Recipezaar: Rabbit recipes

Rabbit in Cream Sauce

Mon, 27 Sep 1999 05:34:00 -0400

-- posted by Doreen Randal

Rabbit Stew

Mon, 27 Sep 1999 05:35:00 -0400

-- posted by Doreen Randal

Rabbit and Prune Casserole

Mon, 27 Sep 1999 05:36:00 -0400

RABBIT AND PRUNE CASSEROLE Source:- Two Hundred Years of New Zealand Cookery -- posted by Doreen Randal

Wine Rabbit

Tue, 20 Nov 2001 13:01:30 -0500

This is an old family recipe. I seldom ever make it because rabbit is too expensive and I don't care for wild rabbit, but if you can afford it--it is delicious. -- posted by Darlene Summers

Braised Rabbit Brunswick Stew

Sun, 27 Oct 2002 22:10:28 -0500

Don't say you wont eat rabbit until you've tried this one. You can make it without the cold smoking portion also. -- posted by rickv

Beer-Braised Rabbit (Or Chicken) for the Crock Pot

Sun, 27 Oct 2002 22:13:31 -0500

Tasty, tangy recipe for rabbit or chicken. Hey, it all tastes like chicken, right? -- posted by papergoddess

Hassenpfeffer (Pickled Rabbit)

Sun, 02 Feb 2003 20:04:57 -0500

German version for making rabbit. Good served with Potato Dumplings, sour cream thickens the sauce and adds a good flavor. -- posted by Taylor in Belgium

Konijn Met Bier (Belgian style rabbit)

Sun, 02 Feb 2003 20:05:07 -0500

Always a favorite way to serve rabbit in Belgium, using the popular Kriek or cherry beer. Also served with french/belgian fries. -- posted by Taylor in Belgium

Snowshoe Hare with Onions

Tue, 04 Mar 2003 20:03:11 -0500

A winter favorite! -- posted by Aroostook

Basic Fried Rabbit or Squirrel

Tue, 11 Mar 2003 20:06:18 -0500

If you enjoy the taste of wild game as I do, and don't want to alter the taste of the meat too much except to put a nice coating on it here it is. Just the basics for the home or the camp. -- posted by Chuck in Killbuck

Rabbit Paprika

Tue, 22 Apr 2003 20:05:38 -0400

I love rabbit. It's tasty and low in fat and lends itself to as many recipes as chicken (in fact, try replacing rabbit in your favourite chicken recipe). This recipe is especially flavourful. A great winter meal to have in front of the fireplace. -- posted by evelyn/athens

Crock Pot Chicken W/ Blue Cheese and Mustard Sauce

Tue, 20 May 2003 20:03:04 -0400

A friend gave me this recipe to use with any type of poultry. I have used it with partridge, pheasant and even rabbit! Yummy! -- posted by Aroostook

Rabbit in the Crock Pot

Mon, 09 Jun 2003 20:13:21 -0400

An easy way to cook rabbit the family will love! -- posted by Chuck in Killbuck

Brandied Rabbit in Mustard Sauce

Fri, 10 Oct 2003 20:00:39 -0400

-- posted by Iowahorse

Fried Rabbit and Gravy

Fri, 10 Oct 2003 20:00:41 -0400

-- posted by Iowahorse

Rabbit Stew and Fatback

Fri, 10 Oct 2003 20:00:41 -0400

-- posted by Iowahorse

Snowshoe Rabbit with Applejack

Fri, 10 Oct 2003 20:00:42 -0400

-- posted by Iowahorse

Sweet and Sour Hasenpfeffer

Fri, 10 Oct 2003 20:00:42 -0400

-- posted by Iowahorse

Rabbit with Cabbage

Fri, 10 Oct 2003 20:00:42 -0400

-- posted by Iowahorse

Rabbit Sauteed with Mustard

Fri, 10 Oct 2003 20:00:43 -0400

-- posted by Iowahorse

Zuni Jackrabbit Stew

Tue, 14 Oct 2003 20:00:29 -0400

Cooking times approx. -- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Rabbit with Tarragon Sauce

Wed, 24 Dec 2003 20:00:27 -0500

Easy tasty rabbit recipe -- posted by Bergy

Old Fashion Rabbit Stew

Mon, 08 Mar 2004 20:00:04 -0500

This is a wonderful rabbit dish from my Armenian friend Dina. It is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort. -- posted by Baby Kato

