Food Friday: Grilled Rabbit with Rosemary & Thyme becomes Rabbit Risotto

Grilling rabbit is often one of the quickest and easiest ways of cooking rabbit. Young, tender meat rabbits are best for grilling, whereas older, larger rabbits are a bit tougher and should be used for braises instead. If you’re not raising your own rabbits, ask some of your local butchers if they have rabbit meat available. You just might be pleasantly surprised. This recipe combination from The Examiner is...

Rabbit Recipes: Italian-style Rabbit Skewers

Were you starting to think that rabbit kabobs had to be boring and routine? Or maybe you just liked the kabob recipe so much from last weekend that you’re dying to try out a new rabbit skewers recipe.  No worries – I’ve got you covered. These Italian-inspired rabbit skewers are great for the grill or the oven and have a heavenly mixture of ingredients. Serve them with fresh tomatoes and Buffalo...

Rabbit Recipes: Liven up your July 4th with grilled rabbit

There’s 1000 ways to cook a rabbit and rabbit meat is tender and succulent when grilled correctly. In celebration of July 4th, why not go wild and throw some rabbit on the grill? Could I interest you in some Rabbit Kabobs? How about Slow Grilled Honey Rabbit? You can even make it in your smoker along with some beautiful brisket and BBQ ribs. Hope you have a wonderful Fourth of July weekend! Rabbit...

Rabbit Recipes: Rabbit Pie New Zealand style

You’ve got rabbit in the freezer and a little time on your hands to prepare dinner, but what are you going to make? Why not give this New Zealand inspired rabbit pie recipe a try? It sounds more difficult than it is and you really don’t need to do much chopping or peeling beforehand for this recipe. First you just need to make rabbit stew. Then once that is finished, spoon the stew into a pie or...

Rabbit Recipes: Civet de Lapin à la Française (Rabbit Stew with Red Wine)

I stopped in at Whisk (a food blog) the other day and discovered an interesting recipe for rabbit stew with red wine. As it turns out, this food blogger (along with at least 7 others) are working their way through the book Le Cordon Bleu at Home. That’s where this recipe actually comes from. If you’re butchering your own rabbits, you can actually give it a try using rabbit’s blood as a thickener....