Rabbit meat, often overshadowed by more common choices like chicken or beef, possesses a unique flavor profile and tender texture that makes it a delightful addition to any meal. In this article, I will instruct you how to cook rabbit in 4 different ways.
1. How to Cook Rabbit on Stove
Ingredients
- 1 rabbit (1.5 pounds), cleaned and cut into pieces
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 cup dry white wine
- ½ cup chicken stock
- Sea salt (to taste)
- Fresh thyme (a few sprigs)
- A splash of water
Instructions
Heat the olive oil in a large skillet over medium heat.
Season the rabbit pieces with a pinch of sea salt. Add them to the skillet and brown on all sides. This should take about 8–10 minutes.
Add the chopped garlic to the skillet and sauté for 1–2 minutes, ensuring it doesn’t burn.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3–4 minutes to reduce slightly.
Add the chicken stock and a few sprigs of fresh thyme. Lower the heat to a gentle simmer.
Cover the skillet and cook for 25–30 minutes, turning the rabbit pieces occasionally. Add a splash of water if the liquid reduces too much.
Once the rabbit is tender, adjust the seasoning and serve hot with your favorite sides.
2. How to Cook Rabbit in Oven
Ingredients
- 1 rabbit (3–4 pounds), cleaned and cut into pieces
- 2 tablespoons olive oil
- ⅓ cup white wine (75 ml)
- 8 medium garlic cloves, divided
- 4–5 rosemary sprigs, divided
- ½ cup water (125 ml)
- Fine sea salt and ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Rub the rabbit pieces with olive oil, then season generously with sea salt and black pepper.
Place half the garlic cloves and rosemary sprigs on the bottom of a roasting pan. Lay the rabbit pieces on top.
Add the remaining garlic and rosemary over the rabbit. Pour the white wine and water into the pan.
Cover the pan with aluminum foil and roast in the preheated oven for 45 minutes.
Remove the foil and baste the rabbit with the pan juices. Increase the oven temperature to 400°F (200°C) and roast uncovered for an additional 15–20 minutes, or until the rabbit is golden-brown.
Serve warm, garnished with fresh rosemary sprigs.
3. How to Cook Rabbit in Slow Cooker
Ingredients
- 1 rabbit (3–4 pounds), cleaned and cut into pieces
- 6 juniper berries
- 1 tsp dried oregano
- 1 tbsp olive oil (for seasoning)
- 4 cloves garlic
- 4 tbsp all-purpose flour (for coating)
- 4 tbsp olive oil (for cooking)
- 360 ml (1 ½ cup) white wine (Chardonnay)
- 2 celery stalks, chopped
- 4 carrots, chopped
- 2 onions, diced
- 2 tbsp butter
- 1 tsp tomato paste
- 1 tbsp all-purpose flour
- 1 tbsp dried diced mushrooms (porcini)
- 10 olives
- 1 tbsp capers
- Herbs: 1 sprig thyme, 1 sage leaf, 2 sprigs parsley, 1 bay leaf
- 1 liter (4 cups) vegetable broth
- 6 prunes
- 1 tbsp diced fresh parsley (to serve)
Instructions
Season the rabbit pieces with salt, pepper, and oregano. Coat them lightly in flour.
Heat olive oil in a skillet over medium heat and sear the rabbit until golden on all sides. Transfer the pieces to the slow cooker.
In the same skillet, melt the butter and sauté the garlic, onions, celery, and carrots until softened. Add the tomato paste and cook for another minute.
Deglaze the skillet with white wine, scraping up any browned bits. Add the olives, capers, and dried mushrooms. Pour the mixture into the slow cooker.
Add the vegetable broth, juniper berries, prunes, and herbs to the slow cooker. Stir gently to combine.
Cook on low for 6–8 hours or until the rabbit is tender and the sauce has thickened.
Garnish with diced fresh parsley before serving.
4. How to Cook Rabbit on Grill
Ingredients
- 1 rabbit (3–4 pounds), cleaned and cut into pieces
- 8 sprigs fresh thyme, leaves picked
- 4 sprigs fresh rosemary, leaves picked
- 4 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- 1 lemon, zested and juiced
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Garnish: fresh rosemary sprigs, fresh thyme sprigs
Instructions
In a small bowl, combine olive oil, lemon juice, lemon zest, honey, salt, and black pepper to create a marinade. Add the thyme, rosemary, and garlic.
Place the rabbit pieces in a large dish or resealable plastic bag. Pour the marinade over them, ensuring each piece is coated. Let the rabbit marinate in the refrigerator for at least 4 hours or overnight.
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the rabbit from the marinade and grill for 6–8 minutes per side, or until the internal temperature reaches 160°F (71°C). Baste the rabbit with the remaining marinade while grilling for extra flavor.
Remove the rabbit from the grill and let it rest for 5 minutes. Garnish with fresh rosemary and thyme sprigs before serving.
Now, you knew how to cook rabbit perfectly in 4 different ways. Each recipe brings out the best in rabbit meat, making it a versatile addition to your cooking repertoire. Enjoy!
