What Is Rabbit and How Can I Use It?
Rabbit rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 64 recipes to cook with it.
Key Points
- Lean, mild white meat much like chicken; carries almost no fat, so it dries out fast.
- Braise or stew low and slow in wine, stock, or mustard sauce for tender results.
- When roasting, pull the quick-cooking saddle early and keep the legs braising longer.
- Pairs with mustard, white wine, bacon, thyme, rosemary, garlic, and prunes.
- Cook fresh rabbit within 1-2 days; freeze tightly wrapped up to 6 months.
What is rabbit?
Rabbit is lean, mild white meat that eats a lot like chicken, only with a slightly sweeter, more delicate flavor. For most of history it was everyday country food, and it still anchors rustic dishes across France, Italy, Germany, and the American South.
A whole dressed rabbit weighs about 2.5 to 3 pounds (1.1 to 1.4 kg) and feeds two to four. Farmed rabbit is tender and clean-tasting, while wild rabbit is leaner and gamier and needs longer, gentler cooking.
The thing to remember is how little fat it carries. That is its great virtue and its one trap.
Cooking Rabbit
Because rabbit is so lean, the surest road is moist heat. Brown the pieces first, then braise or stew them low and slow in wine or stock or a mustard sauce until the meat slides off the bone.
That slow, gentle approach is the whole idea behind Rabbit Stew in White Wine Sauce(Pressure Cooker) and French Rabbit Stew.
The German classic Hassenpfeffer goes further, marinating the rabbit in a sour wine bath before it stews.
You can roast it too, but watch it like a hawk. A young farmed rabbit roasts well with herbs and potatoes, as in Herb Roasted Rabbit & Potatoes, but the loin (the saddle) cooks far faster than the legs.
So cook the cuts to their own pace. Pull the saddle early and keep braising the tougher front legs and shoulders. Saddle of Rabbit with Leeks & Rosemary leans on exactly that quick-cooking loin.
Flavors and Pitfalls
Rabbit takes to the same partners chicken does, plus a few of its own. Mustard is the classic, along with white wine, bacon or pancetta, thyme, rosemary, garlic, leeks, prunes, and olives.
The cardinal sin is overcooking. Push lean rabbit past done and it turns dry and stringy, with no fat to bail you out. Keep braises at a bare simmer rather than a hard boil, or the muscle seizes and toughens.
A little fat helps. Wrap a roast in bacon or baste it with butter to keep the surface from drying before the inside is ready.
Substitutes
Chicken is the natural stand-in. Bone-in thighs come closest in texture and forgiveness, and they slot into almost any rabbit recipe without changing the timing much.
For something nearer the lean, faintly gamey character, try guinea fowl or a young pheasant, both of which braise well and suit the same wine-and-herb treatment.
Going the other way, chicken breast matches the lean white-meat profile but dries out just as fast, so treat it with the same care. Avoid swapping in a fatty cut and expecting the dish to taste the same.
Buying and Storage
Buy rabbit fresh or frozen from a butcher or a farmers market. Look for pale pink, firm flesh with a clean smell and no slick or grayish film. Whole rabbits are often sold cut into serving pieces, which saves you the job.
Keep fresh rabbit in the coldest part of the fridge and cook it within 1 to 2 days, the same short window you would give fresh poultry.
Frozen rabbit keeps well for up to 6 months if tightly wrapped. Thaw it overnight in the fridge, never on the counter.
Cooked rabbit and its braising liquid keep 3 to 4 days refrigerated, and the flavor of a stew often deepens by the second day. Reheat gently in the sauce so the lean meat stays moist.
Types of rabbit
Specific kinds of rabbit and the recipes that use them.
Nutrition
Nutrition Facts
Serving Size 1 piece, cooked (yield from 1 lb raw meat, boneless) (299g)Quick facts
Where to find rabbit: Rabbit is usually found in the butcher section or aisle of the grocery store or supermarket.
Food group: Rabbit is a member of the Lamb, Veal, and Game Products US Department of Agriculture nutritional food group.
- In Chinese
- 兔子
- British (UK) term
- Rabbit
- en français
- lapin
- en español
- conejo
How much does rabbit weigh?
| Amount | Weight |
|---|---|
| 1 piece, cooked (yield from 1 lb raw meat, boneless) | 299 grams |
| 3 ounce | 85 grams |
Related
Lamb, Veal, and Game Products
Recipes using rabbit
There are 67 recipes using and its varieties.
Buffalo & Beans
Buffalo and beans is a hearty chili that mixes ground bison with ground beef, kidney beans, sweet peppers and mushrooms. Long-simmered for deep flavor, leaner than all-beef chili and meatier than pure bison.
