30+ Delicious and Easy Spring Rabbit Recipes You Must Try

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Spring is the season of renewal and fresh flavors, and what better way to celebrate it than with a variety of rabbit recipes that highlight the season’s best ingredients?

Rabbit meat is lean, tender, and packed with flavor, making it an excellent choice for your spring meals.

Whether you’re roasting, braising, or grilling, rabbit pairs perfectly with spring vegetables, herbs, and fruits, creating dishes that are both elegant and satisfying.

In this article, we’ve compiled 30+ spring rabbit recipes to inspire your culinary adventures this season.

From light salads and savory stews to grilled specialties, these recipes are ideal for family gatherings, dinner parties, or a special treat for yourself.

Get ready to embrace the flavors of spring with these delicious and versatile rabbit dishes!

30+ Delicious and Easy Spring Rabbit Recipes You Must Try

Spring rabbit recipes are a delightful way to embrace the flavors of the season while enjoying the tender, rich taste of rabbit meat.

Whether you’re a seasoned chef or a beginner in the kitchen, the recipes we’ve shared offer something for everyone.

With a range of cooking techniques, from braising and roasting to grilling, you’ll find plenty of options to add variety to your spring menu.

Rabbit’s versatility in pairing with fresh spring vegetables, fruits, and herbs ensures that your dishes will be full of vibrant, seasonal flavors.

We hope these 30+ recipes inspire you to bring the delicious taste of spring rabbit to your table and create memorable meals for friends and family.

Spring Rabbit Stew with Fresh Herbs

This comforting spring rabbit stew is packed with tender, slow-cooked rabbit meat, fresh seasonal vegetables, and fragrant herbs. Perfect for a hearty family meal, it offers a delicious balance of savory flavors with a touch of brightness from the herbs, making it an ideal dish for springtime gatherings.

Ingredients:

1 whole rabbit, cut into pieces

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and sliced

2 celery stalks, chopped
4 garlic cloves, minced
1 cup white wine

2 cups chicken stock
2 sprigs fresh thyme
1 sprig rosemary

1 bay leaf
1 tablespoon Dijon mustard
1 tablespoon flour (optional, for thickening)

Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:

Heat the olive oil in a large Dutch oven over medium heat. Season the rabbit pieces with salt and pepper, then brown them on all sides in the hot oil. Remove and set aside.
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom.

Return the rabbit to the pot and add the chicken stock, thyme, rosemary, bay leaf, and Dijon mustard. Bring the mixture to a simmer, cover, and cook for 1.5-2 hours, or until the rabbit is tender.
If you prefer a thicker sauce, stir in the flour and cook for an additional 5 minutes until thickened.
Taste and adjust seasoning with salt and pepper.

Serve the stew hot, garnished with fresh parsley.

This spring rabbit stew is a true celebration of the season’s bounty. The tender rabbit meat absorbs the rich flavors of the broth, and the herbs infuse each bite with refreshing, aromatic notes. The combination of fresh vegetables adds texture and sweetness to the dish, creating a well-rounded, satisfying meal. Perfect for family dinners or special occasions, it brings a touch of elegance while remaining comforting and rustic.

Grilled Spring Rabbit with Lemon and Thyme Marinade

A simple yet flavorful grilled spring rabbit recipe that showcases the natural tenderness of the meat, complemented by a bright, zesty lemon and thyme marinade. This recipe offers a lighter, fresh option for a springtime BBQ or outdoor meal, offering a deliciously crisp and juicy rabbit dish.

Ingredients:

1 whole rabbit, spatchcocked
1 lemon, zest and juice

3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons fresh thyme, chopped

1 teaspoon honey
Salt and pepper, to taste

Instructions:

In a bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, fresh thyme, honey, salt, and pepper.
Place the spatchcocked rabbit in a shallow dish and pour the marinade over it, making sure the rabbit is well-coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
Preheat your grill to medium-high heat. Remove the rabbit from the marinade and let it come to room temperature.

Grill the rabbit for about 20-25 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy.
Serve the grilled rabbit with a side of grilled vegetables or a fresh spring salad.

This grilled spring rabbit with lemon and thyme marinade is the epitome of fresh, vibrant spring flavors. The marinade infuses the rabbit with a delicate, citrusy brightness, while the thyme adds an aromatic depth. Grilling the rabbit results in a deliciously crispy exterior with juicy, tender meat inside. This dish is perfect for outdoor gatherings and provides a refreshing alternative to traditional grilled meats, celebrating the essence of spring with every bite.

Spring Rabbit with Asparagus and Peas

A light and vibrant dish featuring tender spring rabbit, asparagus, and peas. This recipe is a true celebration of spring’s freshest produce, with the sweetness of peas and the crispness of asparagus pairing beautifully with the succulent rabbit meat. It’s a quick, healthy, and satisfying option for a weeknight dinner or special occasion.

Ingredients:

1 whole rabbit, cut into pieces

2 tablespoons butter
1 tablespoon olive oil
1 bunch asparagus, trimmed and cut into 2-inch pieces

1 cup fresh or frozen peas
1 onion, chopped
2 garlic cloves, minced

1 cup white wine
1 cup chicken stock
Salt and pepper, to taste

Fresh mint, chopped (for garnish)

Instructions:

In a large skillet, heat the butter and olive oil over medium heat. Season the rabbit pieces with salt and pepper, then add them to the skillet. Brown the rabbit on all sides, about 8-10 minutes.

