the Pence family cookbook

Recipes Tagged with “rabbit”

White Wine Braised Rabbit

main course french rabbit


  • 1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
  • Salt and pepper
  • 3 tablespoons lard or vegetable oil
  • 1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
  • 1 large onion, diced (about 2 cups)
  • 1 cup dry white wine
  • 2 ½ cups chicken broth
  • 1 tablespoon whole-grain mustard
  • 2 thyme branches
  • 12 sage leaves
  • ½ cup crème fraîche
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chopped capers
  • ¼ cup thinly sliced chives
  • 1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)


Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)

Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.

Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.

Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.

Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.

Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)

Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.

Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

David Tanis, New York Times

Rabbit Curry

main course curry rabbit


  • 1 tbsp. olive oil
  • 1 tsp. ghee or butter
  • 1 rabbit, cut into serving pieces
  • salt and pepper
  • 1 large onion, chopped
  • 2 tbsp. minced or grated fresh ginger
  • 1 tbsp. pressed garlic
  • 1 sm. Anaheim or serrano chile
  • 1 tbsp. curry powder
  • 1 tsp. garam masala
  • 1/2 tsp. turmeric
  • 1/2 tsp. cayenne pepper
  • 1 c. low-sodium chicken broth (or as needed)
  • 1 can coconut milk
  • 1 lime
  • fresh cilantro, chopped rice, for serving


1. Preheat the oven to 350 degrees. In a large dutch oven over medium high heat, melt the ghee and oil. Sprinkle the rabbit with salt and pepper. When the oil is hot, brown the rabbit on all sides, about 10-15 minutes.

2. While the rabbit is browning, pulse half of the onion, ginger, and garlic together in a food processor until finely minced.

3. Reduce the heat under the rabbit and add the rest of the onion. Cook until golden, about 5 minutes. Add the mix from the food processor, sautee for 2-3 minutes. Stir in the curry powder, garam masala, turmeric, and cayenne. Cook, stirring constantly, for 2 minutes, then stir in coconut milk, chicken stock, and the juice and hull of 1/2 of the lime. Bring to a simmer. Cover and place in the oven to cook for 90 minutes.

4. Remove the pot from the oven. Stir in the juice of the other 1/2 lime and the cilantro. Taste and adjust for seasoning, possibly adjusting thickness with more broth. Serve over rice.

Lindy’s Fusion, extensively modified by Mom

Potted Rabbit (Conejo Salmantino)

main course rabbit spanish


  • 2 tbl olive oil
  • 2 1/2 - 3 lb rabbit, cut in small serving pieces
  • 1/4 c vinegar
  • 1 med onion, finely chopped
  • salt and pepper
  • 1 bay leaf
  • 1/2 head garlic, separated but unpeeled
  • arugula
  • 3 tbsp olive oil
  • 1 1/2 tsp lemon juice


Heat the oil in a deep casserole, preferably earthenware, and brown the rabbit on all sides. Add the vinegar, onion, salt, pepper, bay leaf, and garlic. Cover tightly and cook in the oven at 300-325 F for 2 h, uncover for the last 15 min. Most of the liquid should be evaporated. If it evaporates too quickly, add a little water.

Dress the arugula with 3 tsp olive oil, lemon juice, and salt and pepper to taste.

Serve the rabbit over the arugula.