Preparation, uses, and tips
Rabbit can be substituted for chicken in many recipes.
Wash rabbit thoroughly in cold water and pat dry with paper towel. Rabbit should always be
cooked until well done. For best results, use a meat thermometer inserted in the meatiest part
of the rabbit. Internal temperatures should be as follows when the rabbit is done:
Breasts: 170°F (76.6°C)
Whole rabbit and other parts: 180°F (82.2°C)
To make a visual check to see if rabbit is done, pierce it with a fork. You should be able
to insert the fork with ease, and the rabbit juices should run clear. Rabbit is thoroughly
cooked when it is no longer pink inside.
To tenderize older rabbit or hare, place rabbit or hare in bowl. Pour 1 cup of vinegar over meat, then add enough vinegar to cover.
Or marinate in a mixture of beer, garlic, and
other spices. Cover and marinate in the
In a plastic bag, mix together 1/2 cup (60g) flour, 1 teaspoon salt, and 1/4 teaspoon
pepper. Add cut-up rabbit parts, a few at a time, and shake to coat. In a large frying pan,
heat cooking oil to high temperature. Add rabbit and cook, uncovered, about 10 minutes,
turning to brown all sides. Reduce heat to medium-low, cover, and cook until rabbit is brown
and fork tender.
Dredge cut-up rabbit in flour and spices. Heat oil in a skillet over high heat, and brown
rabbit pieces on each side. Add stock, spices, and vegetables if desired. Cover and bake in
the oven at 325°F (160°C), or simmer over low heat on stovetop burner for 1 hour or
until meat is fork tender.
Place cut-up rabbit in a large pot or Dutch oven. Add water to cover (2 to 2 1/2 quarts or
liters), 1 teaspoon salt, and 1/4 teaspoon pepper (1 small onion; sliced, 1 bay leaf, and 3
celery tops may also be added for richer broth flavor, if desired). Cover and simmer about 1
to 1 1/2 hours or until meat falls off bone. Remove rabbit from pan and cool. Separate meat
from bones. Discard bones. Cut rabbit into desired size pieces.
Rub rabbit parts with oil and spices. Place meat on prepared grill with rack about 8 inches
(20cm) from heat source. Grill, turning frequently and basting with marinade until fork
In a microwave-safe baking dish, arrange 1 cut-up rabbit in a single layer, with meatier
parts toward the edge of the dish. Add broth, wine or water, spices, and vegetables. Cover and
cook on High for 7 minutes, then on Low for 20 minutes, or until the rabbit is fork
Rabbit, 3 oz. (85g) (game, domesticated,
Total Fat: 6.8g
*Excellent source of: Selenium (32.7mcg), and
Vitamin B12 (7.0mcg)
*Good source of: Iron (1.9mg), and Zinc (1.9mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily