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Rabbit Stew with Coconut Cream

Submitted by: YAELIE24

This is an old recipe that comes from Columbia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.

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Seared Rabbit with Rosemary Potatoes

Submitted by: IMANKAY

Living In: Houston, Texas, USA

I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes.

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Rabbit with Tarragon Sauce

Submitted by: Yvonne Kessler

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 with Mushroom Sauce

Submitted by: Bluemonday

Home Town: Scranton, Pennsylvania, USA

Living In: Lancaster, Pennsylvania, USA

Rabbit is coated with seasoned flour, browned, then baked in mushroom sauce with carrots and potatoes.

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Rabbit Italian Style

Submitted by: JUNE`

Simply prepared braised rabbit dish with a sweet sherry sauce.

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Cordon Bleu Rollups with Honey Mustard Wine sauce

Submitted by: LAURA OLSON

Rollups of chicken breast, Swiss cheese and ham are baked and topped with a white wine/honey/mustard sauce. This is one of my favorites. It was trial and error. Play with the ingredient amounts, because I never use a recipe and these are approximations!