Rabbit & Wild Hare
Lean and tasty rabbit is an unexpectedly versatile meat that's easy to cook and a great choice all year round. Give one of our favorite rabbit recipes a try.
Pappardelle with Rabbit, Porcini & Parmesan
by Frank StittTry this easy recipe for pappardelle pasta with tender braised rabbit and seasonal mushrooms, based on a popular Italian game ragù.
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Spring Rabbit Stew
by D'ArtagnanThis 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...
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Rabbit & Foie Gras Terrine en Croute
by John FraserThis gorgeous recipe for rabbit & foie gras terrine en croute is a classic and balances flavor, texture, and color for a stunning presentation.
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Rabbit, Foie Gras & Chanterelle Terrine
by Jonathan VaastTry your hand at making this classic terrine recipe with tender rabbit, unctuous foie gras & fresh chanterelle mushrooms.
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White Rabbit Lasagna
by D'ArtagnanTry this tasty lasagna recipe with layers of rabbit ragout, mushrooms, creamy bechamel sauce & sharp cheddar cheese. It's sure to become a family favo...
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Ramp-Stuffed Rabbit Loin with Mushroom Ragout
by D'ArtagnanTry 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 Ramp-Stuffed Rabbit Loin with Mushroom Ragout
Rabbit Pot de Provence
by Ariane DaguinThis rabbit stew recipe combines the flavors of southern France: sweet peppers, fennel, tomatoes, and black olives in an aromatic anise-flavored broth...
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Rabbit Stew with Nicoise Olives & Rosemary
by Marco CanoraTry 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 Stew with Nicoise Olives & Rosemary
Rabbit Torino
by Frank StittFrank Stitt's torino recipe for boned and stuffed rabbit with prunes is based on a meal he enjoyed at small restaurant in Turin, Italy.
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Roasted Rabbit with Mustard Sauce
by David TanisThis roasted rabbit recipe is best made with real French mustard, according to David Tanis, the longtime Chez Panisse chef, who prefers its pungency.
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Braised Rabbit in Hard Cider
by Colman AndrewsA 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...
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Rabbit Leg Confit
by D'ArtagnanSimple 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...
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Crispy Buttermilk Fried Rabbit
by D'ArtagnanThis 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 Crispy Buttermilk Fried Rabbit
Easy Rabbit Rillettes
by D'ArtagnanHere'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.
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Rabbit & Foie Gras Ballotine
by Jean-Louis DumonetChef 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 Rabbit & Foie Gras BallotineRecipes
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