6 fried rabbit recipes

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.

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.

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.

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.

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.

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.