Rabbit Stifado

Tue, 28 Dec 2004 20:00:07 -0500

Most people are familiar with beef stifado but, traditionally, this wonderful dish is made with rabbit or wild hare. In my opinion, the rabbit version is far better than the beef. -- posted by evelyn/athens

Rabbit With Aioli

Mon, 14 Feb 2005 20:00:00 -0500

This is in response to a request from Gerry Sans Sanddunes for Conejo Aioli. Like most rabbit dishes, you can substitute chicken--but try the rabbit. The honey adds a wonderful layer of taste, but the dish works well without it. -- posted by Chef Kate

Wild Game Gumbo

Tue, 29 Mar 2005 15:26:18 -0500

Wild game hunting is a tradition with the males in my family. During my childhood, wild game was the about only meat we had to eat so I have a great appreciation for it. This is one of my dad's favorite things to make. He takes two days to make it. Recipe adapted from Southern Living. -- posted by ratherbeswimmin'

Lapin a La Cocotte - French Rabbit Stew

Thu, 31 Mar 2005 16:46:28 -0500

Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better. -- posted by EdsGirlAngie

Hasenpfeffer

Wed, 06 Apr 2005 18:32:22 -0400

Not sure if this is the traditional Hasenpfeffer but it is definitely delicious. I got this about 20 years ago from a small cookbook with recipes from inns around the US. No idea which inn this came from. Takes a long time but it is soooo worth it. -- posted by Mysterygirl

Braised Rabbit

Wed, 27 Apr 2005 21:10:19 -0400

Posted in response to a request for recipes using rabbit. This recipe is from the cookbooklet "Blue and Grey Cookery - Authentic Recipes from The Civil War Years". -- posted by Dreamgoddess

Chuck's Wild Brunswick Stew

Wed, 15 Jun 2005 17:22:42 -0400

Here's a recipe for those that want to take the time to really enjoy the taste of a wild game stew. For awhile I couldn't hunt, but my son and stepsons did and would always bring home the goodies and ask for this when the snow storms hit and they all wanted to lay around the house and eat and stay warm. This is one of those recipes you can add, delete and improvise as you wish. As long as the wild meat is in there. I've doubled this recipe many times with a family of 7. It just takes a BIG stew pot. *s* -- posted by Chuck in Killbuck

Stewed Rabbit

Tue, 21 Jun 2005 12:06:47 -0400

This is the recipe I use when I find these little varmints in my vegetable garden. I found this recipe in a cookbook years ago and have adjusted it over the years to fit my taste. -- posted by Sgt. Pepper

Dijon Fried Rabbit

Tue, 21 Jun 2005 20:24:59 -0400

This recipe is from my new 3 ingredient recipe cookbook. -- posted by Shirl (J) 831

Grilled Rabbit With Rosemary and Garlic

Tue, 21 Jun 2005 20:28:01 -0400

Another game recipe, for the game lovers. -- posted by Shirl (J) 831

Rabbit Tenderloin Satay

Thu, 15 Sep 2005 18:43:03 -0400

From Wild Fare and Wise Words, the South Carolina Outdoor Press Association Cookbook, developed by hunters who cook their catch. -- posted by fluffernutter

Rabbit Pot Stickers

Thu, 15 Sep 2005 18:47:51 -0400

From Wild Fare and Wise Words, a cookbook by the South Carolina Outdoor Press Association. The recipes were developed by hunters who cook their catch, so they're all tried-and-true. (For a copy of the book, try cookbookmarketplace.com) -- posted by fluffernutter

Rabbit Sausage

Fri, 23 Sep 2005 13:27:00 -0400

I promised someone I would post a recipe for this, so here it is! -- posted by JenSmith

Lapin Forestiere (Rabbit)

Wed, 26 Oct 2005 15:29:22 -0400

this is a fancy rabbit dish i'm shure you will enjoy -- posted by winter rowand

Shin Beef and Rabbit Stew

Tue, 10 Jan 2006 16:28:20 -0500

This is a family recipe that we always eat on Christmas Eve. My Grandpa used to eat it for breakfast on Christmas morning and the remains (which jellify if it is made properly) served at tea time. -- posted by chimera448

