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Rabbit recipes - 6 recipes

Chef Tips and Tricks

Mini Zebra Muffins

These Zebra Muffins are adorable and delicious!

DEFAULT TITLE

  • Eggs
  • Sugar
  • Olive Oil
  • Milk
  • Flour
  • Baking Powder

METHOD

  1. Separate egg whites from yolk
  2. Whisk egg whites then add sugar, then set aside
  3. Put egg yolks in another bowl and whisk with sugar
  4. Mix  in olive oil and milk
  5. Add whipped egg whites and fold into mixture with a spatula
  6. Divide into two new bowls
  7. Pour cocoa powder into one bowl and vanilla extra into the other
  8. Put vanilla mixture into each well of muffin tin
  9. Add a smaller layer of the cocoa mixture.
  10. Keep layering then top with the smallest layer of vanilla
  11. Put in oven and bake for 25 minutes at 350 degrees
  12. Serve!

Top rated Rabbit recipes

By

Brown the rabbit cut into pieces in olive oil

  • 1 rabbit
  • 2 shallots
  • 1 cup Muscat
  • 2 cups chicken stock
  • 8 oz bacon
  • 1 small can of whole mushrooms
  • scant 1 cup of sour cream
  • A little flour or cornstarch
  • Olive oil
  • parsley
  • Salt and pepper
4.7/5 (108 Votes)

By

The day before for 3 hours minimum, marinate the rabbit legs in beer, honey, rosemary, sage or thyme and pepper

  • Marinade:
  • Generous 2 cups of amber beer
  • 3 tbsp honey
  • 2 sprigs rosemary
  • freshly ground pepper
  • One clove of crushed garlic
  • 4 legs of rabbits
  • 12 oz Maroilles Cheese*
  • 4 shallots
  • 2 tablespoons flour, salt, pepper
  • scant 1 cup amber beer Regional
  • butter, oil
  • *Maroilles cheese is a strong french cheese. You can substitute with Reblochon, Limburger, or any other strong soft cheese.
4.6/5 (16 Votes)

By

Chop the shallots. Heat 3 tbsp butter in a large casserole

  • 4 lbs rabbit
  • - 3.5 tbsp stick of butter (divided)
  • - 3 shallots
  • - 2 tablespoons flour
  • - scant 1/2 cup Riesling
  • - 8 oz button mushrooms
  • - 1 tablespoon of vinegar
  • - 1/4 lemon
  • - 8 oz sour cream
  • - Bouquet garni
  • - Salt and pepper
4.5/5 (16 Votes)

By

Peel onion, cut in width and in length into a few thick slices (about 1/2 cm)

  • - 4 medium fennel bulbs
  • - 1 large green pepper
  • - 1 large sweet onion
  • - 4 legs or saddles of rabbit
  • - Salt and pepper
  • - oregano
  • - 2 bay leaves
  • - 1/2 cube of chicken stock
  • - 3 tbsp. pastis*
  • - 1 tbsp. garlic powder
  • - Olive oil
  • *A liqueur flavored with anise. Can be substituted with a French Vermouth like Noilly Prat
3.8/5 (37 Votes)

By

PREP: a) Rabbit: 1) Cut rabbit into 3 sections (hind, saddle, shoulders) 2) Store hind and shoulders

  • 1) 2 Rabbits
  • 2) Mixed Mushrooms
  • 3) Carnaroli Rice
  • 4) Dried Prunes/Figs
  • 5) White Wine
  • 6) Brandy/Cognac
  • 7) Chicken/Rabbit Stock
  • 8) Risotto
  • 9) Heavy Cream
  • 10) Butter
2.8/5 (12 Votes)

By

Cut the rabbit into pieces and coat lightly with flour

  • 1 rabbit
  • 1 large can of tomatoes
  • 6 spring onions, sliced thinly
  • 2/3 cup red wine
  • 1 small can of white mushrooms
  • 1 teaspoon each of fresh thyme, basil and oregano
  • a knob of butter
  • some flour to coat the rabbit
2.8/5 (14 Votes)

Any burning questions? Our chefs answer!

Rabbit with Tomatoes Rabbit stew