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Cherylptw Nov 29, 2011 07:27 AM

I'm the proud owner of the gift of two fine rabbits bagged yesterday. I've only ever had them fried & smothered in gravy. My boyfriend touts simmering them with sausage spices until tender (really?) I'd like to try them another way, something different. The boyfriend is really not that adventurous when it comes to different cuisines (born & raised in NC) so suggestions anyone. I've been thinking marinated & grilled....

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    rjbh20 RE: Cherylptw Nov 29, 2011 07:38 AM

    Lapin a la Moutarde is a classic bistro dish - plenty of recipes out there. Last time i made it, i just used the legs and made a rabbit and pork terrine with the rest (including the liver) with a whole rabbit loin in the center. Made a very nice presentation for an Easter dinner first course.

    1 Reply
    1. re: rjbh20
      CathleenH RE: rjbh20 Nov 29, 2011 08:06 AM

      That's what I was thinking. It's a great dish. I haven't tried this recipe, but it looks good:


    2. MandalayVA RE: Cherylptw Nov 29, 2011 07:38 AM

      Stew! Rabbit stew is awesome.

      1. BabsW RE: Cherylptw Nov 29, 2011 08:15 AM

        If I were lucky enough to score some rabbits, I'd be making Hasenpfeffer


        4 Replies
        1. re: BabsW
          megjp RE: BabsW Dec 1, 2011 04:35 PM

          +1, plus you'll never encounter a dish with a name that's more fun to say..

          I've had great Brunswick stew with rabbit in it, too.

          1. re: megjp
            BabsW RE: megjp Dec 1, 2011 04:55 PM

            That's half the fun of German food. :D

          2. re: BabsW
            nofunlatte RE: BabsW Dec 1, 2011 04:41 PM

            I bought some rabbit legs at the farmers market just to make this dish!

            1. re: nofunlatte
              BabsW RE: nofunlatte Dec 1, 2011 04:56 PM

              Lucky you! I really need to find some rabbit somewhere. I haven't had Hasenpfeffer since I was preggo with kid #1 13 years ago.

          3. JungMann RE: Cherylptw Nov 29, 2011 09:38 AM

            Rabbit makes absolutely wonderful cacciatore. The shredded meat with some bouncy noodles is heaven on a plate. My grandfather might have gone a little more rustic with his rabbit estofado, braised in tomato sauce with herbs and served on the bone.

            1 Reply
            1. re: JungMann
              Cherylptw RE: JungMann Nov 29, 2011 10:02 PM

              Yum! A definate will try...

            2. Paprikaboy RE: Cherylptw Nov 29, 2011 10:07 AM

              Probably not wholly authentic. But who cares.
              I'm definitely going to give it a try when I have 12 hours to spare.


              1. Coogles RE: Cherylptw Nov 29, 2011 10:34 AM

                You could confit the legs, several recipes can be found on-line.

                1. free sample addict aka Tracy L RE: Cherylptw Nov 29, 2011 12:08 PM

                  Rabbit Bolognese is amazing especially with wide noodles. I have had several times in restaurants and am always in heaven. I grilled a rabbit once with a lot of success and posted my notes. BTW, I am very envious.


                  1 Reply
                  1. re: free sample addict aka Tracy L
                    Cherylptw RE: free sample addict aka Tracy L Nov 29, 2011 09:58 PM

                    I like your recipe for grilled rabbit, I'm going to try that first. Lots of great ideas posted here. My man has been waiting all season to hunt rabbits and the season just started here so hopefully, I'll get my hands on more to experiment with. In the meantime, I'm still open to more suggestions and thanks to everyone!

                  2. OCEllen RE: Cherylptw Nov 29, 2011 12:34 PM

                    Bunny marengo!!! With peppers, onions, tomatoes, garlic, olives or mushrooms and red wine!

                    1. nasv RE: Cherylptw Nov 29, 2011 01:59 PM

                      Braising the rabbit meat and tossing in its sauce in a pasta would be spectacular.

                      One of the authentic paellas is actually with rabbit (and chicken and/or snails)... my vote is for PAELLA!

