Unrivaled recipes with rabbit meat 10 times different. Try them all!

Rabbit meat is very tender, with a high protein content, so it is also great for diet dishes.

Get inspired by our TOP recipes with rabbit and you are guaranteed to enjoy it!

We have baked and stewed versions for you.

Enjoy it!

Rabbit on mustard

Mustard is a great seasoning that can also be added to sauces and various other dishes. And the rabbit baked in a creamy mustard sauce with bacon is an absolute delicacy. See for yourself!


  • 4 rabbit legs
  • salt
  • pepper
  • thyme
  • 100 g of bacon
  • 100 g of butter
  • 150 ml cooking cream
  • 150 ml of white wine
  • 4 tablespoons Dijon mustard
  • flour


  1. Mix cream, mustard and room temperature butter.
  2. Add thyme, salt and pepper.
  3. Put the rabbit and bacon on the noodles in the baking dish and cover it with the prepared mixture.
  4. Deglaze with wine.
  5. Bake for approx. 50 minutes at 200°C.
  6. Remove the meat to a plate.
  7. If necessary, make a roux from the flour and add it to the sauce.
  8. However, it is not necessary.
  9. Serve with mashed potatoes or bread.
Rabbit legs in mustard sauce served on a plate.

Roasted rabbit on vegetables

This baked dish is juicy, healthy and very tasty. It is perfect for special celebrations or as a holiday lunch because it also looks beautiful.


  • 2 medium rabbits (cut them into pieces or ask your butcher to cut them)
  • 6-7 large carrots, cut into rounds
  • 3 large onions, halved and sliced
  • 1 bell pepper, halved and sliced
  • 200 g of mushrooms
  • 10 cloves of garlic, peeled and chopped
  • 10 fresh or dry bay leaves
  • 5 sprigs of fresh rosemary
  • 3 tablespoons plain flour
  • 3 tablespoons salt + more
  • 3 spoons of black pepper
  • 1 cup of white wine
  • 3-4 cups water (boiled and warm)
  • 1 cup oil
  • chopped parsley


  1. The day before, rinse the rabbit meat under cold water, place in a large pot and cover with cold water.
  2. Put in the fridge.
  3. In the morning, pour out the water, rinse the rabbit and refill the pot with cold water, add the rabbit and let it sit in the water for at least 12 hours.
  4. Remove the rabbit from the water and place on paper towels to drain.
  5. Cover with a paper towel to dry the rabbit thoroughly.
  6. Then transfer it to a large pot.
  7. Add 1/2 cup oil to a large skillet over medium heat.
  8. When the oil is hot, add the chopped onion and fry for 7 minutes until the onion turns golden, add the chopped carrot and cook for another 8-10 minutes.
  9. Add the chopped bell pepper, garlic and mushrooms and salt and pepper as needed.
  10. Cook for another 5-7 minutes.
  11. Mix 3 tablespoons of salt, 3 tablespoons of pepper and 3 tablespoons of flour and add to the rabbit, mix well, add salt and pepper and mix.
  12. Heat 1/2 cup oil in a large skillet.
  13. When the oil is hot, add the rabbit to the pan in a single layer and fry for 5-7 minutes on each side until golden.
  14. Transfer to a bowl and repeat with the rest of the rabbit.
  15. Once the rabbit is roasted and the vegetables are sautéed, preheat the oven to 175 degrees Celsius.
  16. Prepare a 10-quart Dutch oven or baking dish.
  17. The first bottom layer is a layer of roasted rabbit meat, put a layer of sautéed vegetables, 5 cloves of garlic and 5 bay leaves on it.
  18. Add another layer of rabbit, then vegetables again, 5 cloves of garlic and 5 bay leaves.
  19. Add 1 cup wine and 3 cups water.
  20. Place 3 sprigs of rosemary on top, cover with a lid and put in the oven.
  21. Bake for 1 hour and 20 minutes.
  22. Remove from oven, discard rosemary sprigs, garnish with fresh chopped parsley and remaining sprigs of fresh rosemary.
A piece of rabbit on vegetables served on a plate.

