More Recipes Like Rabbit Loin Cigars - All Recipes
 
Photo of: Braised Rabbit with Mushroom Sauce

Braised Rabbit with Mushroom Sauce

Submitted by: Bluemonday 
Home Town: Scranton, Pennsylvania, USA
Living In: Pottstown, Pennsylvania, USA
Rabbit is coated with seasoned flour, browned, then baked in mushroom sauce with carrots and potatoes. 
Photo of: Herb and Beer Braised Rabbit

Herb and Beer Braised Rabbit

Submitted by: Leslie Sullivan 
Home Town: Estacada, Oregon, USA
Living In: Hood River, Oregon, USA
Wild rabbit is delicious braised in a good beer with chicken stock and herbs. 
Photo of: Rabbit Greek Recipe

Rabbit Greek Recipe

Submitted by: greekcooklovers.blogspot.com 
This simple Greek recipe for rabbit uses allspice, oregano, wine, and lemon juice. 
Photo of: Seared Rabbit with Rosemary Potatoes

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. 
Photo of: Maltese Rabbit Stew

Maltese Rabbit Stew

Submitted by: Joely 
Home Town: New York, New York, USA
Nutmeg flavors rabbit, potatoes, and carrots in this traditional Maltese dish. 
Photo of: Marinated Rabbit Stew

Marinated Rabbit Stew

Submitted by: Helena Unzueta 
Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe. 
Photo of: Lickin' Good Rabbit

Lickin' Good Rabbit

Submitted by: Ken 
Fresh rabbit is bathed overnight in a tangy onion marinade, then braised in butter and served with a rich cream sauce. 
Photo of: Hasenfeffer (Sour Rabbit Stew)

Hasenfeffer (Sour Rabbit Stew)

Submitted by: NXNER 
Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy! 
Photo of: Rabbit with Mustard

Rabbit with Mustard

Submitted by: Jose Miguel 
Rabbit is brushed with mustard, then roasted in white wine with onions. 
Photo of: Rabbit Casserole

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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