in prosciutto for a show-stopping dish. If you can't get ramps, spring onions wil...

View Recipe →

Rabbit Pot de Provence

by Ariane Daguin

This rabbit stew recipe combines the flavors of southern France: sweet peppers, fennel, tomatoes, and black olives in an aromatic anise-flavored broth...

View Recipe →

Rabbit Stew with Nicoise Olives & Rosemary

by Marco Canora

Try this Tuscan-style rabbit stew with olives from Chef Marco Canora. Cooking it on the stovetop, instead of in the oven, keeps the final dish brightl...

View Recipe →

Rabbit Torino

by Frank Stitt

Frank Stitt's torino recipe for boned and stuffed rabbit with prunes is based on a meal he enjoyed at small restaurant in Turin, Italy.

View Recipe →

Roasted Rabbit with Mustard Sauce

by David Tanis

This roasted rabbit recipe is best made with real French mustard, according to David Tanis, the longtime Chez Panisse chef, who prefers its pungency.

View Recipe →

Braised Rabbit in Hard Cider

by Colman Andrews

A traditional Irish braised rabbit recipe leans on hard cider and fresh thyme for its flavorful sauce. This dish would have been cooked in cast iron o...

View Recipe →

Rabbit Leg Confit

by D'Artagnan

Simple to make, our flavorful rabbit confit recipe is great on its own and makes a base for other recipes like Buttermilk Fried Rabbit and Easy Rabbit...

View Recipe →

Crispy Buttermilk Fried Rabbit

by D'Artagnan

This recipe for the best-ever fried rabbit begins with succulent rabbit leg confit coated in spiced buttermilk which is then double-fried until crisp.

View Recipe →

Easy Rabbit Rillettes

by D'Artagnan

Here's an easy recipe for rillettes using our rabbit leg confit, which is slow cooked in an aromatic mixture of stock and fat until tender.

View Recipe →

Rabbit & Foie Gras Ballotine

by Jean-Louis Dumonet

Chef Jean-Louis Dumonet's classic Rabbit and Foie Gras Ballotine recipe makes wonderful party fare and can be served with an herb salad for a light lu...

View Recipe →