Get ready to elevate your dinner game with a taste of the wild! Rabbit, a lean and flavorful protein, is making a comeback in gourmet kitchens, and we’ve gathered 27 delicious recipes to inspire your next culinary adventure. From rustic stews to elegant roasts, these dishes promise to turn an ordinary evening into something truly special. Let’s dive into these mouthwatering creations!
Braised Wild Rabbit with Herbs and White Wine
Lingering in the quiet of the kitchen, I find a deep comfort in the slow, deliberate process of braising, where time itself becomes a gentle ingredient. This dish, with its humble wild rabbit and fragrant herbs, transforms into something tender and profound, a quiet celebration of patience and flavor.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
– 1 whole wild rabbit (approximately 3 lbs), cut into 8 serving pieces
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 2 medium carrots, cut into ½-inch rounds
– 3 cloves garlic, minced
– 1 cup dry white wine
– 2 cups rich chicken stock
– 4 sprigs fresh thyme
– 2 sprigs fresh rosemary
– 1 bay leaf
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the wild rabbit pieces completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. In a large, heavy-bottomed Dutch oven, heat the clarified butter over medium-high heat until it shimmers, about 2 minutes.
3. Working in batches to avoid crowding, sear the rabbit pieces until deeply browned on all sides, approximately 4-5 minutes per side. Transfer the seared pieces to a clean plate.
4. Reduce the heat to medium and add the finely diced yellow onion to the pot. Sauté, stirring occasionally, until the onion is translucent and just beginning to caramelize, about 8 minutes.
5. Add the carrot rounds and minced garlic to the pot and cook for 2 more minutes, until the garlic is fragrant. Tip: Sautéing the vegetables in the flavorful fond left from the rabbit builds a complex base for the sauce.
6. Pour in the dry white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Simmer until the wine is reduced by half, about 5 minutes.
7. Return the seared rabbit pieces and any accumulated juices to the pot. Add the rich chicken stock, fresh thyme sprigs, rosemary sprigs, and bay leaf. The liquid should come about halfway up the sides of the rabbit.
8. Bring the liquid to a bare simmer, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid. Tip: Maintaining the gentlest simmer is crucial for tender, not tough, braised meat.
9. Braise the rabbit for 2 hours, checking once halfway to ensure the liquid is at a quiet simmer and turning the pieces over.
10. After 2 hours, carefully remove the lid. The rabbit should be fork-tender and nearly falling off the bone. Tip: For a richer, more velvety sauce, you can remove the rabbit and herbs, then simmer the liquid uncovered for 10-15 minutes to reduce and concentrate the flavors.
11. Discard the herb sprigs and bay leaf. Taste the sauce and adjust seasoning with a final pinch of salt if needed.
This slow transformation yields meat of incredible succulence, pulling cleanly from the bone. The sauce, infused with herbs and the subtle fruit of the wine, is deeply savory yet bright. Try serving it over a bed of creamy polenta or alongside buttery mashed potatoes to soak up every last drop.
Wild Rabbit Stew with Root Vegetables
Gently, as the late autumn light fades into a soft December dusk, I find myself drawn to the quiet ritual of preparing a stew, a dish that seems to echo the slowing pace of the season. There is something deeply comforting about the process, the way the aromas of wild game and earthy roots slowly fill the kitchen, promising warmth and sustenance against the chill. This wild rabbit stew, with its humble foundation of winter vegetables, is a meditation in patience and simplicity.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
– 2 lbs wild rabbit, cut into 8 serving pieces
– 3 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 4 cups rich chicken stock, preferably homemade
– 1 cup dry red wine, such as Cabernet Sauvignon
– 2 sprigs fresh rosemary
– 3 sprigs fresh thyme, tied with kitchen twine
– 2 bay leaves
– 1 lb carrots, peeled and cut into 1-inch chunks
– 1 lb parsnips, peeled and cut into 1-inch chunks
– 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the wild rabbit pieces completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. In a large, heavy-bottomed Dutch oven, heat the clarified butter over medium-high heat until it shimmers, about 2 minutes.
