More Recipes Like Rabbit Fricassee

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Rabbit Fricassee Cuban-Style

Submitted by: YAELIE24

This is a family favorite from Cuba. You can substitute any meat you like, but the traditional way is rabbit. Serve with rice and a salad. Enjoy!

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Golden rabbit pieces covered in a savory herbed gravy make this a satisfying, stick-to-your-ribs main dish. One of my favorite herbs, tarragon, provides subtle flavor that goes so well with rabbit. -Yvonne Kessler, Pangman, Saskatchewan

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Braised Rabbit

Submitted by: Dawn Bryant

Dawn Bryant of North Platte, Nebraska writes, 'My husband and I do a lot of hunting and eat more wild game that domestic meat. I came up with this recipe for wild rabbit, and the meat cooks up tender and tangy with a fresh light sauce. I like to serve it with baked potatoes and steamed broccoli.'

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Rabbit Gumbo

Submitted by: Marie Reine

My husband's family has enjoyed this satisfying gumbo for many years. Bold seasonings and savory sausage slices enhance the mild meat. John doesn't do much hunting anymore, but we still enjoy this Cajun dish on cool evenings.

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Rabbit Italian Style

Submitted by: JUNE`

Simply prepared braised rabbit dish with a sweet sherry sauce.

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Slow Roasted Rabbit

Submitted by: Jane T.

Living In: Dothan, Alabama, USA

Rabbit is roasted in a spicy onion gravy. Great for dinner, served with rice and homemade bread.

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Rabbit Casserole

Submitted by: DOSTANDEN

Living In: Madrid, Madrid, Spain

Rabbit and smoked bacon casserole, flavored with chocolate, vegetables, and potatoes, then garnished with croutons and fresh parsley. The chocolate is optional, but adds a sophisticated twist to the flavors.

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Beer Basted Rabbit

Submitted by: LABATTER

Rabbit meat grilled with garlic salt seasoning, basted with beer.

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Rosemary Rabbit

Submitted by: marybcurlyq

Home Town: Hillsville, Virginia, USA

Living In: Asheville, North Carolina, USA

Whole rabbit is rubbed with lemon juice and coated with herbs and spices. Almond slivers add a bit of crunch.

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Veal Shank Fricassee

Submitted by: Jean Wright

This recipe is from a cookbook my mother gave me in 1944, when I was 14. Inside the front cover, she wrote, 'When and if Jean ever gets married.' Well, this recipe, along with many others from the same book, has pleased my family for 55 years. -Jean Wright, Clarkston, Washington