Rabbit/3 recipes

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.

Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.

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.

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.

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.

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.

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.

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.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

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.

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.

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.

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.

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.

Classic Welsh Rabbit with sharp cheddar, white wine, and dry mustard spooned over crisp toast. This rich, velvety cheese sauce comes together in just 30 minutes.

Had this at my friend's place, and it was so delicious! Now I have the recipe too, and I will try to make it again very soon.