3. Working in batches to avoid crowding, sear the rabbit pieces until deeply browned on all sides, approximately 4-5 minutes per side. Transfer the seared pieces to a plate. Tip: A proper sear is crucial for flavor development; do not move the pieces until a golden crust forms.
4. Reduce the heat to medium and add the finely diced yellow onion to the pot. Cook, stirring occasionally, until the onion is translucent and just beginning to caramelize at the edges, about 8 minutes.
5. Add the minced garlic and cook until fragrant, about 1 minute.
6. Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 2 minutes to form a light roux and cook out the raw flour taste.
7. Slowly pour in the dry red wine, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Bring to a simmer and cook until the wine is reduced by half, about 5 minutes.
8. Pour in the rich chicken stock and add the fresh rosemary sprigs, tied thyme sprigs, and bay leaves. Bring the liquid to a gentle simmer.
9. Return the seared rabbit pieces and any accumulated juices to the pot. The liquid should just cover the meat; add a bit more stock if necessary.
10. Cover the pot, reduce the heat to low, and simmer gently for 1 hour and 15 minutes. Tip: Maintain a bare simmer with just a few bubbles breaking the surface to keep the rabbit tender.
11. After 1 hour and 15 minutes, add the carrot chunks, parsnip chunks, and potato cubes to the stew. Stir gently to submerge the vegetables in the liquid.
12. Re-cover the pot and continue to simmer gently until the rabbit is fork-tender and the vegetables are soft but not mushy, about 45-50 minutes. Tip: Test a piece of carrot and parsnip for doneness; they should yield easily to a knife but retain their shape.
13. Carefully remove and discard the rosemary sprigs, thyme bundle, and bay leaves. Taste the stew broth and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
Beyond the simple pleasure of a steaming bowl, this stew offers a beautiful textural contrast: the rabbit falls from the bone into tender shreds, while the root vegetables soften into sweet, earthy pillows that soak up the rich, wine-kissed broth. For a creative twist, serve it over a bed of creamy polenta or with a crusty, whole-grain bread to mop up every last drop, letting the deep, savory flavors linger long after the meal is finished.
Spicy Grilled Wild Rabbit Skewers
There’s something quietly primal about threading wild rabbit onto skewers, a slow, meditative process that connects you to the land and the hunt. The gentle sizzle of the grill and the earthy aroma of juniper and smoke create a moment of simple, rustic pleasure, perfect for a reflective evening under the open sky.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 pounds wild rabbit loin, cut into 1-inch cubes
– ¼ cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 4 garlic cloves, finely minced
– 1 tablespoon smoked paprika
– 2 teaspoons crushed red pepper flakes
– 1 teaspoon dried juniper berries, lightly crushed
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 8 (10-inch) bamboo skewers, soaked in water for 30 minutes
Instructions
1. In a medium glass bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, finely minced garlic cloves, smoked paprika, crushed red pepper flakes, lightly crushed dried juniper berries, fine sea salt, and freshly cracked black pepper until fully emulsified.
2. Add the 1-inch cubes of wild rabbit loin to the marinade, tossing gently to coat each piece thoroughly. Tip: For deeper flavor penetration, cover the bowl and refrigerate for at least 2 hours, though overnight marinating will yield the most tender results.
3. Preheat a gas or charcoal grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated wild rabbit cubes onto the pre-soaked bamboo skewers, leaving a small space between each piece to promote even cooking.
5. Place the skewers directly on the preheated grill grates. Grill for 5–6 minutes, then rotate the skewers 180 degrees using tongs. Tip: Avoid moving the skewers excessively during cooking to achieve a crisp, caramelized exterior.
6. Continue grilling for an additional 5–6 minutes, or until the internal temperature of the rabbit reaches 160°F when checked with an instant-read thermometer. Tip: The meat should feel firm to the touch and release clear juices when pierced with a fork, indicating doneness without dryness.