Try our other recipes for roast rabbit . You are guaranteed to enjoy it!

Rabbit legs in bacon

There’s nothing better than meat cooked in beer! How about this recipe for rabbit braised in beer and maple syrup sauce. You just have to try it!


  • 500 g of small potatoes
  • salt and pepper to taste
  • 3 tablespoons of olive oil
  • 4 rabbit legs
  • 8 slices of bacon
  • 8 sprigs of thyme
  • 1 tablespoon spicy mustard
  • 1 teaspoon of honey

For the salad:

  • 1 handful of arugula
  • 2 tablespoons of lemon juice
  • 2 tablespoons of plain yogurt
  • 2 tablespoons of olive oil
  • a pinch of sugar
  • salt to taste
  • thyme for garnish


  1. Preheat the oven to 160°C,
  2. Wash the potatoes, cut them in half lengthwise and season with salt and pepper.
  3. Heat 1 tablespoon of oil in a grill pan, fry the potatoes and place them in a baking dish.
  4. Rinse the rabbit, dry it and wrap 2-3 slices of bacon around each rabbit leg.
  5. Add 2 sprigs of thyme to each rabbit leg, tie with kitchen string and season with pepper.
  6. Brown the rabbit legs on all sides in a grill pan and add to the roasting pan.
  7. Mix the remaining oil in a bowl with the mustard and honey and drizzle the mixture over the rabbit legs.
  8. Bake in the preheated oven for about 35 minutes.
  9. For the salad, rinse the herbs, trim and roughly chop.
  10. Mix the lemon juice in a bowl with yogurt, olive oil and 2-3 tablespoons of water and season with sugar and salt.
  11. Arrange the salad on plates and drizzle with the dressing.
  12. Place the potatoes and rabbit legs on a plate and serve garnished with thyme.
A piece of rabbit wrapped in bacon and served with fresh salad and potatoes on a plate.

Rabbit on paprika

Paprika can improve and make many dishes special. It is the same with the rabbit. Try cooking this luxurious rabbit on paprika and you will see that you will please all the diners at your house.


  • rabbit
  • salt
  • oil
  • onion
  • 100 g of bacon
  • 250 ml cooking cream
  • root vegetables – carrots, celery and parsley
  • whole pepper
  • Bay leaf
  • allspice balls
  • sweet ground paprika
  • clove of garlic
  • 4 tablespoons plain flour


  1. Cut the rabbit into portions.
  2. Cut the bacon into cubes, finely chop the onion and fry until golden brown in a little oil.
  3. Also chop the vegetables and add them to the pot.
  4. Fry lightly.
  5. Finally, put in the individual portions of rabbit, sprinkle generously with sweet paprika and sear quickly on all sides.
  6. Cover with hot water, add the wiped garlic and simmer until soft.
  7. Then remove the meat, strain the sauce and thicken with cream mixed with 4 tablespoons of flour.
  8. Season the sauce if needed.
  9. Serve with dumpling or pasta.
Rabbit leg in sauce served on a plate with pasta.

We also have luxurious recipes for you with pork on paprika 6 times differently. Try them all!

Rabbit stewed in red wine

Rabbit also tastes great in a red wine sauce with fresh herbs. This dish is perfect for a weekend lunch!


  • 750 ml of red wine
  • 1⁄4 cup red wine vinegar
  • 2 and 1⁄4 tablespoons of sugar
  • 1 rabbit (900-1400 g), cut into 8 pieces
  • salt and freshly ground black pepper to taste
  • 1⁄4 cup plain flour
  • 1⁄4 cup extra virgin olive oil
  • 16 cloves of garlic, crushed
  • 16 sage leaves
  • 6 sprigs of rosemary


