rabbit recipes (15)

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Country rabbit with caramelised apples

Recipe by: Chrissie Lloyd

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This delicious casserole featuring tender rabbit, mushrooms, and black pudding is perfect for a chilly autumn evening.

Creamy rabbit casserole

Recipe by: Maggie Pannell

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Sweet, tender rabbit meat is perfect in casseroles, and makes a great alternative to the usual chicken.

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Hunter's rabbit

Recipe by: Maggie Pannell

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Cooking rabbit in white wine with earthy chestnut mushrooms and fragrant herbs gives it a real taste of the forest.

Jugged hare with dumplings

Recipe by: Chrissie Lloyd

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Rabbit and hare are both low-fat, high-protein meats. Both are rich in iron, B vitamins and phosphorus. Rabbit meat is pale and mild, whereas hare is dark and strong, and needs to be cooked for longer, in plenty of liquid.

Maltese Rabbit Stew

Recipe by: Joely

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This is a traditional Maltese stew.

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Mixed game pie

Recipe by: Chrissie Lloyd

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Pies, filled with whatever game that is in season, have been popular since the Middle Ages. Here, rum and red wine add a special touch.

Mustard rabbit cobbler

Recipe by: Chrissie Lloyd

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Try this hearty warming cobbler full of diced rabbit, carrots, lentils and bacon.

Paella Valenciana

Recipe by: SPAINBOY

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I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

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Pappardelle with rabbit ragoût

Recipe by: Norma MacMillan

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Rabbit, a low-fat meat with a delicate flavour, is the classic ingredient for this Tuscan dish, although wild hare is often used. Pappardelle is its perfect pasta partner. Serve it with a radicchio salad, or combine mixed leaves, herbs, cucumber, courgette and green pepper to boost the vegetable content of the meal.

Portuguese Rabbit Casserole

Recipe by: Jose Miguel

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A delectable Portuguese dish in which is rabbit is brushed with mustard, and cooked in white wine with bacon and shallots.

Rabbit soup with herb oatcakes

Recipe by: Norma MacMillan

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A wholesome meal-in-a-bowl, this soup is similar to Scotch broth, but made with lean diced rabbit rather than lamb. Aromatic tarragon and a mixture of vegetables give the soup a fabulous flavour, and an accompaniment of Scottish-style oatcakes brings a contrasting texture to complete the meal.

Rabbit stew with coconut cream

Recipe by: YAELIE24

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This is an old recipe that comes from Columbia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.

Rabbit with fennel and rosemary

Recipe by: Maggie Pannell

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Rabbit is an under-used meat, considering it's easily digestible and low in fat and cholesterol. Farmed rabbit is tender and delicate in flavour, but if you buy wild rabbit, the flavour is gamier and the meat will require longer cooking. Serve this delicious meal with a good, rustic-style bread.

Rabbit with garlic

Recipe by: Brenda Houghton

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Garlic, aromatic herbs and spices transform humble rabbit into a tasty stew. Try serving with a bed of pasta or some chunky bread.

Spanish rabbit and chickpea stew

Recipe by: Azmina Govindji

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In Spain, the home of this spicy dish, chickpeas are very popular and are often stewed with a small amount of meat and a vegetable or two to make hearty one-pot feasts. Serve this with chunks of rustic sourdough bread on the side, so that you can dip it in to enjoy every drop of the delicious gravy.