How to Cook Rabbit

Makes 2 servings

• 1 whole farmed rabbit, cut into pieces
• 4 Tbsp (60 ml) olive oil
• 2 Tbsp (30 ml) Dijon mustard
• Salt and ground black pepper, to taste
• 3 Tbsp (45 ml) unsalted butter, duck fat, or lard
• 1/2 cup (125 ml) rabbit or chicken stock

Makes 6 to 8 servings

• 2 rabbits, cut into pieces
• Salt and ground black pepper
• 1/2 cup (125 ml) all-purpose flour
• 2 Tbsp (30 ml) olive oil
• 2 onions, sliced
• 2 cloves garlic, minced
• 6 carrots, peeled and sliced
• 1 lb (450 g) fresh mushrooms, sliced
• 2 Tbsp (30 ml) fresh parsley, minced
• 1/4 tsp (1.25 ml) thyme
• 1/4 tsp (1.25 ml) oregano, rubbed
• 4 bay leaves
• 2 cups (500 ml) dry white wine

Makes 4 servings

• 2 farmed rabbits or 3 wild rabbits, cut into pieces
• 2 cups (500 ml) buttermilk
• 2 Tbsp (30 ml) Italian seasoning
• 1 Tbsp (15 ml) paprika
• 1 Tbsp (15 ml) garlic powder
• 2 tsp (10 ml) cayenne pepper
• 2 cups (500 ml) flour
• 1 tsp (5 ml) salt
• 2 cups (500 ml) vegetable oil

Makes 6 to 8 servings

• 2 rabbits, cut into pieces
• 1 cup (250 ml) celery, sliced
• 1 cup (250 ml) carrots, peeled and sliced
• 1 onion, chopped
• 8 oz (250 ml) can of water chestnuts, sliced
• 2 cups (500 ml) fresh mushrooms, sliced
• 3 cups (750 ml) chicken broth
• Salt and ground black pepper, to taste
• 2 Tbsp (30 ml) cornstarch
• 1/2 cup (125 ml) sherry

Makes 4 servings

• 1 lb fettuccine noodles
• 1 lb boned rabbit cut into strips or chunks
• 3 Tbsp butter
• 1 medium tomato, chopped
• 1/4 cup of broccoli
• 1/4 cup of butter
• 1 cup heavy cream
• 1 clove of garlic, crushed
• 1 1/2 cups of grated Parmesan cheese