7. Transfer the grilled skewers to a clean platter and let them rest for 3 minutes before serving to allow the juices to redistribute evenly.
8. Present the skewers immediately while still warm. Pair them with a crisp, chilled white wine or a rustic sourdough bread to soak up the flavorful drippings. Perfectly charred on the edges yet succulent within, these skewers offer a bold, smoky heat balanced by the bright acidity of lemon and the piney depth of juniper, making each bite a harmonious blend of wild and refined flavors.
Wild Rabbit and Mushroom Risotto
A quiet evening calls for something earthy and grounding, a dish that unfolds slowly like the fading light. This wild rabbit and mushroom risotto is a gentle meditation in a pot, where each stir coaxes out deep, woodsy flavors and creamy comfort.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 wild rabbit (about 2.5 lbs), broken down into 6 pieces
– 1.5 cups Arborio rice
– 8 oz wild mushrooms (such as chanterelles or morels), cleaned and sliced
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 6 cups homemade chicken stock, kept warm over low heat
– 1 cup dry white wine
– 4 tbsp clarified butter, divided
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp extra-virgin olive oil
– Kosher salt and freshly ground black pepper
– 2 sprigs fresh thyme
Instructions
1. Season the rabbit pieces generously with kosher salt and freshly ground black pepper on all sides.
2. Heat 2 tablespoons of clarified butter in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear the rabbit pieces for 4-5 minutes per side until deeply browned, then transfer to a plate and set aside.
4. Reduce the heat to medium and add the remaining 2 tablespoons of clarified butter to the pot.
5. Sauté the finely diced yellow onion for 6-8 minutes until translucent and softened, stirring occasionally.
6. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
7. Stir in the Arborio rice and toast for 2-3 minutes until the grains become slightly translucent at the edges, coating them well with the butter and aromatics.
8. Pour in the dry white wine and cook, stirring constantly, until the liquid is completely absorbed, about 2 minutes.
9. Begin adding the warm chicken stock one ladleful at a time, stirring continuously and allowing each addition to be fully absorbed before adding the next, maintaining a gentle simmer throughout.
10. After about 15 minutes of adding stock, nestle the seared rabbit pieces and thyme sprigs into the rice mixture.
11. Continue adding stock and stirring for another 10 minutes, then stir in the sliced wild mushrooms.
12. Cook for 5-7 more minutes, adding stock as needed, until the rice is al dente with a creamy consistency and the rabbit is tender enough to shred easily with a fork.
13. Remove the pot from heat, discard the thyme sprigs, and shred the rabbit meat directly into the risotto using two forks.
14. Stir in the freshly grated Parmigiano-Reggiano cheese until melted and fully incorporated.
15. Finish by drizzling with extra-virgin olive oil and adjusting seasoning with kosher salt and freshly ground black pepper if needed.
Marbled with tender shreds of rabbit and earthy mushrooms, each spoonful offers a luxurious, velvety texture that clings to the rice. The deep, savory notes from the seared meat balance beautifully with the risotto’s creamy richness, making it perfect for a cool evening. Serve it in shallow bowls garnished with a few fresh thyme leaves and an extra drizzle of olive oil for a restaurant-worthy presentation at home.
Herb-Crusted Wild Rabbit Cutlets
Falling into the quiet rhythm of a winter afternoon, I find myself drawn to the kitchen, where the earthy scent of herbs and the promise of a tender, wild-caught rabbit invite a moment of slow, intentional cooking. This dish, with its crisp golden crust and succulent interior, feels like a gentle nod to rustic traditions and the quiet satisfaction of a meal made with care.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound wild rabbit cutlets, pounded to 1/4-inch thickness
– 1/2 cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1/4 cup finely chopped fresh parsley
– 2 tablespoons finely chopped fresh thyme
– 1 tablespoon finely chopped fresh rosemary
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup clarified butter
– 1 lemon, cut into wedges
Instructions
1. Pat the wild rabbit cutlets completely dry with paper towels to ensure a crisp crust.
2. Combine the all-purpose flour, kosher salt, and freshly ground black pepper in a shallow dish.
3. Place the lightly beaten pasture-raised eggs in a second shallow dish.
4. In a third shallow dish, mix the panko breadcrumbs with the finely chopped fresh parsley, thyme, and rosemary.
5. Dredge each rabbit cutlet first in the flour mixture, shaking off any excess.
6. Dip the floured cutlet into the beaten eggs, allowing any excess to drip back into the dish.
7. Press the cutlet firmly into the herbed breadcrumb mixture, coating both sides evenly.
8. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 350°F.
