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Rabbit recipes - 6 recipes

Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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