Easy Rabbit Recipes
Rabbit Ragout with Soppressata and Pappardelle
Tom Colicchio learned to cook using Jacques Pepin's 1976 La Technique and 1979 La Methode. The books' lessons came in handy during an apprenticeship at the Hotel de France in Gascony, in southwest France. One morning, Colicchio showed up for work after a long night of drinking. "The chef took one look at me, said 'I have a job for you' and pointed at a box with a big, dead hare in it. Luckily, Jacques had written about prepping rabbit, so I knew what to do." Colicchio (an F&W Best New Chef 1991) perfected the dish below when he was working at Manhattan's Gramercy Tavern, braising the tender rabbit with sweet tomatoes, spicy soppressata and olives.
Grilled Wine-Braised Rabbit with Chimichurri
Andrew Zimmern braises rabbit in red wine until it's falling off the bone, then grills it for an amazing smoky flavor.
Braised Rabbit with Mustard and Fennel
"Rabbit might be the perfect meat," says chef Jenn Louis of Lincoln in Portland, Oregon. "The animals are very easy to raise and the meat is lean but flavorful." Louis, who has lost and kept off 34 pounds, cooks a lot of rabbit at her restaurant and eats it often at home.
Casserole-Roasted Rabbit with Herbs
If you've never made rabbit before, this is the ideal recipe to start with. Utterly simple and delicious, it's Italian home cooking at its best.
Green Curry of Rabbit, Butternut Squash and Dill
This warming rabbit curry, inspired by a northern Thai recipe, is light and brothy, tangy and very fragrant from the kaffir lime and dill. Curries in northern Thailand often include pla ra, a pungent type of fish sauce, but regular fish sauce makes a fine substitute.
Cornmeal-Crusted Chicken-Fried Rabbit
Anya Fernald likes to fry rabbit with a crunchy, lightly spiced coating. To add a little more crunch, throw a bit more cornmeal into the mix.
Rabbit Stew with Olives and Rosemary
"This is one of my favorite things on the planet," says Marco Canora about his savory rabbit stew. He loves sharing the recipe with his students because it's an opportunity to teach them about making battuto (similar to soffrito), a mixture of sauteed onion, celery and carrots that's the base for many Italian dishes.