9. Carefully place the breaded cutlets in the skillet, cooking for 3–4 minutes per side until the crust is deep golden brown and the internal temperature reaches 160°F.
10. Transfer the cooked cutlets to a wire rack set over a baking sheet to keep the bottom crust crisp.
11. Serve immediately with lemon wedges on the side.
Velvety and tender beneath its aromatic, crunchy exterior, the rabbit offers a delicate, slightly gamey flavor that pairs beautifully with the bright acidity of lemon. Consider serving these cutlets over a bed of creamy polenta or alongside roasted root vegetables for a comforting, elegant meal that celebrates the simplicity of quality ingredients.
Slow-Cooked Wild Rabbit Ragu
Perhaps there’s something quietly profound about a dish that asks for patience, that transforms humble ingredients into something deeply comforting over the slow, steady passage of hours. This wild rabbit ragu is just that—a gentle simmer that coaxes out rich, earthy flavors, perfect for a reflective evening spent in the warmth of the kitchen.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
- 2 lbs wild rabbit, cut into 8 pieces
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 (28 oz) can whole San Marzano tomatoes, crushed by hand
- 2 cups low-sodium chicken stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 lb pappardelle pasta
- Freshly grated Parmigiano-Reggiano, for serving
- Fresh parsley, finely chopped, for garnish
Instructions
- Pat the wild rabbit pieces completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
- Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
- Sear the rabbit pieces in a single layer, undisturbed, until deeply browned on the first side, about 4-5 minutes. Flip and sear the other side for another 4-5 minutes. Transfer to a plate. Tip: Do not overcrowd the pot; sear in batches if necessary to ensure proper browning, which builds the sauce’s foundational flavor.
- Reduce the heat to medium and add the finely diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 8-10 minutes.
- Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Pour in the dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer until the wine is reduced by half, about 5 minutes.
- Add the hand-crushed San Marzano tomatoes, low-sodium chicken stock, seared rabbit pieces, rosemary sprigs, thyme sprigs, and bay leaf to the pot. Bring to a very gentle simmer.
- Cover the pot, reduce the heat to low, and cook for 3 hours, checking occasionally to ensure a bare simmer. The rabbit should be fork-tender and falling off the bone. Tip: A low, slow simmer is crucial here; boiling will toughen the delicate rabbit meat.
- Remove the pot from the heat. Discard the herb sprigs and bay leaf. Use two forks to shred all the rabbit meat directly in the pot, discarding any bones.
- Bring a large pot of generously salted water to a rolling boil. Cook the pappardelle pasta according to package directions until al dente. Tip: Reserve 1 cup of the starchy pasta water before draining.
- Drain the pasta and add it directly to the Dutch oven with the ragu. Toss gently over low heat for 1-2 minutes, adding splashes of the reserved pasta water as needed to create a glossy, cohesive sauce that clings to the noodles.
- Divide the pasta and ragu among warm bowls. Finish each serving with a generous sprinkle of freshly grated Parmigiano-Reggiano and a pinch of finely chopped fresh parsley.
Mellow and deeply savory, the ragu yields a luxurious, velvety texture that clings perfectly to the broad pappardelle ribbons. The wild rabbit offers a subtle, gamey richness that is beautifully balanced by the sweet acidity of the tomatoes and the aromatic herbs. For a creative twist, serve it over creamy polenta or spoon it into a hollowed-out sourdough boule for a dramatic, shareable presentation.
