Rabbit recipes

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.

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.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Beer-spiked Welsh rarebit with melted cheese, dry mustard, and Worcestershire poured over warm toast. A 20-minute pub-style supper that's pure comfort food.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

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.

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.

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.

An exotic and succulent dish made with lean beef, veal, chicken and turkey. A heavenly dish for meat lovers!

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, squirrel and venison are featured in this game lovers stew.

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.

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.

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.

Favorite hasenpfeffer marinates rabbit for three days in red wine, vinegar, and pickling spice, then braises slow with onions and finishes the gravy with sour cream. Old-world German classic.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.