Type what you have

Ingredients

• ✓ rabbit
• garlic marinade

Instructions

1. 1 Wash and pat dry the rabbit pieces; place into a large resealable plastic bag. Pour in marinade and seal the bag. Turn the bag over several times to coat rabbit with marinade and allow to marinate in refrigerator 2 to 8 hours or overnight, turning occasionally.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate. Reduce to low. Remove rabbit from marinade and shake off excess liquid; discard the used marinade.
3. 3 Lay the rabbit pieces onto lower rack of grill. Grill until the rabbit shows good grill marks, the meat is no longer pink inside, and the juices run clear, 12 to 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a piece should read at least 160 degrees F (70 degrees C).

By Arizona Desert Flower

Ingredients

• ✓ rabbit
• red onion
• lemon juice
• olive oil
• rosemary
• parsley
• cumin
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
2. 2 Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
3. 3 Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.

By marybcurlyq

Ingredients

• ✓ rabbit
• black pepper
• salt
• vegetable oil
• onion
• water
• ketchup
• worcestershire sauce
• sugar
• paprika
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season rabbit pieces with pepper and salt.
3. 3 Heat vegetable oil in a large skillet over medium-high heat. Add rabbit; cook in hot oil until brown on all sides. Place in a 9x13-inch baking dish.
4. 4 Combine onion, water, ketchup, Worcestershire sauce, sugar, paprika, and garlic in a medium bowl; mix well, then pour over rabbit.
5. 5 Bake uncovered in the preheated oven, basting frequently, until very tender, about 90 minutes. An instant-read thermometer inserted into the meat nearest the bone should read at least 160 degrees F (72 degrees C).

By Jane T

Ingredients

• ✓ rabbit
• water
• apple cider vinegar
• white wine
• salt
• black pepper
• onion powder
• garlic powder
• salt
• black pepper
• paprika
• onion powder
• garlic powder
• oregano
• parsley flakes

Instructions

1. 1 Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.
2. 2 Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.
3. 3 Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.
4. 4 Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.
5. 5 Preheat an electric smoker to 250 degrees F (120 degrees C).
6. 6 Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.

By Soup Loving Nicole

Ingredients

• ✓ rabbit
• olive oil
• chicken
• garlic
• tomato
• butter bean
• green pea
• green bean
• paprika
• water
• salt
• saffron
• thyme
• rosemary
• short-grain white rice

Instructions

1. 1 Heat a paella pan over medium-high heat, and coat with olive oil. Add chicken, rabbit, and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
2. 2 Fill the paella pan almost to the top with water, measuring the water as you add it so you can determine the amount of rice to add later. Bring to a boil. Simmer for about 1 hour to make a nice broth.
3. 3 Season with a generous amount of salt, just enough saffron for a yellow color, thyme, and rosemary. Stir in half as much rice as the amount of water added to the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

By Jason Nelson

Ingredients

• ✓ rabbit
• oil
• onion
• garlic
• red wine
• bay leaf
• beef bouillon
• nutmeg
• tomato paste
• white sugar
• salt
• pepper
• potato
• carrot
• pea

Instructions

1. 1 Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

By Joely

Ingredients

• ✓ rabbit
• red wine vinegar
• water
• white sugar
• clove
• onion
• celery
• lemon
• cinnamon
• clove
• salt
• pickling spice
• black pepper
• all-purpose flour
• vegetable oil

Instructions

1. 1 In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
3. 3 Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
4. 4 Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
5. 5 In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
6. 6 Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

By NXNER

Ingredients

• ✓ rabbit
• mirepoix base
• all-purpose flour
• salt
• black pepper
• vegetable oil
• carrot
• onion
• leek
• turnip
• potato
• bacon
• tomato puree
• bittersweet chocolate
• vegetable oil
• white bread
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
2. 2 Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
3. 3 Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
4. 4 Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
5. 5 Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
6. 6 Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
7. 7 Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.

By DOSTANDEN

Ingredients

• ✓ rabbit
• water
• onion
• garlic
• green bell pepper
• saffron
• cumin
• salt
• black pepper
• lemon juice
• bay leaf
• tomato sauce
• potato
• white wine
• caper
• raisin
• green olive
• olive oil
• pea

Instructions

1. 1 Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
2. 2 Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

By YAELIE24