Rabbit in Mustard Sauce

Tue, 30 May 2006 12:36:03 -0400

I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed potatoes - which is also highly recommended with this recipe - I doubled the sauce. Who doesn't want extra sauce for the mashed potatoes? This has also the advantage that the dish can easily be reheated. I usually thin sauces with a little bit of water, wine, cream or milk if I reheat them. When I cooked this recipe, I reheated it several times, as it was only me who ate it and it always tasted delicious. You can of course halve the sauce if you are not as partial to sauces as I am. I also changed the recipe found in the book slightly in that I rubbed the pieces of rabbit in mustard before frying them. My mother always does it this way. For me rabbit cooked like in this recipe with plenty of mashed potatoes on the side is pure comfort food. I also recommend to serve some cooked carrots or steamed tomatoes with it. Yummy. -- posted by tigerduck

Rabbit Ragu

Thu, 01 Jun 2006 14:44:53 -0400

This is for all of the hunters and their wives out there in the Zaar world. Being from Louisiana, everyone I know hunts SOMETHING, so I do love game. Rabbit, gator, squirrel, etc. I am now in Louisville and with a NON-hunter so I haven't tried this one.....YET!! I found it in Gourmet and the picture of it looks sooo good! The list of ingredients and directions may look long, but if you read them you will see it is not difficult at all. NOTE: This can be made with 1 1/2 lbs. boneless veal shoulder, cut into 1" pieces. Use a heavy 6-qt. pot, and when veal is no longer pink on the outside add 4 cups water and simmer until liquid is reduced to about 1 cup and veal is tender - about 1 1/4 hours. Then proceed with recipe. -- posted by SkinnyMinnie

Spanish Style Rabbit

Thu, 15 Jun 2006 22:57:53 -0400

Spanish a la espanola, a rabbit dish done the traditional spanish way -- posted by Jane Gib

Soused Partridge

Thu, 15 Jun 2006 22:57:57 -0400

you can either have partridge or rabbit for this yummy dish, and serve with potatoes and side salad -- posted by Jane Gib

Rabbit Stew

Mon, 10 Jul 2006 23:12:35 -0400

I took a few recipes here from zaar and combined them and then added my own touches to make this stew. -- posted by Funda

Mustard Rabbit

Mon, 14 Aug 2006 21:40:22 -0400

I'm on a quest for rabbit recipes as they are readily available in Western Australia. Tis looks great though I haven't tried it. -- posted by JustJanS

Cajun Sweet Potato Pie

Wed, 20 Sep 2006 19:53:45 -0400

True Cajun heartland recipe. -- posted by Chef #354557

Crock Pot Rabbit Stew

Tue, 24 Oct 2006 22:00:09 -0400

Variant on a few other rabbit / crock pot recipes I've tried. It makes a hearty one-pot meal for two people. I always like to leave the vegetables nice and chunky. You could try a little less liquid and therefore less flour to thicken, however I found this works well and the additional liquid plays well with the vegetables during cooking. -- posted by Peter J

Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce

Wed, 22 Nov 2006 19:35:52 -0500

I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down! -- posted by JustJanS

Corned Game Birds

Mon, 01 Jan 2007 14:43:25 -0500

I find that after hunting I am expected to prepare whatever delicacies the boys have brought home. This recipe can make even the toughest game bird into lean delicious corned lunch meat (like corned beef!). This recipe will do about 8 grouse or ptarmigan about 10 pounds worth. Also works with rabbit! -- posted by Callu

Rabbit Hunters Style

Wed, 03 Jan 2007 20:44:31 -0500

Serve over rice or with steamed new potatoes -- posted by ratherbeswimmin'

Brunswick Stew

Thu, 04 Jan 2007 20:59:49 -0500

On New Year's Day, we invite friends over and have our favorite New Year's Day foods. I make what I thought this was the traditional Brunswick Stew recipe. I have searched the site and none sound like this! Maybe it is only traditional with us! Each year, at Thanksgiving and Christmas, I make turkey stock from our leftover birds. It is way too simple to even write a separate recipe. After dinner, I cut the meat from the bones (of the turkey) that we want to have for leftovers, sandwiches, or other good meals and refrigerate it. Then I put the carcass, the gravy, the neck, turkey skin, a squirrel (if we have one), and a rabbit (if we are lucky) into the pan I cooked the turkey in, along with about 2 quarts of water. I simmer this until time to go to bed, then put it on the deck (it is as cold or colder out there than it is in the refrigerator), and put a couple of bricks on the lid to keep any animals from stealing our broth. The next day, (bring pan back into kitchen) heat to warm, remove bones, and skim fat. Freeze broth and meat and save for New Year's Day. The amounts are approximate. -- posted by Sweetiebarbara

