Rabbit Recipes

Rabbits as Food

Rabbit has been an important meat source for millenia. Their ability to quickly reproduce, and feed off the land, means they are in plentiful supply to the hunter. A string of snares might produce dinner for the tribe when the deer or other hunted animals are more elusive.

In colonial times, hunting game birds and small animals often meant the difference between surviving until the crops could be harvested or starving to death.

Since the hunter can't be choosy about which rabbit he takes, the rabbit is often the older or slower member of the rabbit warren, and correspondingly tough or 'gamy'. Thus, most rabbit recipes feature strongly flavored marinades, or lengthy stewing to make the tough meat tender.

Domestic Rabbits

Rabbits have been raised for food almost as long as they have been hunted for food, and domestic rabbit meat is far preferable to the wild variety. The rabbit can be harvested at its peak for size and tenderness, and since its diet has been provided, it will not have the 'gamy' taste of a wild rabbit.

Rabbit can also be raised for food in very small spaces, which gives rise to the 'backyard' breeder. But if you are at all squeamish or tender-hearted, you may find that having raised the 'bunnies' to adulthood, you are unable to wring their necks and eat them. In this case, give the bunnies away as pets and purchase your rabbit meat from those who are less fastidious.

Rabbit can be purchased in many grocery stores in the specialty meat section. Recipes that work well for chicken are usually suitable for rabbit as well, and fried rabbit is a favorite of rabbit enthusiasts.

Cooking Considerations

The meat of a rabbit is significantly less fatty than that of a chicken or other bird, so roasting recipes need to be altered accordingly, or the rabbit meat will become dry.