Wild Rabbit in Mustard Cream Sauce
Lately, I’ve found myself drawn to recipes that feel both rustic and refined, dishes that carry the quiet weight of tradition while offering a gentle, comforting richness. This wild rabbit in mustard cream sauce is just that—a tender, slow-cooked meal that fills the kitchen with a warm, savory aroma, perfect for a thoughtful evening at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs wild rabbit, cut into 8 pieces
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup dry white wine
– 2 cups chicken stock
– 1 cup heavy cream
– 3 tbsp Dijon mustard
– 2 tbsp whole-grain mustard
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp all-purpose flour
– 2 tbsp unsalted butter, cold
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Pat the wild rabbit pieces dry with paper towels and season evenly on all sides with kosher salt and freshly ground black pepper.
2. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the rabbit pieces in batches, turning once, until deeply browned on both sides, approximately 4–5 minutes per side; transfer to a plate and set aside.
4. Reduce the heat to medium and add the finely diced yellow onion to the pot, sautéing until translucent and lightly golden, about 6–8 minutes.
5. Stir in the minced garlic and cook until fragrant, 1 minute, being careful not to let it burn.
6. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux, and cook for 2 minutes to remove the raw flour taste.
7. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and simmer until reduced by half, about 5 minutes.
8. Pour in the chicken stock and bring to a gentle simmer, stirring to combine.
9. Return the seared rabbit pieces to the pot, along with any accumulated juices, and add the fresh thyme leaves.
10. Cover the pot, reduce the heat to low, and simmer gently until the rabbit is fork-tender, about 1 hour 15 minutes.
11. Remove the rabbit pieces to a clean plate and tent loosely with foil to keep warm.
12. Increase the heat to medium and whisk the heavy cream, Dijon mustard, and whole-grain mustard into the sauce until smooth.
13. Simmer the sauce, uncovered, until thickened slightly, about 8–10 minutes, stirring occasionally.
14. Off the heat, whisk in the cold unsalted butter until fully melted and incorporated to enrich the sauce.
15. Return the rabbit to the pot, spooning the sauce over to coat, and warm through for 2–3 minutes.
16. Garnish with the finely chopped fresh parsley just before serving.
Here, the rabbit falls away from the bone with a delicate pull, its mild flavor enveloped in a velvety, tangy sauce that balances creaminess with the sharp bite of mustard. Serve it over a bed of buttery mashed potatoes or alongside crusty bread to soak up every last drop, letting the quiet richness linger on the palate.
Roast Wild Rabbit with Garlic and Rosemary
Dusk settles in, and the kitchen grows quiet, a space for slow, deliberate movements and the deep, earthy scents of rosemary and garlic. There’s a quiet comfort in preparing a roast, a ritual that connects us to simpler, heartier meals shared around a table. This wild rabbit dish, with its rustic aromatics, feels like a gentle nod to those traditions.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
– 1 whole wild rabbit (about 2.5 to 3 pounds), patted dry
– 3 tablespoons extra-virgin olive oil
– 8 garlic cloves, peeled and lightly crushed
– 4 fresh rosemary sprigs
– 1 cup dry white wine
– 1 cup low-sodium chicken stock
– 2 tablespoons unsalted butter, chilled and cubed
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Season the rabbit generously on all sides with kosher salt and freshly ground black pepper.
3. In a large, oven-safe skillet or Dutch oven, heat the extra-virgin olive oil over medium-high heat until it shimmers.
4. Carefully place the rabbit in the skillet and sear until golden brown on all sides, about 3 to 4 minutes per side.
5. Remove the skillet from the heat and scatter the peeled, lightly crushed garlic cloves and fresh rosemary sprigs around the rabbit.
6. Pour in the dry white wine and low-sodium chicken stock, ensuring the liquid comes about halfway up the sides of the rabbit.
7. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
8. Roast for 60 minutes, then remove the cover and continue roasting for an additional 15 minutes to allow the skin to crisp slightly.