Chicken With Sauce Piquante

Thu, 18 Jan 2007 16:22:11 -0500

I received this recipe from my sister and it is one of the favorite dishes in South Louisiana. It is certainly one of our favorites. -- posted by bayousong

Lapin a La Dijonnaise

Wed, 14 Mar 2007 22:58:34 -0400

I saw this recipe tonight on Emeril (who I really don't like), but Daniel Boulud was featured (who I do like) and this looks like a great recipe to save! It is a rabbit recipe, though I am planning on using chicken thighs--they are much easier to find! Also, times are approximate. -- posted by Dwynnie

Welsh Rarebit With Rabbit

Tue, 20 Mar 2007 21:36:36 -0400

Truly, I add rabbit or chicken meat to my rarebit, to serve as a hearty (and savory) main dish, thus making my rarebit a TRUE rabbit!!! Plus my kids don't have to grow up being confused about the name: rarebit or rabbit. -- posted by Debber

Braised Rabbit, Portuguese Style ("coelho Estufado")

Wed, 04 Apr 2007 20:28:08 -0400

This is the only way I have ever had rabbit and it is probably my family's favourite meal. Rabbit is fairly expensive but I usually get a medium-sized rabbit (approx. 2 to 2 1/2 lbs) for my family of 4 (2 young boys). For a dinner party, I would probably get 2 rabbits. NOTE: Preparation time includes 1 day for marinating; cooking time is approx. 2 hours or until tender, depending on the quantity of rabbit. -- posted by Portuguese Mom

Rabbit Baked in Clay With Wild Mushrooms and Sour Cream (Pecheny

Tue, 17 Apr 2007 23:23:01 -0400

Most of us into Mexican cooking just happen to have clay pots in our inventory of cookware. The following is a recipe from Byelorussia which can also be made with either chicken or goose. They serve this with their world famous Potato Pancakes. -- posted by Witch Doctor

Rabbit With Cider in Prunes

Wed, 09 May 2007 16:52:29 -0400

The dry texture of rabbit meat is beautifully complimented by the fruity sauce. This Scottish dish is from Dorinda Hafner's Taste of Britain -- posted by jenny butt

Pilaf With Rabbit

Thu, 24 May 2007 16:49:53 -0400

Different dishes with rabbit were traditional in the menu of holiday aristocratic dinners. They were served with a great number of sauces. -- posted by Witch Doctor

Braised Rabbit in Tuscan Sauce

Fri, 01 Jun 2007 22:52:47 -0400

When I saw rabbit in my local HEB grocery's freezer section I had to try this recipe. The recipe calls for whole rabbits and that's the way I'm submitting this, but the frozen rabbit pieces I bought worked just as well. This is best prepared a day ahead of serving to allow the flavors to mellow. The Tuscan sauce is excellent over pasta, so you may want to make a double batch of that. I served the rabbit with my recipe for Creamy Polenta with Green Onions and Parsley. Recipe originally from a November 1984 issue of Bon Appetit, featured in a Tuscan Dinner for 8. Prep time does not include marinating or refrigeration time. -- posted by Leslie in Texas

Fried Rabbit

Mon, 04 Jun 2007 22:03:07 -0400

Domestic rabbit (already cleaned and dressed) is frequently available in the frozen meats section of the supermarket for those of us that do not hunt our own meat. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Rabbit in Spiced Marinade and Cream

Wed, 06 Jun 2007 23:14:50 -0400

Found this recipe on another site posted by Mary Caladine. I just recently got a chance to try it and glad I did. The marinating really does sink in to the rabbit and makes it tasty, juicy and tender. I followed the recipe exactly and achieved wonderful results. -- posted by Chef Jeff Garland

Rabbit Stew

Tue, 28 Aug 2007 17:47:14 -0400

When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good. -- posted by catercow

Rabbit Etouffee

Wed, 19 Sep 2007 14:34:44 -0400

From Bon Appetit Magazine -- posted by Chef #573036

Hasenkucha - Rabbit Cake

Fri, 09 Nov 2007 01:47:31 -0500

A savory casserole from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Hare (Rabbit) Ragout Les Fougeres

