Rabbits receips just for you!


Rabbit in Mustard Sauce Recipe

INGREDIENTS for 4 people:

  • 1 rabbit, cut into serving pieces (see How to cut up a rabbit)
  • Salt
  • 4 tablespoons butter
  • 2 large shallots, chopped
  • 1/2 cup white wine
  • 1/2 cup water
  • 1/2 cup grainy country mustard, like Dijon
  • 1 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 4 tablespoons finely chopped parsley

Sprinkle rabbit pieces with salt: Salt your rabbit pieces well and set aside at room temperature for 30 minutes to an hour.

Brown the rabbit pieces in butter: Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in the butter. Do this at a moderate pace – you don’t want the butter to scorch – and don’t let the rabbit pieces touch each other. Do it in batches if you need to. Once the rabbit is browned, remove it to a bowl.

3 Brown the chopped shallots: Add the shallots and brown them well. This will take 3-4 minutes.

4 Make the sauce: Pour in the white wine and turn the heat to high. Scrape off any browned bits on the bottom of the pan with a wooden spoon. Add the mustard, thyme and water and bring to a rolling boil. Taste the sauce for salt and add some if needed.

5 Coat rabbit with sauce, cover and simmer: Add the rabbit pieces, coat them with the sauce, then drop the heat to low. Cover and simmer gently for 45 minutes. You want the meat to be nearly falling off the bone. It might need more time, but should not need more than an hour total. Wild rabbits sometimes need more time.

6 When the meat is ready, gently remove it to a platter.

7 Reduce the sauce, add cream and parsley: Turn the heat to high and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir the sauce to combine.

8 Serve


Grilled and marinated rabbit 

Ingredients for 4 people:

  • 1.3 kg rabbit
  • 1 handful fresh thyme and rosemary , leaves picked
  • 4 cloves garlic , peeled
  • olive oil
  • 1 lemon , zest and juice
  • 1 teaspoon honey
  • 4 thick slices higher-welfare pancetta
  • salt
  • freshly ground black pepper

Put your rabbit pieces into a bowl. Using a pestle and mortar, or a liquidizer, bash or whiz up the thyme and rosemary leaves to a pulp, then add the garlic cloves and bash or whiz again. Stir in 8 tablespoons of olive oil, the lemon zest and juice and the honey, and pour this over the rabbit. Put the meat to one side and let it come to room temperature while you light your barbecue.

Now I’m going to talk about flavour. Get a couple of sprigs of fresh thyme and tie them together like a little brush. Each time you turn the meat, dab it with a little of the marinade to give you a lovely encrusted layer of flavour. This rabbit is going to be really tasty!

Keeping the marinade to one side, remove the pieces of meat and season with salt and pepper. Sandwich the pancetta between the 2 pieces of belly using 3 skewers. Put the legs and shoulder on the barbecue. When they’ve been cooking for 10 minutes, put the belly on. After another 10 minutes put the saddle and ribs on. Make sure you turn the meat over every so often. Look after it by controlling the temperature and basting it continuously with the marinade. Cut three-quarters of the way through each kidney and open them out like a book. Cut the liver into 4 pieces and push one piece on to each remaining skewer, followed by a kidney and more liver.

When all the pieces of meat are beautifully cooked, add your skewered bits of kidney and liver on to the barbecue and cook until golden, along with your 2 remaining slices of pancetta. After a few minutes, when the pancetta is browned, put it on top of the meat at the cooler end of the barbie. Now get your guests round the table.

You can serve the rabbit with any white beans, or roast potatoes, or grilled vegetables, or different salads – it really depends on how you feel and what the weather’s like. Just put a big bowl of your chosen accompaniment in the middle of the table and serve all the meat on a board. Lovely with a glass of white wine. Simple, honest and bloody good.


Rabbit Tagine with prunes

Ingredients for 4 people

  • 1 teaspoon ground Cinnamon
    • 1 teaspoon ground Ginger
    • 1/2 teaspoon Turmeric
    • 1/2 teaspoon Black Pepper
    • 1 1/4 teaspoons Salt
    • 3 tablespoons plus 1/4 cup Olive Oil
    • 1.5 kg rabbit– could be a whole rabbit cut into 4-5 pieces or equivalent legs
    • 1 tablespoon Butter
    • 1 medium Red Onion, halved, then sliced thickly
    • 1 Tbsp Verjuice or Port Wine to deglaze
    • 4 Garlic Cloves, finely chopped
    • 3 Tbsp chopped fresh Parsley
    • 1/2 cup water
    • 500mls Chicken Stock
    • 2 Tbsp runny Honey
    • 1 Cinnamon stick
    • 1 cup Prunes (stone removed)
    • 1 Cup Verjuice plus 100mls if marinating
    • 1/3 cup slithered or whole Almonds


Marinate the Rabbit preferably overnight or for a minimum of three hours with 100mls of Verjuice.

Mix together ground cinnamon, ginger, turmeric, pepper, salt, and 2 tbsp olive oil in a large bowl. Add rabbit pieces and turn to coat well.  Set aside for up to 30 minutes out of the fridge.

Heat butter and 1 tablespoon oil in base of tagine (or heavy based oven dish), then brown the rabbit in batches, skin sides down, turning over once. Transfer to a plate. Brown remaining rabbit in same manner, adding any spice mixture left in bowl. Keep browned rabbit warm.

Add onion to tagine and cook, uncovered, stirring frequently, until soft.  Add garlic and continue to cook for few minutes. Add a splash of Port Wine or Verjuice to deglaze the pan, stirring constantly. Pour 1/2 cup water and all the chicken stock into the onions and cook until the stock has melted entirely.  Add the reserved rabbit and any juices accumulated on the plate. Reduce heat and simmer covered for 15 minutes.  You can put the whole dish into the oven at this point around 180°C for an hour and a half.

While the rabbit cooks, bring the honey, one cup of Verjuice, cinnamon stick, and prunes to the boil in a saucepan.  Reduce the heat and simmer, uncovered, until the prunes are very tender. Once the prunes are tender, simmer until the liquid reduces to one third of it’s original volume.  Add this mixture to your rabbit with the chopped fresh parsley.

While the prunes cook, heat a little olive oil in a small pan over medium heat and cook the almonds, stirring occasionally, until just golden. Transfer with a slotted spoon to paper towels to drain.  Add to the rabbit reserving a few to sprinkle over each plate.


Rabbit meatballs

  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon unsalted butter
  • 3 cups bread crumbs
  • 1½ lbs ground rabbit
  • ¼ cup milk
  • 1½ tablespoon Dijon mustard
  • Olive oil (for cooking)

Preheat oven to 350°F.

Over a low heat, sweat the onion and garlic in the butter, season lightly with a pinch of salt. Cook for approximately 10 minutes. Set aside and allow mixture to cool.

In the meantime, soak the bread crumbs in milk until the milk is fully absorbed.

When the onions are at room temperature, mix in the remaining ingredients. Season the mixture with a pinch of salt and pepper. Roll meatballs to approximately the size of a ping pong ball.

Bake at 350°F for 5 minutes, rotate the meatballs and bake for an additional 5 minutes. When meatballs are finished transfer them to sauce you wants