Rabbit Recipes

About

Rabbits are my favorite small game animal and I served them as often as possible in my restaurants-especially on Easter. I've learned to make many things with them over the years. Here's a some basic info on them, and a few of my favorite recipes.

| How to Cut up a Rabbit |

the back legs of a rabbit on a picnic table

Your average garden thief.

Basic Cooking Info

You either have to cook it low and slow in a braise, as with my Rabbit Chasseur with Mushrooms, or quickly, as with Buttermilk Fried Rabbit.

For quick preparations, rabbit should be cooked to an internal temperature of about 145 F-similar to pork.

Saddles

Rabbit saddles are an under-used cut, and I like to save them when I can. It requires some patience, but done correctly you can de-bone an entire rabbit or just the saddle and stuff it for an impressive entree.

Stuffed rabbit saddle.

Offal

Rabbits have some of the mildest, tastiest hearts, livers and kidneys I've cooked, and I love them sauteed and tossed with a simple Tuscan Fettuccine with Giblets.