It might be a tricky beast to tackle, but done right, rabbit yields a delicate flavour with soft, yielding meat. Most of our rabbit recipes are derived from Italian and French cuisines, which lend themselves to slow-braised rabbit dishes and preserved rabbit.
For Italian rabbit, see Supermaxi’s penne with rabbit ragù, Tipo 00‘s pappardelle with braised rabbit, marjoram and hazelnuts, which eats almost like a rabbit stew, or Stefano Manfredi’s coniglio all’agrodolce (sweet and sour rabbit). For classic French rabbit recipes, the rillettes by Embla are surprisingly simple to prepare, and if you’ve got time on your side, the potted rabbit recipe is delicious. Cooking rabbit can be tricky, so if you’re still tentative, try this handy guide on how to cook rabbit. Hop to it.
Braised wild rabbit with salami, cavolo nero and olives
Pappardelle with braised rabbit, onion and rosemary
Rigatoni with rabbit ragù by Don Peppino’s
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Pappardelle with braised rabbit, marjoram and hazelnuts
Spelt tortellini with rabbit, kale, tarragon butter and fried prosciutto
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Rabbit casserole with baby onions (kouneli stifatho)
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