9. Tip: To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it should register 160°F (71°C).
10. Carefully transfer the rabbit to a cutting board and let it rest, loosely tented with foil, for 10 minutes.
11. While the rabbit rests, place the skillet back on the stovetop over medium heat.
12. Bring the pan juices to a simmer and reduce by about one-third, approximately 5 minutes.
13. Tip: For a silky, emulsified sauce, whisk in the chilled, cubed unsalted butter one piece at a time until fully incorporated and glossy.
14. Strain the sauce through a fine-mesh sieve into a serving vessel, pressing on the solids to extract all flavor.
15. Carve the rabbit into serving portions.
16. Tip: Serve the carved rabbit drizzled with the warm sauce, ensuring each plate gets a few garlic cloves and a rosemary sprig for garnish.
Let the tender, falling-off-the-bone meat and the rich, aromatic sauce speak for themselves. The garlic mellows into a sweet, soft paste, while the rosemary infuses every bite with its piney fragrance. Consider plating it over a bed of creamy polenta or alongside roasted root vegetables to soak up every last drop of the buttery jus.
Pan-Seared Wild Rabbit with Balsamic Glaze
Musing on the quiet transition from autumn to winter, I find myself drawn to recipes that honor the season’s subtle shifts—dishes that feel both rustic and refined, like this pan-seared wild rabbit with balsamic glaze. It’s a meal that invites you to slow down, to savor the process as much as the result, connecting you to the land and the quiet beauty of a winter evening.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs wild rabbit, cut into 6 serving pieces
– 2 tbsp clarified butter
– 1 tbsp extra-virgin olive oil
– 1 cup balsamic vinegar
– 2 tbsp honey
– 1 sprig fresh rosemary, leaves finely minced
– 2 cloves garlic, thinly sliced
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– ¼ cup low-sodium chicken stock
Instructions
1. Pat the wild rabbit pieces completely dry with paper towels to ensure a crisp sear.
2. Season all sides of the rabbit evenly with kosher salt and freshly ground black pepper.
3. Heat clarified butter and extra-virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
4. Place rabbit pieces in the skillet, skin-side down, without overcrowding, and sear undisturbed for 5 minutes until deeply golden brown.
5. Flip each piece using tongs and sear the opposite side for 4 minutes until browned, then transfer to a plate.
6. Reduce heat to medium and add thinly sliced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
7. Pour in balsamic vinegar and honey, stirring to combine, and simmer for 8 minutes until reduced by half and slightly thickened.
8. Add minced rosemary and low-sodium chicken stock, stirring to incorporate, and return rabbit pieces to the skillet.
9. Spoon glaze over the rabbit, cover, and simmer on low heat for 10 minutes until the rabbit is tender and reaches an internal temperature of 160°F.
10. Remove from heat and let rest, covered, for 5 minutes to allow juices to redistribute.
Oozing with a glossy, sweet-tart glaze, the rabbit emerges tender yet firm, its earthy flavor balanced by the balsamic’s acidity. Serve it over a bed of creamy polenta or alongside roasted root vegetables to soak up every drop of the rich sauce, making each bite a celebration of winter’s quiet bounty.
Wild Rabbit Tacos with Pickled Onions
Zigzagging through my thoughts as the afternoon light fades, I find myself drawn to the quiet, earthy flavors of the wild—a humble, foraged meal that feels both ancient and new. There’s a gentle satisfaction in preparing something so connected to the land, a slow, deliberate process that rewards patience with deep, savory warmth.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 90 minutes
Ingredients
– 1 wild rabbit (about 2.5 lbs), broken down into 8 pieces
– 2 tbsp clarified butter
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup dry white wine
– 2 cups low-sodium chicken stock
– 1 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp ground cinnamon
– 1 bay leaf
– 8 small corn tortillas
– 1 cup pickled red onions (prepared with apple cider vinegar, sugar, and salt)
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges
– Kosher salt and freshly ground black pepper, as needed
Instructions
1. Pat the wild rabbit pieces completely dry with paper towels, then season all over generously with kosher salt and freshly ground black pepper.
