Best Rabbit Recipes

I have more than my best rabbit recipes, check out more recipes at the bottom of the page.

These recipes for rabbit guarantee tender meat; not tough. The secret? Low and slow cooking...

Rabbit Recipes

Rabbit Recipes


1/4 cup flour
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp homemade garlic powder
1 tsp homemade onion powder

3 lb rabbit, cut up

1 can homemade cream of mushroom soup
1 cup mushrooms, sliced
1 tsp Italian seasoning
1 cup chicken broth
1 cup carrots, sliced
4 potatoes, peeled and cut into bite-sized chunks

canola oil, for frying

PREHEAT oven to 325 degrees. Spray a large roasting pan or oven-proof Dutch oven with vegetable oil and set aside.

Heat the canola oil over medium heat. Combine the first five ingredients in a bowl and coat the rabbit in the mixture. Fry for approximately 4 to 5 minutes, or until golden brown. Remove rabbit and drain well on paper towels.

Mix together the homemade mushroom soup, mushrooms, Italian seasoning, and chicken broth in a saucepan; bring to a boil over medium heat.

Place the browned rabbit pieces in the prepared pan and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1-1/2 hours, or until the rabbit and vegetables are tender and the sauce is bubbling.

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1 rabbit, cut into pieces

Sift the following ingredients together in a resealable bag:
1/3 cup flour
1 tsp homemade garlic powder
1 tsp homemade onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper, or to taste (optional)
canola oil, for frying

For Gravy
3 TBS flour
1-1/2 cups chicken broth
salt and pepper to taste

In a large, heavy skillet - heat 1/4 inch oil over medium-high heat.

Meanwhile, add the rabbit pieces to the flour mixture; shake to coat evenly. When the oil is hot, fry the rabbit until brown on all sides. Lower the heat, cover, and cook for 20 to 25 minutes; turning the pieces once. Uncover and crisp up the outside of the meat. Drain well on paper towels and cover with foil to keep warm.

Leave 3 tablespoons of oil in the skillet and discard the rest. For the gravy, whisk in the flour until you get a golden roux and add the milk. Whisk well over medium heat until the gravy thickens and is bubbly. Season with salt and pepper. Serve this gravy over each piece of fried rabbit.

Serve this with mashed potatoes and homemade biscuits.

Now, on to more rabbit recipes...

For this rabbit recipe, feel free to use your favorite barbecue sauce. My blackberry bbq sauce (that I use in this recipe) is to die for...


1 or 2 rabbits, cut into pieces
blackberry sauce, recipe below

PREHEAT oven to 300 degrees. Spray a 9x13 pan with vegetable spray.

In a saucepan, combine the blackberry sauce ingredients and cook over medium-high; or until it gets bubbly. Simmer for 10 minutes.

Arrange rabbit pieces in the prepared pan and pour the blackberry sauce over all (if there is too much, just keep it for another time).

Bake until tender (2-1/2 to 3 hours). Rabbit is very lean meat and it must be cooked "low and slow."

Blackberry Barbecue Sauce

2 cups homemade barbecue sauce
1/2 cup Thai chile sauce
1/4 cup homemade soy sauce
1/2 cup homemade blackberry jam
cayenne pepper to taste (optional)

In a saucepan over medium heat, add the barbecue sauce, Thai chile sauce and soy sauce and whisk until it is simmering. Add the blackberry preserves and whisk to combine.

Cool and store in a tightly covered container in the refrigerator. Bring to room temperature before using.

Sauce is great on rabbit, pheasant, grilled chicken and tuna.

This rabbit recipe is stupendous. Hasenpfeffer anyone?


3/4 lb bacon, cut into pieces
3 lbs rabbit meat, cut into bite-sized pieces
1/2 tsp salt
1/3 cup flour
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder

1/2 cup onion, grated
1 cup dry red wine
1 cup chicken broth
1 TBS black raspberry, currant or plum jelly
1/2 tsp fresh rosemary
1 cup fresh mushrooms, sliced

2 tsp fresh lemon juice
3 TBS water
2 TBS flour

In a large skillet, fry the bacon until brown. Drain. Reserve bacon fat to fry rabbit in.

Meanwhile, place the salt, flour, garlic and onion powder in a resealable bag. Add the rabbit pieces and shake to coat evenly. Place in the hot bacon grease and fry until brown. Remove from skillet and drain. Reserve 3 tablespoons of fat.

Saute the onion in the bacon fat in the same skillet until translucent. Add wine and chicken broth; scraping the bottom of the pan to release the bits. Bring to a boil and add the jelly and fresh rosemary.

Place the rabbit back in the skillet and bring back to a boil. Reduce heat to a simmer and cook on low for 1-1/2 to 2 hours, or until tender. Add mushrooms during the last 30 minutes of cooking. Remove rabbit and cover with foil to keep warm.

To Make Gravy
Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir slurry into skillet over low heat. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

This dish is excellent with homemade bread, smashed red potatoes and glazed carrots. Place the smashed potatoes in the center of the plate with a piece of rabbit on each side and drizzle with gravy.

I have more than rabbit recipes. Check out the navigation bar to the left...

This rabbit recipe is requested often. You will know why after you taste it.


1/3 cup canola oil, for frying
1/3 cup flour
2 lb rabbit, cut into pieces
1 onion, chopped
3/4 tsp homemade garlic powder
3/4 tsp homemade onion powder
1 small green pepper, seeded and cut into strips
1 small red pepper, seeded and cut into strips
1 large tomato, peeled and chopped
1-3/4 cup chicken broth
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper, or to taste (optional)
2/3 cup cream of coconut

serve with cooked rice

Heat the oil in a dutch oven over medium-high. Flour the rabbit pieces and fry until brown. Remove rabbit from pan. Add the onion, garlic and onion powder, green and red bell peppers. Cook until onion is transparent.

Add the tomatoes, chicken broth, cayenne pepper, salt and black pepper, and bring to a boil. Simmer for approximately 2 hours. Remove the rabbit pieces with a slotted spoon, and keep warm.

Turn the heat up to high and boil the liquid until it has reduced by half. Return the rabbit pieces to the pan, and stir in the coconut milk. Cook, stirring gently, until heated through. Serve.

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