Find loads of unique and delicious rabbit recipes here, including rabbit stew, traditional Greek stifado, braised rabbit ragu and lots more. Rabbit is lean, healthy, economical, as well as exceptionally delicious.
Stifado is a favourite Greek stew, especially popular during winter. This recipe results in tender, impeccably flavoured rabbit. Serve with hand-cut chips, rice or mash. Crusty bread is also essential to mop up all the sauce.
Recipe by: Diana
This is one hearty stew that is perfect for the cold winter nights. If rabbit doesn't take your fancy, the recipe will also work with beef stewing steak.
Recipe by: lolli_d
This spicy curry is a twist on a classic using a healthy and tasty meat that feels as if it was made for vindaloo! Dish up with rice and a naan.
Recipe by: How-To-Hunt-Rabbit
Cooking rabbit in white wine with earthy chestnut mushrooms and fragrant herbs gives it a real taste of the forest.
Recipe by: Maggie Pannell
A delectable Portuguese dish in which is rabbit is brushed with mustard, and cooked in white wine with bacon and shallots.
Recipe by: Jose Miguel
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.
Recipe by: SPAINBOY
Rabbit is an outrageously underrated meat - I suppose some people can only think of nice fluffy bunnies as pets and not for eating. The meat is perfect for novices of game as it has a slight gamey flavour yet has similar characteristics to chicken in terms of flavour and texture. There is an abundance of rabbit in the UK and we're right in season at the moment so your local butcher will be able to get wild rabbit if you pre-order - a wild rabbit should cost no more than £3.50 each.
Recipe by: paulwarburs
This delicious casserole featuring tender rabbit, mushrooms, and black pudding is perfect for a chilly autumn evening.
Recipe by: Chrissie Lloyd
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.
Recipe by: Norma MacMillan
This recipe creates a rabbit dish which is tender and full of flavour.
Recipe by: Bluemonday