2. In a large Dutch oven over medium-high heat, melt the clarified butter until it shimmers, about 2 minutes.
3. Sear the rabbit pieces in batches, undisturbed, for 4–5 minutes per side until deeply browned, transferring to a plate once seared.
4. Reduce the heat to medium and add the thinly sliced yellow onion, cooking for 6–8 minutes until softened and lightly caramelized, stirring occasionally.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add the tomato paste, dried oregano, ground cumin, and ground cinnamon, toasting the spices for 30 seconds to release their oils.
7. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and simmer for 3–4 minutes until reduced by half.
8. Return the seared rabbit pieces and any accumulated juices to the pot, then pour in the low-sodium chicken stock and add the bay leaf.
9. Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low, braising for 1 hour and 15 minutes until the rabbit is fork-tender.
10. While the rabbit braises, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, then wrap them in a clean kitchen towel to keep pliable.
11. Once cooked, transfer the rabbit pieces to a cutting board and let rest for 5 minutes, then shred the meat using two forks, discarding any bones.
12. Return the shredded rabbit to the pot and simmer uncovered for 5 minutes to thicken the braising liquid slightly, seasoning with additional salt and pepper if needed.
13. To assemble, place a portion of the shredded rabbit onto each warmed tortilla, top with a generous spoonful of pickled red onions, and garnish with fresh cilantro leaves.
14. Serve immediately with lime wedges on the side for squeezing over the tacos.
Rich, tender shreds of rabbit meld with the aromatic braising liquid, creating a deeply savory filling that contrasts beautifully with the bright, crisp pickled onions. The soft corn tortillas provide a gentle, slightly chewy base, while a squeeze of lime adds a final burst of acidity that lifts the earthy spices—perfect for a cozy evening shared with good conversation.
Wild Rabbit and Lemongrass Stir-Fry
Moments like these, when the afternoon light slants through the kitchen window, call for a dish that feels both grounding and a little adventurous. This stir-fry, with its wild, earthy notes and bright citrus lift, is just that—a quiet celebration of contrast. It’s the kind of meal that makes you slow down and savor the process as much as the result.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs wild rabbit loin, cut into 1-inch cubes
– 3 tbsp clarified butter, divided
– 2 stalks fresh lemongrass, tender inner cores only, finely minced
– 4 cloves garlic, finely grated
– 1-inch piece fresh ginger, finely grated
– 1 large yellow onion, thinly sliced
– 1 red bell pepper, julienned
– 2 tbsp fish sauce
– 1 tbsp raw cane sugar
– 1 tsp freshly cracked black pepper
– 1/2 cup fresh cilantro leaves, for garnish
– 1 lime, cut into wedges, for serving
Instructions
1. Pat the wild rabbit cubes completely dry with paper towels to ensure a proper sear.
2. Heat 2 tablespoons of clarified butter in a large wok or cast-iron skillet over medium-high heat until it shimmers, about 90 seconds.
3. Add the rabbit cubes in a single layer, working in batches if necessary to avoid crowding, and sear undisturbed for 2 minutes per side until a deep golden-brown crust forms.
4. Transfer all seared rabbit to a clean plate and set aside.
5. Reduce the heat to medium and add the remaining 1 tablespoon of clarified butter to the same wok.
6. Add the minced lemongrass, grated garlic, and grated ginger, stirring constantly for 45 seconds until fragrant but not browned.
7. Add the thinly sliced yellow onion and julienned red bell pepper, stirring to coat in the aromatics.
8. Cook the vegetables, stirring occasionally, for 4-5 minutes until the onion is translucent and the pepper is just tender-crisp.
9. Return the seared rabbit and any accumulated juices to the wok, tossing to combine with the vegetables.
10. Pour the fish sauce and sprinkle the raw cane sugar and cracked black pepper evenly over the mixture.
11. Increase the heat to high and stir-fry the entire contents vigorously for 2-3 minutes until the sauce reduces slightly and glazes the ingredients.
