Recipes

Although cacciatore is most often prepared with chicken today, it’s an apt recipe for rabbit. After all, “cacciatore” does mean “hunter” in Italian. This tomato-based stew is delicious over polenta, rice, or couscous. You might see other cacciatore recipes that include the addition of olives and/or...

This is probably one of the best recipes I’ve ever made with rabbit, and it’s so easy to make. I think small game animals are best braised; here it’s slow-cooked in a smoky sauce with tomato and roasted red bell pepper. It’s a delicious, comforting meal to eat literally any time of the year! Rabbits...

I grew up near Koreatown in Garden Grove, California, and I can tell you that there was no shortage of good eats. One well-known food is Korean fried chicken. It's known for beyond-this-word crispiness and mouth-watering, spicy, sweet sauces. I’ve eaten my fair share of Korean fried chicken as a...

À la King is mainly defined by a creamy sauce spiked with pimentos, mushrooms, and peas. It can be served over toast, biscuits, noodles, or rice. This version is served vol-au-vent or in a warm puff pastry case. It may look fancy, but this recipe can come together in less than an hour if you have...

This Moroccan-inspired dish consists of warm spices, savory tomato, and sweet figs that cook down to create a fragrant, rich sauce. Quartered rabbits slowly braise until the meat slips off the bone. I like to serve it with Israeli couscous, preserved lemons, and mint to create a complex stew that's...

February is one of those months where spring seems right around the corner, but it can also be the coldest month of the year, especially if there’s a lot of moisture. For me, cold, wet weather is synonymous with gumbo. Winter is also the perfect time of the year to hunt cottontails and it’s what I...

Small game hunting season is in full swing here in Minnesota. It’s a great way to get back in the field, as well as the perfect adventure for kids itching to experience the great outdoors. Plus, rabbit season lasts nearly six months of the year. This hearty alfredo will fuel you through an entire...

If you’re a fan of Chinese takeout or frozen store-bought wontons, then this dish will ruin your taste for the premade version. They’re easy to make, freeze well, and batch out almost perfectly per rabbit. Once you get the hang of filling and folding them, you can crank them out in no time. I make a...

This soup tastes like the familiar chicken and dumplings from my childhood. But instead of chicken, I used cottontail rabbit. As for the dumplings, their recipe is adapted from “Joy of Cooking”—one of the most fundamental resources for making American cuisine.