Braised Rabbit with Prunes
Classic French preparation of rabbit, braised in white wine with shallots and prunes.
Recipe Index: Rabbit
Rabbit Cacciatore
Rabbit, browned first in olive oil, then braised with onions, garlic, red bell peppers, mushrooms, tomatoes, and herbs.
Rabbit in Mustard Sauce
Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde.
Rabbit Stew with Mushrooms
Rabbit stew with fresh and dried mushrooms, parsnips, garlic, shallots, and sherry.