  1. Preheat the oven to 175° Celsius.
  2. Combine the wine, vinegar and sugar in a bowl and set aside.
  3. Salt and pepper the rabbit to taste.
  4. Put flour on a plate.
  5. Coat rabbit in flour; shake off excess.
  6. Heat the oil in a large skillet over medium heat.
  7. Fry the rabbit, turning once, until browned on all sides, about 6 minutes per side.
  8. Transfer the rabbit to a 23 x 33 cm deep baking dish.
  9. Add the garlic to the pan and sauté, stirring constantly, until golden, 3-4 minutes.
  10. Pour the wine mixture into the pan.
  11. Cook and scrape up the browned bits with a spoon.
  12. Pour the sauce over the rabbit.
  13. Top with sage and rosemary.
  14. Cover with foil and place in the oven.
  15. Simmer until tender, about 45 minutes.
  16. Uncover, increase the temperature to 230° and continue baking.
  17. Braise the rabbit until the sauce thickens, about 25 minutes more.
  18. Season with salt and pepper to taste.
  19. Serve with crusty bread or wide egg noodles.
Rabbit in a red wine sauce with fresh herbs served in a roasting pan with a spoon and pieces of toasted bread on the side.

Italian rabbit

This hearty rabbit dish comes from the island of Ischia off the coast of Naples and is a great warming dish. Serve it with potatoes and seasonal vegetables.


  • 2 rabbits
  • 1 whole head of garlic, cut in half
  • 300 g shallots, cut into slices
  • 1 chili pepper, cut in half lengthwise
  • 500 ml of white wine
  • 500 ml of vegetable broth
  • 200 g of tomatoes
  • 2 bay leaves
  • 1 bunch parsley, roughly chopped
  • 1 bunch basil, roughly chopped
  • salt and pepper


  1. Cut the rabbits into pieces.
  2. Salt, pepper and lightly dust all the pieces with a little flour.
  3. Fry the pieces of rabbit in a pan over high heat with a little olive oil.
  4. When golden brown, set the rabbit aside and drain the oil from the pan.
  5. Pour a little extra virgin olive oil into the pan and add the garlic, shallots and chilli.
  6. Sauté for a few minutes until the shallots are golden.
  7. Put the pieces of rabbit back into the pan and cover with white wine.
  8. After about 5 minutes, add the tomatoes and vegetable broth.
  9. Let it cook on medium heat for about 20 minutes.
  10. Add the herbs and continue to cook on high until you have a thick sauce, about another 30 minutes.
  11. Garnish with basil leaves and rosemary sprigs and serve.
Pieces of rabbit in sauce served in a bowl and garnished with fresh herbs.

Classic rabbit on cream like from grandma

What could be more traditional to cook than rabbit in cream? Try this relatively quick and good meal, which is also suitable for Easter.


  • 1 rabbit
  • 1 cup of sweet cream
  • ground sweet pepper
  • salt
  • pepper
  • onion
  • flour
  • lard


  1. Wash the rabbit and cut it into portions.
  2. Salt and pepper the meat.
  3. Fry finely chopped onion in fat in a saucepan, add rabbit meat and fry.
  4. Sprinkle with ground paprika, pour over and simmer gently.
  5. Once the rabbit meat is ready, thicken the juice with the cream in which you dissolved the flour.
  6. Cook for a while longer and you can serve with bread dumpling.
Pieces of rabbit in a cream sauce served on a plate.

Also get inspired by our best recipes for chicken in cream , which you are sure to enjoy!

Roasted rabbit on garlic

Prepare this recipe, which is popular in many Czech kitchens. Since rabbit meat is very lean, it is advisable to add slices of pork belly to it, which will add juiciness and perfect taste to the dish.


