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Open-Faced Rabbit Sandwiches - Toast country-style white or French bread lightly on both sides, then spread with Dijon mustard and mayonnaise mixed with plenty of shredded fresh basil, then top with thinly sliced rabbit saddle or leg meat, sprinkle with freshly ground black pepper.

Braised Celery with Rabbit - String celery ribs with a vegetable peeler, then cut into 2-inch strips, toss in melted butter with a some chopped onion, cover and sweat over low heat until tender. Add sliced rabbit and some leftover rabbit sauce, season with salt, pepper, and fresh chopped parsley. Heat through and serve on boiled potatoes or pasta. 

Pasta with Spinach and Rabbit Sauce - In a saute pan, put 1 cup cooked rabbit chunks and 3-4 cups shredded raw spinach leaves, saute until wilted, stir in 1/2 cup chicken broth, some pitted black olives and black pepper to taste. Toss with a little olive oil on 6 ounces cooked and drained pasta. Top with fresh grated Parmesan.