Rabbit is available at supermarkets these days if you don't hunt your own. From the Southern chapter of the United States Regional Cookbook, Culinary Arts...
Author: Molly53
Although it may take a bit of effort to procure the proper pan and ingredients to make this dish, it's definitely worth the trouble. Brick-red Spanish...
Author: Jeff Koehler
Adapted from The Best of James Beard. Serve with glazed white onions and polenta. The original called for only 1/2 clove garlic, but, well, really.
Author: Chocolatl
There seems to be only few recipes for the rabbit in the Czech Republic, although almost every household at a village used to raise rabbits. This is one...
Author: eledhwen
When we moved to the country, we had a kind neighbor that welcomed us and shared knowledge with us. He had raised meat rabbits for many years and was very...
Author: KT Scarlet
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Patti Constantine of Constantin's, featured in The Louisiana...
Author: Molly53
A savory casserole from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
Rabbit meat grilled with garlic salt seasoning, basted with beer.
Author: LABATTER
This is simple meal. Do not use wild rabbits, but if you do not have rabbits, chicken or turkey can do. It will not be the same (rabbits have better taste...
Author: nitko
Make and share this Grilled Rabbit With Rosemary and Garlic recipe from Food.com.
Author: Shirl J 831
I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed...
Author: tigerduck