12. Remove the wok from the heat and immediately transfer the stir-fry to a serving platter.
13. Garnish generously with the fresh cilantro leaves and serve immediately with lime wedges on the side.
The rabbit remains remarkably tender and juicy against the quick, hot sear, while the lemongrass and ginger weave a bright, aromatic thread through the savory depth of the fish sauce. For a beautiful presentation, serve it over a bed of jasmine rice to catch every last drop of the glossy, umami-rich sauce, letting the lime wedge add its final, essential spark of acidity.
Wild Rabbit Pie with Puff Pastry Crust
Nostalgia has a way of settling in the kitchen, especially as the light fades on a late autumn afternoon. The quiet ritual of preparing a wild rabbit pie, with its promise of deep, savory warmth, feels like a gentle conversation with the season itself, a slow unfurling of comfort from oven to table.
Serving: 6 | Pre Time: 45 minutes | Cooking Time: 75 minutes
Ingredients
– 2 lbs wild rabbit, deboned and cut into 1-inch cubes
– 1 sheet (about 14 oz) frozen all-butter puff pastry, thawed
– 3 tbsp clarified butter
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ½-inch rounds
– 2 celery stalks, finely chopped
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 cup dry red wine
– 2 cups rich chicken stock
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 large pasture-raised egg, lightly beaten
– Kosher salt and freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the wild rabbit cubes completely dry with paper towels and season generously with kosher salt and freshly cracked black pepper.
3. Heat the clarified butter in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers.
4. Working in batches to avoid overcrowding, sear the rabbit cubes for 3-4 minutes per side until a deep golden-brown crust forms; transfer to a plate.
5. In the same pot, reduce the heat to medium and add the diced onion, carrot rounds, and chopped celery; cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a light roux and cook out the raw flour taste.
8. Deglaze the pot by slowly pouring in the dry red wine, using a wooden spoon to scrape up any browned bits (fond) from the bottom—this builds foundational flavor.
9. Add the rich chicken stock, seared rabbit, thyme sprigs, and bay leaf, stirring to combine.
10. Bring the mixture to a gentle simmer, then cover and transfer the Dutch oven to the preheated oven; braise for 45 minutes until the rabbit is fork-tender.
11. Carefully remove the pot from the oven and discard the thyme sprigs and bay leaf; let the filling cool for 15 minutes to slightly thicken.
12. Increase the oven temperature to 400°F (205°C).
13. Transfer the cooled filling to a 9-inch deep-dish pie plate.
14. Roll out the thawed puff pastry sheet on a lightly floured surface to fit the pie plate with a 1-inch overhang.
15. Drape the pastry over the filling, trim any excess, and crimp the edges to seal; for a professional finish, chill the assembled pie for 10 minutes before baking to prevent the pastry from slumping.
16. Brush the entire pastry surface with the lightly beaten egg wash.
17. Using a sharp paring knife, cut 3-4 small steam vents in the center of the pastry.
18. Bake on the center rack for 25-30 minutes until the crust is puffed and a deep, golden brown—listen for a steady, quiet sizzle from the filling to ensure it’s properly heated through.
19. Remove the pie from the oven and let it rest for 15 minutes before serving to allow the juices to settle.
Just as the final rays of sun catch the golden crust, the pie reveals its character: the flaky, buttery layers give way to a rich, wine-kissed filling where the tender rabbit melds with the sweet earthiness of root vegetables. Consider serving each portion atop a pool of creamy celery root purée, the contrasting textures making each bite a study in rustic elegance.
Conclusion
You’ve now explored a world of gourmet possibilities with wild rabbit! From cozy stews to elegant roasts, these 27 recipes prove it’s a versatile, delicious choice for any dinner. We hope you feel inspired to try one (or several!) in your own kitchen. Don’t forget to leave a comment telling us your favorite, and please share this roundup on Pinterest to help other home cooks discover it too. Happy cooking!