Wed, 14 Nov 2007 02:20:13 -0500

This is from a fabulous fine dining restaurant near me in chelsea quebec, they published a cookbook and this is one of the recipes. I love ragout's and if you cant find rabbit use chicken -- posted by MarraMamba

Marinated and Stewed Rabbit

Mon, 19 Nov 2007 19:45:22 -0500

How to Cook Everything; Mark Bittman. Posted per request. This recipe is intended for wild rabbit, not domesticated. -- posted by ratherbeswimmin'

Rick's Fried Rabbit

Fri, 07 Dec 2007 02:49:02 -0500

My dad is an avid hunter, and here is his recipe for fried rabbit. It's delicious! Tastes like chicken, only better :) You can use this recipe for any wild game such as squirrel, pheasant, quail, partridge etc. Great for frogs legs too LOL -- posted by Linda's Busy Kitchen

Rabbit With Lemon Dumplings

Thu, 20 Dec 2007 00:27:38 -0500

Cooked slowly and with delicious lemon dumplings to set off the rabbit, it's a lovely dish. -- posted by MarraMamba

Rabbit Casserole With Onions and Wine Vinegar

Thu, 03 Jan 2008 21:53:35 -0500

Comlek. A traditional Albanian recipe I think you will find delightful. -- posted by lulelola

Creole Rabbit - Louisiana Style

Mon, 07 Jan 2008 21:51:48 -0500

A wonderful baked rabbit recipe. Times include over night marination. Recipe can be adapted to Dutch oven cooking while camping . -- posted by Chef Shadows

Rabbit in Stilton-Mustard Sauce

Mon, 07 Jan 2008 23:17:53 -0500

A wonderful way to serve up rabbit! Cooking times may vary. -- posted by Chef Shadows

Belgian Hare a La Maryland

Mon, 07 Jan 2008 23:36:44 -0500

Rabbit is available at supermarkets these days if you don't hunt your own. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Rabbit in Mediterranean Sauce

Fri, 29 Feb 2008 23:51:14 -0500

I had tried a few rabbit recipes but they just didn't seem to be able to hide that 'gamey' taste. So I came up with my own. Note* preparation time does not include soaking or marinating with mustard -- posted by motorcyclemummy

Stewed Rabbit With Pate

Thu, 03 Apr 2008 15:24:48 -0400

The chichken version of this recipe is popular in Vietnam. Since, I love the taste of rabbit so much and rabbit is not that expensive in France, I tried this recipe with rabbit and it was really good. I'm new to this site, sorry if you find the format and instructions are a bit odd. -- posted by Derek P.

Rabbit in Mustard and Thyme Sauce As I Like It!

Sat, 20 Sep 2008 02:30:56 -0400

This is simple meal. Do not use wild rabbits, but if you do not have rabbits, chicken or turkey can do. It will not be the same (rabbits have better taste and meat structure), but you will be satisfied. -- posted by nitko

Braised Rabbit With Wild Mushrooms

Tue, 28 Oct 2008 16:43:01 -0400

The Glory of Southern Cooking -- posted by ratherbeswimmin'

Rabbit Sauce Piquant

Mon, 10 Nov 2008 23:26:17 -0500

Cajun Rabbit Dish -- posted by BennyMade

Moose and Rabbit Pie

Tue, 11 Nov 2008 22:21:41 -0500

This a recipe that I found in a regional magazine that we have here, Saltscapes - for anyone that likes "wild" meat this is a recipe for you!! -- posted by Chef mariajane

Stew With Herbs and Barley

Mon, 01 Dec 2008 17:08:28 -0500

Posted to the SCA_recipes LiveJournal community. Can be made with rabbit, hare, veal or chicken, depending on preference and availability. Documented to 7th century England. -- posted by DrGaellon

Daube De Lapin (Rabbit Stew Casserole)

Tue, 06 Jan 2009 02:30:19 -0500

This French recipe infuses the complexities of lovely seasonings into a terrific meat stew/casserole. It's not difficult -- just allow plenty of time for the marination process. While the French chiefly use farm-raised rabbits, there no reason that hunters here in the United States could not use wild ones. In that instance, you'll probably need two rabbits if they are fairly young. -- posted by Bone Man

Brunswick Stew

Mon, 16 Mar 2009 15:50:53 -0400

This Brunswick stew is as American as apple pie. Make this stew with chicken, rabbit or squirrel. Serve with cornbread. I do not remember where I got this recipe as I have had it for years. -- posted by bayousong

