We know rabbit doesn't usually come to mind when you're planning a dinner party or prepping your weekly meal plan. We're here to set the rabbit record straight and show you that it's easy to work with, is versatile and pairs well with a very long list of ingredients. Plus, as we discovered in our Rabbit Test Kitchen, there are quick and delicious ways to prepare rabbit beyond braising.
the skinny on this ultra lean protein
Rabbit is all-white meat with a mild flavor profile that's just as versatile as chicken. The delicate flavor has a clean finish (it's not gamey) and the meat is finely grained, giving it a pleasant toothsome chew similar to pork chops.
"Rabbit is fun to work with because you're able to cook with a whole animal but on a very reasonable and accessible scale," says Liv.
RABBIT MEAT INSTRUCTABLES
HOW TO BREAK DOWN A RABBIT
"This is very easy to do at home. All you need is a chef's knife. If you're familiar with breaking down a whole chicken, I used the same principles." — Jade
Working with a whole rabbit gives you the versatility to experiment with different recipes and try both quick and slow cooking techniques.
1a/b. Fore Legs 2. Upper Saddle (Shoulder & Rack) 3a/b. Belly “Flap” 4. Lower Saddle 5a/b. Hind Legs
When you first take the rabbit out of the package, pat it dry and remove any internal organs (like the liver) that may be tucked inside.
REMOVE THE RABBIT'S HIND LEGS:
1. Place the rabbit spine down on your cutting board, and gently press down on the hind legs so they're lying as flat and wide open as possible.
2. Start at the top of the hip bone and make one long shallow cut all the way down to expose the joint that's about halfway through. Gently bend the leg backwards to pop out the hip joint. Do this on both sides.
3. Flip the rabbit over and cut along the natural seams between the hind legs and the spine to separate them from the back, connecting with the cuts you made on the underside. Use the tip of your knife to slice through the joints.
REMOVE THE RABBIT'S FORE (FRONT) LEGS:
1. Lay the rabbit spine down on your cutting board. Run your knife along the pectoral muscle, adjusting as needed to "roll" the leg off the rest of the carcass. Follow the seam of the muscle all the way down to remove the leg. (There are no joints in the forequarters.)
2. Repeat with the other leg.
DIVIDE THE RABBIT LOIN:
1. Separate the rack (shoulders and ribs) from the saddle: Find the last rib (the lowest part of the sternum). Holding on to the belly, cut along the ribcage and follow that seam all the way down, keeping your knife angled against the ribs. Do this on both sides.
2. Take your knife and make a U-shaped incision under the lowest rib. Use your knife or a cleaver to cut through the spine. (You may need to press down firmly on the top of the knife to give you some leverage to make the cut.)
3. You can keep the rack and saddle in one piece, or cut each in half by cutting through the spine, depending on the recipe or how you intend to use each piece.
For a thorough step-by-step guide, check out our rabbit butchery videos with pro chef and butchery instructor Sarah Wong.
"I was very impressed with how quickly Jade broke down the whole rabbit. Which obviously speaks to her skills, but also shows that it was not a major undertaking. It was quick work that i think a lot of people with basic skills could do." — Liv
PRO TIP:
A whole rabbit will serve 2-3 people. If you need to serve more than three, you can break down multiple rabbits and separate quick and slow cooking cuts, using the legs for your braise. For ease, you can use pre-butchered hind leg quarters. Hind legs offer a very elegant and impressive presentation, especially if you're planning to serve a plated dish (versus casual family-style).
how to cook a rabbit
PRO TIP:
Jade added the bonier bits (the shoulder and the rib rack) to her braise. There's not much meat on those cuts, making them less than ideal to serve to guests, but they helped to build the flavor of her final dish. (These pieces can also be reserved and used to make rabbit stock along with any bones you save after eating.)
whole rabbit
BEST FOR: Break down and use all pieces of the whole rabbit in a braise or separate for different uses. Use shoulders & racks in stock; Braise hind legs & saddles; Separate bellies from saddles & stir fry.
PREP & COOKING TIME: Butchery: Approx. 10 minutes Cooking Time: 40-60 minutes to braise
PIECES / SERVING: 2-3 servings per rabbit
TIPS: The rabbit fryers come with the liver. These can be prepared & eaten separately, discarded or saved & used in stock.
RABBIT HIND LEGS
BEST FOR: Braising
PREP & COOKING TIME: 40-60 minutes
PIECES / SERVING: 1 leg per serving
TIPS: Serve the rabbit hind legs whole for an elegant plating, or remove the meat from the bones & shred for a sauce.
RABBIT BONE-IN SADDLES
BEST FOR: Braising
PREP & COOKING TIME: 40-60 minutes
PIECES / SERVING: 2 saddles per serving
TIPS: Rabbit bones can be small & sharp, so use caution! This cut is good for a Bolognese-type sauce where the meat is shredded.
RABBIT BONELESS SADDLES
BEST FOR: Marinating & Grilling; Stuffing & Rolling (Roulade); Pan Roast.
PREP & COOKING TIME: Grill: 15 minutes Roulade: 40-60 minutes to roast
PIECES / SERVING: 2 saddles per serving
TIPS: When grilling, wrap the rabbit belly around the striploin and secure with a skewer. You can also "bard" this cut by wrapping in bacon or pancetta before cooking.
RABBIT BELLIES
BEST FOR: Stir Frying
PREP & COOKING TIME: Just a few minutes. (Bellies cook very quickly!)
PIECES / SERVING: Varies depending on the dish; at least 2 bellies per serving
TIPS: Rabbit bellies are very thin with no fat (unlike other proteins). They cook quickly & can dry out. You can also use them to make stock.
Rabbit Boneless Striploin
BEST FOR: Marinating & Grilling; Deep Frying; Pan Roast.
PREP & COOKING TIME: 20-45 minutes
PIECES / SERVING: 2-3 rabbit striploins per serving
TIPS: You can also "bard" this cut by wrapping in bacon or pancetta before grilling or pan-roasting.
GO BEYOND BRAISING
Our Test Kitchen dynamic duo Jade & Liv experimented with grilling and deep-frying, discovering fun, quick and easy ways to cook rabbit.
read our resultspopular cuisines & flavor pairings with Rabbit
Rabbit's delicate flavor makes it exceptionally versatile. The list of flavor pairings is seemingly endless, but rabbit pairs particularly well with "loud" herbs (those with stronger flavors, like rosemary, tarragon and chervil); umami and earthy flavors (like mushrooms); and sour, acidic, bitter and tannic ingredients (including dry wines, lemon and lime juice, chocolate and bitter greens like radicchio).
Rabbit is popular in recipes from around the world, especially in the Mediterranean and parts of Asia.
Basil, Pasta, Tomatoes, Rosemary, Fennel, Marsala Wine, Pine Nuts
Butter & Cream, Mushrooms, Mustard, Onions, Thyme, Wine & Cognac
Almonds, Peppers, Artichokes, Olives, Cayenne, Smoked Paprika, Oregano
Chiles, Coriander & Cilantro, Lemongrass, Curry Paste, Star Anise, Coconut Milk
Bacon, BBQ Sauce, Beer, Hot Sauce (especially Tabasco & Crystal)
rabbit recipes
Click on each tab below to explore our complete library of rabbit recipes, created by professional chefs and our Test Kitchen team.
