General cooking tips
Excellent rabbit seasonings include parsley, rosemary, sage, bay leaf, lemon-grass, ginger, coriander, and basil.
Rabbit may be soaked in a marinade of sugar or honey, red wine, or olive oil seasoned with herbs.
Fryer rabbit can replace chicken in almost any recipe, but if you've never cooked rabbit before, it's a great idea to start with a trusted recipe
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| Roasted rabbit |
Roasting a rabbit
To roast a rabbit, rub it down with olive oil and chopped herbs and place it in a roasting pan. It may then be baked just like a chicken, at about 350 degrees F. (A 2 pound rabbit takes about 1 – 1 1/2 hours to cook at this temperature.)
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| Braised rabbit |
Braising rabbit
Begin by browning the rabbit in a little olive oil. Then place the meat in a pot and cover it about a quarter of the way with water. Cover the pot and allow the meat to simmer for about an hour.
Related: Super meat
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| Classic rabbit stew |
Stewing rabbit
Chop the rabbit meat into small pieces (about one inch square). If desired, roll in flour or seasonings. In a preheated pan with a little olive oil added, brown the meat on every side. Place the meat in a large pot and cover with boiling water. Cover the pan with a well-fitted lid and simmer for at least two hours, or until meat is tender. Add vegetables to the last hour of cooking.
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| Sautéed rabbit meat |
Sautéing rabbit
Thin cuts of rabbit (no more than one inch thick) are suitable for sautéing. First, preheat a pan and add a small amount of olive oil. Place the rabbit in the pan and brown both sides, cooking until it reaches 160 degrees F. If you add a bit more oil to the pan, you can also pan fry rabbit, giving it a crispy outer layer.
