I am not sure why Rabbit meat is eaten more widely in Europe than in America, but it is an absolutely beautiful, lean, tender and flavorful meat! If it were not so expensive, I would highly recommend it over chicken.

I have prepared it several different ways, and each becomes my favorite, but since I just cooked this one last night, I will share this recipe with you since I failed to write down the others.

While there are several tutorials on Youtube as to how to cut the rabbit into 6 pieces, I found it quite easy to do, just as I would a chicken, only easier since the bones were few and delicate to work with.

I seasoned, seared, and prepped the ingredients in segments using the same seasoning for each segment. Once everything came together in the pan, I simply put a lid on and roasted in the oven for a little less than an hour.

Ingredients – serves two

  • Rabbit – One whole rabbit, cut into 6 pieces, back set aside and the liver set aside to cook separate, and added to the plate when served. All lightly seasoned with seasoning below.
  • Seasoning – Salt, Smoked Paprika, Cayenne Pepper – A light sprinkle on both sides of the rabbit, and a light sprinkle of each when potatoes and mushroom are simmering
  • Shallots – 2 large, one cut into tiny pieces the other rough chopped and will be added to the broth
  • Garlic – 3 cloves, two chopped and added to the pan, the other into the broth
  • Butter – 4 tablespoons + 1 tablespoon for the liver
  • Cream – 1/3 cup
  • Dijon Mustard – 2 teaspoons
  • White Wine – 3/4 cup + 1/4 cup for the liver
  • Tiny baby potatoes – 11/2 cups, scrubbed and unpeeled
  • Mushrooms – 2 cups of any single or medley of mushrooms of your choice, rough chopped
  • Fresh Rosemary – 4 sprigs
  • Fresh Parsley – 1/2 cups, rough chopped, set aside 1 tablespoon for the liver
  • Water – 2 cups


Preparation – Preheat oven to 350

In a medium size pot, bring 2 cups of water to a boil. Add 1 crushed clove of garlic, 1 rough chopped shallot, salt to taste, and the rabbit back (cut in half). One it returns to a boil, add 1/4 cup white wine, cover, lower and simmer.

Heat a large cast iron or heavy pan that can go into the oven, place 2 tablespoons of butter, and quickly place the seasoned rabbit pieces. Turn as soon as one side starts to color. Do the other and remove from the pan.

Add the remaining butter 1 finely chopped shallot and 2 crushed cloves of garlic. Stir until shallots begin to look golden, add mushrooms and potatoes, salt, cayenne and paprika to taste. Toss quickly. Pour in 1/2 cup of wine, mustard, cream and fresh herbs. Stir until bubbles form. Return rabbit to the pan and drizzle in about 1/2 cup of broth you have prepared from the back piece. Turn off the stove, cover and place in oven for an hour.

Once the rabbit and vegetables are roasted and oven is off, in a small non-stick pan, melt 1 tablespoon of butter and place seasoned liver (gizzards if you wish), into the pan. Sear one side then turn over and sear the other side. Sprinkle 1 tablespoon of parsley and 1/4 cup of wine. Let it cook until the wine begins to evaporate. Turn off the pan and begin to plate the meal, slicing the liver into 4 pieces (2 on each plate).

  • Any green vegetable of your choosing will be delicious with this meal. I chose a handful of brussels sprouts, dropped into the boiling broth just until they turned bright green in color. Sliced in half and added to the plate. ENJOY!


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