Rabbit with Tarragon Sauce
Great recipe, simple and delicious.. I got rabbit shoulders only and next time I would buy a whole rabbit..It was unforgettable dinner.. Thanks..
Coniglio Alla Molisana - Stewed Rabbit with Sausages
Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.
Rabbit Almondine
Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.
Hasen Pfefer
Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.
Rabbit Hoggan
Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.
Rabbit Cake
Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.
Raised Rabbits with Prunes
Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.
Rabbit with Sweet Sausages
Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.
Jugged Hare
Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.
Empanadillas Filled with Rabbit & Olives
Spanish empanadillas stuffed with wine-braised rabbit, fennel and olives, folded into a thyme-scented dough and baked golden. Savory little hand pies for tapas or a Mediterranean spread.
Poule D'Eau Jambalaya
Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.
Sauteed Rabbit Loin with Braised Fennel & B
Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.
Olive-Stuffed Rabbit Meat
Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.
Lagos/Kounelli Fournou
Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.
Rabbit Fried No. 2
Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.
Rabbit Livers in Puff Pastry
Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.
Rabbit Pie
Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.
Wild Rabbit Gumbo with Oysters
Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.
Irish Style Stuffed Rabbit
Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.
Rabbit with Tomatoes & Herbs
Rabbit with tomatoes and herbs: bacon-wrapped pieces rubbed with thyme and garlic, browned then simmered in a fresh tomato sauce. A rustic European-style dinner ready in 50 minutes.
Hasen Pfeffer
Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.
Rabbit in Cream
Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.
Rabbit in White Wine
Rabbit braised in white wine with onion, carrot, celery, thyme, and marjoram, finished with sour cream. Cooked entirely in the microwave and served over buttered noodles.
Stewed Rabbit
Slow-cooker rabbit stew braised low and slow with tomatoes, onion, rosemary, and dry white wine. Italian-style stewed rabbit that turns rich and fork-tender after 8 hours unattended.
Stuffed Rabbit
Whole stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. A classic British-style country dish.
Rabbit with Apricots in Cabernet Sauce
Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.
Rabbit, Mexican Style
Mexican-style rabbit braised in a chili-infused, peanut-thickened sauce warmed with cumin, clove, and nutmeg. A rustic, mole-adjacent dish where peanut butter lends body and depth. Works with chicken too.
Lapin En Gibelotte
Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.
Fried Rabbit in Breadcrumbs
Fried rabbit in breadcrumbs: a double-dredged, crisp-coated classic that treats rabbit like fried chicken. Milk-flour wash, then egg, then breadcrumbs. Serves with sautéed potatoes and greens.
Lagos/Kounelli Stifado
Greek rabbit stifado braises marinated rabbit with whole pearl onions, tomato, wine, vinegar, and warm spices. A rustic Peloponnese classic with deep, sweet-tart sauce.
Rabbit, Veal or Chicken Stew with Herbs & Barley
Hearty one-pot stew with rabbit, veal, or chicken simmered with pearl barley, leeks, garlic, and sage until the meat falls off the bone. No thickener needed.
Pan-Roasted Rabbit with Fresh Herbs
Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.
Hare, Rabbit, Veal or Chicken Stew with Herbs
One-pot rustic stew with rabbit, hare, veal, or chicken simmered with leeks, garlic, pearl barley, bay, and sage. A rural British-style dish where the barley doubles as starch and vegetable.
French Rabbit Ste
Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.
Scottish Rabbit Curry
Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.
Marinated Rabbit
Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.
Rabbit Fried
Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.
Coniglio Alla Cassia
Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.
Stew with Herbs & Barley
Rustic herb and barley stew with rabbit, leeks, garlic, and sage simmered until fall-off-the-bone tender. Pearl barley thickens the broth into a hearty, one-pot meal.
Mexican Rabbit
Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.
Succulent Stewed Rabbit
Succulent stewed rabbit: flour-dredged rabbit browned in bacon fat, then braised with carrots, onion, red wine, and rosemary until fall-off-the-bone tender, finished in a rich wine gravy. Rustic comfort food.
A Grete Pye
No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.
Delicious Rabbit Hasenpfeffer
German rabbit hasenpfeffer braised after a two-day vinegar marinade with pickling spices and onion. A traditional sour, tender stew with rich pan gravy made from the marinade.
German-Style Hasenpfeffer
German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.
Rabbit Curry
Rabbit curry: butter-baked rabbit deboned and folded into a creamy curry sauce with apple, sour cream, and orange zest. A classic English-style mild curry served over rice.
Rabbit Chasseur
Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.
Brandied Rabbit in Mustard Sauce
Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.
Saddle of Rabbit with Leeks & Rosemary
Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.