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                        River19 RE: Cherylptw Nov 29, 2011 02:07 PM

                        As an avid hunter........we do hare/wabbit every way possible, hassepfefferererererer is classic.....cacciatore is a great idea. Anything with a moist heat seems to work well with rabbit. A ragu with hare is great and a traditional dish………..

                        All sorts of ideas with wabbits………..

                        1. EricMM RE: Cherylptw Nov 29, 2011 02:35 PM

                          Lucky you! this is my main rabbit dish...cut rabbit into legs, arms, saddle portions, rib sections, and brown in olive oil. Remove from the pan and set aside. Deglaze pan with white wine, then saute garlic, shallots, and mushrooms (your choice, but I usually use oyster mushrooms). I also use anchovy/anchovy paste instead of salt. When sautee'd put the rabbit pieces back in the pan, and add white wine (or chicken broth, or both). Cover and simmer for about an hour. Serve with wide egg noodles.
                          other recipes I've used- use red wine instead of white, and green olives instead of mushrooms.
                          Use coconut milk instead of wine, chopped tomato and hot peppers instead of (or with) the mushrooms.Add some cilantro and lime juice at the end. Serve this one with rice. You can really do anything you want with rabbit, certainly any chicken dish...except its better with rabbit!

                          1. honkman RE: Cherylptw Nov 29, 2011 06:59 PM

                            Rabbits are really good for a nice ragu


                            1. h
                              Harters RE: Cherylptw Nov 30, 2011 04:52 AM

                              Bunny burgers.

                              You'd need to incorporate some fatty pork. And use a heavy hand with seasoning and dried herbs.

                              1. RealMenJulienne RE: Cherylptw Nov 30, 2011 05:20 AM

                                I made this Spanish rabbit dish for a date with a homesick girl from Barcelona, and she said it tasted just like the Catalan rabbit her family eats at home.

                                Cut off rabbit's front and rear legs, then the chest, then split the midsection down the middle of the spine. Salt rabbit and brown all pieces in olive oil. Deglaze pan with mild red wine and set aside.

                                Dice one onion, one red bell pepper, four cloves garlic, one eggplant, and saute in the same pan with more olive oil. When onion is translucent, add one can crushed tomatoes and the deglazed wine juices from the rabbit.

                                Simmer sauce until eggplant is tender, then add rabbit pieces and continue simmering until the meat pulls easily away from the bone. Finish the sauce by swirling in a dab of butter. Serve with fresh bread rubbed with ripe tomatoes.

                                2 Replies
                                1. re: RealMenJulienne
                                  JungMann RE: RealMenJulienne Nov 30, 2011 07:01 AM

                                  Substituting potatoes for eggplant, this is similar to my grandfather's estofado. Marinating the rabbit in soy sauce, cracked pepper, garlic and herbs would also add to the flavor.

                                  1. re: RealMenJulienne
                                    Harters RE: RealMenJulienne Nov 30, 2011 07:37 AM

                                    From roughly the same part of the world as Barcelona, there's the Mallorcan classic of rabbit with onions (conill amb ceba).

                                    Chop the bunny into pieces and brown. Thinly slice 1.5 kg onions and gently fry. And I mean gently - you need to be taking 20 -30 minutes for them to soften. Put the bunny back in and cook over a low heat for 35 minutes or so, with some pimenton, a little nutmeg, marjoram, white wine and a little water. While that's cooking, pound some almonds, garlic and parsley in a mortar (if you can find sobrasada, pound in a little of that as well) and this for the stew's last 5 minutes. Truly delicious - but the key is in the slow cooking of the onions.

                                  2. c
                                    cheesemaestro RE: Cherylptw Nov 30, 2011 08:32 AM

                                    Rabbit braised in red wine, an Italian technique, is wonderful. I made a recipe from Saveur last year that was fantastic:


                                    There's also the classic French civet de lapin. It's been years since I tried making it, so I don't have a personal recipe to offer, although you'll find plenty on the Internet.

                                    2 Replies
                                    1. re: cheesemaestro
                                      Veggo RE: cheesemaestro Dec 1, 2011 04:52 PM

                                      A second vote for braised rabbit, with a reduxion sauce and apologies to John Updike.

                                      1. re: Veggo
                                        free sample addict aka Tracy L RE: Veggo Dec 1, 2011 05:48 PM


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