Classic French preparation of rabbit, braised in white wine with shallots and prunes.
Rabbit, seared and braised with onions, celery root, and Belgian ale.
Rabbit, browned first in olive oil, then braised with onions, garlic, red bell peppers, mushrooms, tomatoes, and herbs.
Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde.
Rabbit stew with fresh and dried mushrooms, parsnips, garlic, shallots, and sherry.