  • 1 whole rabbit (2.5-3 kg)
  • 450 g pork belly, without skin and bones
  • 1 large onion
  • 4 cloves of garlic
  • ½ teaspoon of salt
  • ½ cup (120 ml) of water


  1. Clean the rabbit of the remaining hair, rinse with water and dry.
  2. Peel the onion and cut it into rounds.
  3. Peel and press the garlic.
  4. Cut the pork belly into pieces about 3-4 cm thick and salt it.
  5. Rub the rabbit on all sides with garlic and salt.
  6. Place pieces of pork belly in a baking dish and top with onions.
  7. Place the rabbit on the prepared base.
  8. Pour about ½ to ¾ cup (120-180 ml) of water over the rabbit.
  9. Cover and bake in an oven preheated to 170°C.
  10. After an hour, remove the lid.
  11. Bake for another 60-90 minutes, until the water you poured over the roast has evaporated.
  12. The rabbit will begin to roast (not stew).
  13. During this time, check that the meat does not overcook and baste it with juices every 10-15 minutes.
  14. After two to two and a half hours, the rabbit and belly are ready.
A piece of rabbit on a plate with spinach and potato dumplings with a fork and salt shaker next to it.

Try to prepare other interesting recipes for rabbit in garlic , either as a tasty lunch or a light dinner. Surprise your loved ones and friends and conjure up great treats for them that will make them adore you!

Rabbit pork tenderloin

Pork tenderloin sauce is one of the most popular sauces ever. If you don’t want to give it up even on Easter and at the same time want to observe Easter customs, prepare rabbit tenderloin.


  • 1 rabbit
  • 2 carrots
  • 2 parsley
  • a piece of celery
  • 100 g of bacon
  • salt
  • 1 bay leaf
  • 5 balls of allspice
  • 5 peppercorns
  • 5 juniper balls
  • 1 tablespoon lard
  • some dried thyme
  • 1 onion
  • 1 cup of cream


  1. Wash the rabbit and cut it into individual portions.
  2. Salt the meat.
  3. Put the washed and grated carrot, parsley, celery and chopped onion into the pot and fry for a while until fragrant.
  4. Then add portions of rabbit and season with pepper, new spices, thyme.
  5. Add bay leaf and juniper.
  6. Pour over and simmer gently.
  7. When the meat is ready, remove it from the pot, remove the spices at the same time, and blend the vegetables with a stick blender.
  8. Then thicken it with the cream in which you dissolved the flour.
  9. Boil the sauce well so that it loses its floury taste.
  10. Return the rabbit back to the sauce and reheat.
  11. Serve traditionally with bread dumpling.
Pieces of rabbit in sauce, served in a pan with mushrooms and garlic on the side.

Rabbit on beer

There’s nothing better than meat cooked in beer! How about this recipe for rabbit braised in beer and maple syrup sauce. You just have to try it!


  • 4 rabbit legs
  • 1/4 cup (55 g) butter
  • 10 spring onions, chopped
  • 340 ml light beer (pale ale)
  • 280 ml of chicken stock
  • 2 tablespoons (30 ml) maple syrup


  1. In a large skillet or pot over medium heat, sauté the rabbit legs in butter.
  2. Add the scallions and mix thoroughly.
  3. Add the beer, stock and maple syrup.
  4. Bring to a boil.
  5. Cover and cook on medium heat for an hour and a half or until the meat is tender.
  6. Season with salt and pepper.
  7. Serve with pasta.
Pieces of rabbit braised in a beer and maple syrup sauce, served on a plate with a glass of beer and a plate of baked potatoes next to it.

Tips on how to prepare a rabbit

Rabbit meat contains a large amount of protein, while being low in fat. It is therefore also suitable as a diet food.

We buy the rabbit in the store already skinned and gutted, so the basic preparation is limited to normal cleaning and portioning. Portion on the back thighs, 2-3 portions from the back and front thighs.

Rabbit is most often baked, but can also be stewed or marinated before preparation. If we need to increase the volume of the portion, we prepare it with stuffing. We can also fry a young rabbit, which is almost always a purchased rabbit.

When preparing fewer portions and dividing the rabbit into two dishes, we can cut small fillets from the hind legs and back, prepare them as skewers, and then bake or stew the rest of the rabbit, or prepare a white sour soup.

We hope you enjoy our rabbit recipes!

Enjoy your meal! 🙂

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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