Rabbit Recipes

First, a bit about our pastured rabbit:

Although somewhat an uncommon meat in the United States, rabbit is a popular meat in much of the rest of the world, especially in Europe.

Rabbit is a very healthy meat. It is lower in fat than turkey, chicken, beef or pork, and has a higher percentage of protein than any of them, too. It is very easy to digest and is often used for people on special diets. Weathertop rabbit is also unique in that our rabbits eat fresh grass every day, resulting in high levels of omega-3 fatty acids in their meat.

A word about cooking your rabbit: As with all pasture-raised meats, you will need to cook rabbit a little "lower and slower" (lower heat and longer time) to prevent it from drying out. Also, because rabbit is so low in fat, it is advisable to cook it in a method using moisture, such as in a sauce, or well-covered.



1 rabbit cut in 8 pieces
Salt and pepper
3 Tbsp peanut oil (or substitute other oil)
1 Tbsp butter
2 Tbsp flour
2 cups dry white wine
1 cup water
1 "onion garni" (an onion with 2 bay leaves attached to it by 4 whole cloves)

Wash and dry rabbit pieces and season with salt and pepper. Heat oil and butter in frying pan or Dutch oven, add rabbit and brown for 10 minutes on each side. Remove the rabbit pieces from the pan and add the flour. Brown flour and fat together briefly, then add all remaining ingredients, including rabbit pieces. Cover and simmer until the meat is tender and the sauce begins to thicken, about 1 hour.

Cedric's Swiss Grandmother's recipe


1 rabbit cut in 8-10 pieces
Place all pieces in an oven-proof dish
For the sauce:
2 medium onions, chopped
1/2 cup chopped celery
1 cup catsup
1 cup water
1/4 cup lemon juice
2-3 Tbsp Worcestershire sauce
2 Tbsp each of brown sugar, vinegar, mustard
Salt & pepper

Combine all sauce ingredients in a saucepan and simmer together for 10 minutes. Pour over rabbit pieces and bake for 1 1/2 hours.

From Cedric's Swiss grandmother 


1 rabbit cut in 8 pieces
fresh oregano, basil, rosemary, and thyme if possible, if not
1 tbsp each of dried herbs
salt and pepper to taste
1 "oignon piqué" = 1 whole onion onto which 2 bay leaves are
attached with 6 whole cloves
4-6 cloves garlic, crushed
1 small carrot
1/4 cup water
1 ½ cups dry white wine
½ cup peanut oil (other oil OK too)

Pat-dry rabbit pieces well. Place pieces of meat in bottom of dry
skillet or Dutch oven.
Sprinkle, add, and pour the rest of ingredients in given order.
Cover and let simmer 45 minutes.
Uncover and continue cooking until only oil is left at the bottom of the
skillet (if you like sauce, stop earlier) and cook while turning till
meat is crispy.

Then add:
½ - 1 cup olives
½ cup "cornichons" (small pickled cucumbers)
½ cup small pickled white onions

Stir lightly till all ingredients are warm.

From relatives in Switzerland - by Elsbeth Shannon


1 Rabbit cut in pieces
1/2 cup flour seasoned with:
1 tsp salt
1 1/2 tsp dry mustard
1 tsp thyme
1/2 tsp freshly ground black pepper
5 or 6 thick slices bacon
1/2 cup chicken or beef stock
1 cup sour cream
2 Tbsp chopped parsley
1 tsp salt

Dredge rabbit pieces in seasoned flour. Sauté bacon until crisp and remove. Brown rabbit pieces in bacon fat on both sides. Reduce heat and add stock. Cover and simmer until tender (20-30 min). Transfer to platter. Add sour cream, chopped parsley and salt to pan, stir until well mixed and heated, but do not boil. Spoon sauce over rabbit and serve with mashed potatoes.

By Billie Zumwalt 


4 lb rabbit, cut in pieces
8 medium red potatoes, quartered
2-4 large garlic cloves
6 Tbsp olive oil
4 oz slab bacon, cut into 1" cubes
6 Tbsp fresh rosemary, or 2 Tbsp dried
2 tsp coarsely ground black pepper
Course salt, to taste

Preheat oven to 400. Place potatoes and garlic in large shallow roasting pan. Sprinkle with 1 Tbsp olive oil and toss to coat. Bake 30 min. Meanwhile, combine bacon and 2 Tbsp olive oil in a large skillet and place over low heat. Cook just until bacon begins to wilt then remove. Sauté rabbit to brown on both sides. Remove roasting pan from oven and reduce heat to 350. Add rabbit, rosemary, pepper, salt, reserved pan drippings, and remaining 3 Tbsp oil. Toss thoroughly, and return to oven for 20 min. Sprinkle bacon on top and bake until meat is tender and vegetables golden, about 20 or 30 minutes longer.


1 rabbit cut up
1 tsp salt
1/4 tsp pepper
3 Tbsp oil

For Sauce:
12 pickled cocktail onions
12 stuffed olives, sliced
1/2 lb fresh mushrooms, sliced
2 Tbsp butter

For Marinade:
2 cups red wine
2 cups chicken broth
1 tsp allspice
2 bay leaves
1 tsp thyme

Rub rabbit pieces with salt and pepper. Place in bowl with marinade. Refrigerate overnight. Drain rabbit, but do not dry. Strain marinade. In large cast iron frying pan over high heat, brown all sides of rabbit quickly in oil. Pour in marinade and simmer for 1 hour or until tender. Just before rabbit is done, sauté onions, olives, and mushrooms in butter. Add to rabbit, serve with boiled potatoes. 


1 rabbit cut in pieces
1/2 cup Dijon mustard
Salt & pepper
3 Tbsp peanut (or other) oil
1 Tbsp butter
1/2 cup diced bacon
1/4 cup Cognac
2 Tbsp flour
2-3 cups dry white wine
1 cup stock

In 1 Tbsp oil brow bacon and set aside. Dredge rabbit pieces in mustard, salt & pepper. Add remaining oil and butter to pan with rabbit. Brown until golden, 10 minutes on each side. Pour Cognac over meat and flame. Transfer to platter. Sprinkle flour into pan drippings and stir until lightly browned. Pour in wine and stock, and add rabbit pieces. Cover and simmer until rabbit is tender, and sauce begins to thicken, about an hour. Stir in bacon and serve.

From Swiss family

Le Lapin a la Provencal

1 Rabbit cut in 8 pieces
3 tomatoes
8 garlic cloves
1 cup white wine
Olive oil
Salt & pepper

Season rabbit pieces with salt & pepper. In a Dutch oven sauté rabbit pieces on high heat in olive oil with crushed garlic. Peel, seed and crush the tomatoes (or use canned crushed tomatoes instead), and add to the pot with the tarragon. Pour in white wine and check seasoning. Simmer for 1 hour over low heat, stirring frequently to prevent tomatoes from sticking.

From a French Post Card