Texas Roadkill Skewered

Tue, 24 Mar 2009 17:49:32 -0400

How to make dinner from roadkill. -- posted by sctdvdltl

Easy Crock Pot/Dutch Oven Rabbit

Tue, 28 Apr 2009 01:13:54 -0400

I got this from Huntingblades.com. It is suggested for "older (read tougher) rabbits" but the one I used was not and it came out great. I had never eaten rabbit before and loved it. The meat is tender and it has a stronger taste than chicken. (I added spices to the recipe, because it seemed a bit blend to my taste. You can also add peas--fresh or frozen--half hour before ready.) -- posted by MillaKette

Poor Man's Rabbit

Thu, 30 Jul 2009 10:38:12 -0400

I love rabbit - properly cooked, it is a wonderful full-flavored not overly rich meat. Received in email from gourmet-recipes-from-around-the-world. Thanks deranged_millionaire! Saving this one for cold weather this winter. -- posted by Buster's friend

Rabbit

Thu, 10 Sep 2009 11:19:49 -0400

From The Black Family Reunion Cookbook. Nancy Wilson, Entertainer -- posted by mightyro_cooking4u

Recipezaar: Rabbit recipes

Rabbit in Cream Sauce

Rabbit Stew

Rabbit and Prune Casserole

Wine Rabbit

Braised Rabbit Brunswick Stew

Beer-Braised Rabbit (Or Chicken) for the Crock Pot

Hassenpfeffer (Pickled Rabbit)

Konijn Met Bier (Belgian style rabbit)

Snowshoe Hare with Onions

Basic Fried Rabbit or Squirrel

Rabbit Paprika

Crock Pot Chicken W/ Blue Cheese and Mustard Sauce

Rabbit in the Crock Pot

Brandied Rabbit in Mustard Sauce

Fried Rabbit and Gravy

Rabbit Stew and Fatback

Snowshoe Rabbit with Applejack

Sweet and Sour Hasenpfeffer

Rabbit with Cabbage

Rabbit Sauteed with Mustard

Zuni Jackrabbit Stew

Oven-Braised Teal

Rabbit with Tarragon Sauce

Old Fashion Rabbit Stew

Rabbit Stifado

Rabbit With Aioli

Wild Game Gumbo

Lapin a La Cocotte - French Rabbit Stew

Hasenpfeffer

Braised Rabbit

Chuck's Wild Brunswick Stew

Stewed Rabbit

Dijon Fried Rabbit

Grilled Rabbit With Rosemary and Garlic

Rabbit Tenderloin Satay

Rabbit Pot Stickers

Rabbit Sausage

Lapin Forestiere (Rabbit)

Shin Beef and Rabbit Stew

Rabbit in Mustard Sauce

Rabbit Ragu

Spanish Style Rabbit

Soused Partridge

Rabbit Stew

Mustard Rabbit

Cajun Sweet Potato Pie

Crock Pot Rabbit Stew

Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce

Corned Game Birds

Rabbit Hunters Style

Brunswick Stew

Chicken With Sauce Piquante

Lapin a La Dijonnaise

Welsh Rarebit With Rabbit

Braised Rabbit, Portuguese Style ("coelho Estufado")

Rabbit Baked in Clay With Wild Mushrooms and Sour Cream (Pecheny

Rabbit With Cider in Prunes

Pilaf With Rabbit

Braised Rabbit in Tuscan Sauce

Fried Rabbit

Rabbit in Spiced Marinade and Cream

Rabbit Stew

Rabbit Etouffee

Hasenkucha - Rabbit Cake

Hare (Rabbit) Ragout Les Fougeres

Marinated and Stewed Rabbit

Rick's Fried Rabbit

Rabbit With Lemon Dumplings

Rabbit Casserole With Onions and Wine Vinegar

Creole Rabbit - Louisiana Style

Rabbit in Stilton-Mustard Sauce

Belgian Hare a La Maryland

Rabbit in Mediterranean Sauce

Stewed Rabbit With Pate

Rabbit in Mustard and Thyme Sauce As I Like It!

Braised Rabbit With Wild Mushrooms

Rabbit Sauce Piquant

Moose and Rabbit Pie

Stew With Herbs and Barley

Rabbit Hunters Style