We have compiled some of our favorite rabbit recipes here!
Rabbit meat can be substituted in any recipe calling for chicken with tasty results. Rabbit fills you up faster than chicken. A single 4-month old fryer can feed 6-8 people as a main dish, especially if served with sides.
Rabbit is a delicious lean meat, similar to white meat chicken breast. It is best cooked slowly with moist heat so it doesn’t dry out. Cook the meat “low & slow” with a sauce or moist heat.
Let freshly processed rabbit meat rest in the fridge for 48 hours before cooking or freezing for maximum tenderness.
One 16-week old fryer feeds our family of 9 for two meals. The boneless meat is served as a main dish the first night (ex. rabbit fajitas), then we make nourishing stock with the bones for soup.
Basic Instructions for Cooking Rabbit
Boneless Rabbit Meat: Add rabbit(s) to a pot and fill with water to just cover. Bring to a gentle boil for 10 minutes, then turn the heat off. Cover the pot and let sit for 30 minutes or so. The meat will be totally cooked through. Remove rabbit from broth and cool. Strip meat from bones. Use meat immediately or store in fridge for up to 3 days. For longer storage, freeze in freezer bags or pressure can in jars with broth from pot. (This cooking method works best for young rabbits, up to 3 months old)
Check out our post: Boneless Rabbit Meat: 3 Easy Ways
Cooking Rabbit in a Crock-Pot: Place whole cleaned rabbit in slow cooker. Add herbs/onion to the body cavity if desired. Season with salt and pepper. Pour 1 C. water over rabbit. Cover and cook on low until meat is very tender (3-4 hours for a young rabbit, 4-6 hours for an older rabbit).
Cooking Rabbit in an Instant Pot: Place rack in bottom of pressure cooker. Place whole rabbit on rack and season w/ salt & pepper. Add 1 C. water. Cover with lid and turn valve to “sealing”. Cook on high pressure for 20-25 min. (less time for younger rabbits). When cooking is finished, let the pressure release naturally, or cover the stream valve with a folded towel and open 15 min. after cooking is complete.
Baking Rabbit in the Oven: Cut rabbit in pieces. Season with salt and pepper. Lightly brown pieces in a little butter or oil to seal in the juices. Place rabbit in baking pan and add seasonings or sauce. Finally, cover pan with foil and cook the meat “low & slow” in the oven. Bake at 300 degrees for about 1 ½ hours.
Making Rabbit Stock: After stripping off the meat, return carcass and bones to cooking water. Add onion trimmings, celery, carrot, a bay leaf, and a splash of vinegar. Add enough water to cover. Simmer gently for 3-4 hours on stove or 24-48 hours in the crock pot on low. Strain solids, reserving stock. Add salt to taste. Discard or compost solids. Use this delicious golden stock in any recipe calling for chicken broth. Store in fridge for a few days. Or, reduce (by boiling down) and freeze in ice cube trays for future use.
Instant Pot Stock: Follow the directions for making rabbit stock above except run the Instant Pot for two 120 minute cycles back to back. Make sure the valve is on “sealing.”
Click for instructions on cutting a rabbit fryer into serving pieces.
Rabbit Recipes:
- Mustard Cream Rabbit with Bacon Recipe
Mustard Cream Rabbit with Bacon is one of my all-time favorite rabbit recipes! This classic French dish is elegant and… Read more: Mustard Cream Rabbit with Bacon Recipe - Boneless Rabbit Meat: 3 Easy Ways
Boneless rabbit meat is an extremely versatile ingredient. Use it to make fajitas, “chicken” salad, Rabbit a la King, Rabbit… Read more: Boneless Rabbit Meat: 3 Easy Ways
Check back periodically since we add new recipes from time to time. Enjoy!
I’m interested in growing rabbits for meat. I live up here in Manitoba in a small Town, I’m not sure of the by-laws here but there must be some way I can raise them? I’ve read so many good things about rabbit meat.
Meat rabbits can easily be raised in a garage or shed. To my knowledge, there are no laws prohibiting you from raising meat rabbits for personal use. You can read more about rabbit laws in our ‘Meat Rabbit Quick Start Guide’. https://homesteadrabbits.com/raise-meat-rabbits/
Hello Alyssa,
Of all the rabbit recipes, there was no mention of grilling. I’m left to assume that grilling would likely dry out the meat. Is that correct? I was thinking that a marinade and grilling would be tasty, but I prefer to not waste the time or meat if the results would be disappointing.
Thank you,
Dave
Rabbit meat is best cooked slowly with moist heat. Personally, I have not tried grilling rabbit for the reasons you mentioned. Though, I’ve heard you can marinate it and cook slowly or boil beforehand, then finish on the grill. The cooking methods listed above should give good results every time. Would love to know how it goes if you try grilling!
After processing the rabbits, do you age them before you cook or freeze it? Thanks!
Let freshly processed rabbit meat rest in the fridge for 48 hours before cooking or freezing. Check out our ‘Meat Rabbit Processing Course’ for more info on safe-handling, chilling guidelines, and tips for maximum tenderness. Even old bucks cook up nice and tender with our method. https://courses.homesteadrabbits.com/meat-rabbit-processing-course/