Remove the rabbit from the skillet and set aside. In the same skillet, add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.
Add the white wine and chicken stock, scraping up any browned bits from the bottom of the skillet.
Return the rabbit to the skillet and bring the mixture to a simmer. Cover and cook for 45 minutes, or until the rabbit is tender.

Add the asparagus and peas to the skillet, cooking for an additional 5-7 minutes, until the vegetables are tender but still bright green.
Taste and adjust seasoning with salt and pepper.
Serve the rabbit and vegetables hot, garnished with fresh mint.

This spring rabbit with asparagus and peas dish is a celebration of the season’s freshest offerings, combining tender rabbit with the vibrant crunch of asparagus and the sweet pop of peas. The dish is both light and satisfying, perfect for those looking to enjoy a nutritious and flavorful meal. The simplicity of the ingredients allows the natural flavors to shine, while the white wine and chicken stock create a savory sauce that brings everything together beautifully. A perfect meal for the season, it will leave you craving more of the fresh, spring-inspired flavors.

Braised Spring Rabbit with Carrots and Baby Potatoes

This braised spring rabbit recipe is a comforting and rustic dish that is perfect for a cozy spring dinner. Slow-cooked rabbit, tender carrots, and baby potatoes are braised together in a savory broth, resulting in a rich and flavorful meal. The long cooking time allows the flavors to meld beautifully, making it a perfect dish for special occasions or a relaxing evening.

Ingredients:

1 whole rabbit, cut into pieces
3 tablespoons olive oil
1 onion, chopped

2 carrots, peeled and sliced
12 baby potatoes, halved
4 garlic cloves, minced

1 cup dry white wine
2 cups chicken broth
1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped
Salt and pepper, to taste

Instructions:

Heat the olive oil in a large Dutch oven over medium-high heat. Season the rabbit pieces with salt and pepper and brown them on all sides, about 8 minutes. Remove the rabbit and set it aside.
In the same pot, add the chopped onion, carrots, and garlic, cooking until the onions are softened, about 5 minutes.
Deglaze the pot with the white wine, scraping up any brown bits from the bottom.

Return the rabbit to the pot and add the chicken broth, rosemary, thyme, and baby potatoes. Bring to a simmer.
Cover the pot and reduce the heat to low. Braise for 1.5-2 hours, until the rabbit is tender and the potatoes are fully cooked.
Taste and adjust seasoning with salt and pepper.

Serve the braised rabbit and vegetables hot, spooning the delicious broth over the top.

This braised spring rabbit with carrots and baby potatoes is a true comfort food dish that’s perfect for spring. The slow braising process creates an incredibly tender rabbit, and the broth is full of rich, savory flavors. The carrots and potatoes soak up the delicious juices, making them a perfect accompaniment. This dish is perfect for a relaxed dinner or a special family gathering, offering warmth and heartiness while still embracing the fresh flavors of the season.

Spring Rabbit Ragu with Pappardelle

This spring rabbit ragu is a rich and flavorful sauce made from tender rabbit meat, simmered in a savory tomato and herb broth. Paired with wide, silky pappardelle pasta, this dish is an elevated yet comforting option for a springtime dinner. The depth of flavor from the slow-cooked rabbit and the vibrant herbs make this ragu a standout meal.

Ingredients:

1 whole rabbit, cut into pieces
2 tablespoons olive oil

1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped

4 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 cup dry red wine

2 cups chicken stock
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped

Salt and pepper, to taste
1 lb pappardelle pasta
Fresh parmesan cheese, grated (for serving)

Instructions:

Heat the olive oil in a large skillet or Dutch oven over medium heat. Season the rabbit pieces with salt and pepper and brown them on all sides, about 8 minutes. Remove the rabbit and set aside.
In the same pot, add the chopped onion, carrots, celery, and garlic, cooking until the vegetables are softened, about 5 minutes.

Add the crushed tomatoes, red wine, and chicken stock to the pot, scraping the bottom to release any browned bits.
Return the rabbit to the pot and stir in the oregano and basil. Bring the mixture to a simmer, cover, and cook for 1.5-2 hours, until the rabbit is very tender.
Remove the rabbit from the sauce, shred the meat, and return it to the pot. Taste and adjust seasoning with salt and pepper.

Meanwhile, cook the pappardelle pasta according to package instructions. Drain, reserving some pasta water.
Toss the pasta with the ragu, adding a little reserved pasta water if necessary to coat the noodles.
Serve the ragu over the pasta, topped with grated parmesan cheese.

This spring rabbit ragu with pappardelle is a wonderfully hearty and flavorful dish that celebrates the season’s bounty. The tender rabbit meat absorbs the rich, savory sauce, while the fresh herbs add a fragrant and vibrant touch. The wide pappardelle noodles are perfect for soaking up the ragu, creating a satisfying and luxurious meal. This recipe is perfect for a Sunday dinner or a special meal with loved ones, bringing warmth and elegance to your spring dining.

Lemon and Herb Spring Rabbit Salad

A fresh and vibrant salad featuring grilled spring rabbit, bright lemon, and a mix of seasonal herbs. This light yet satisfying dish is perfect for spring, offering a balance of protein, vegetables, and herbs, all tied together with a zesty dressing. It’s a great option for a spring lunch or as a starter for a festive meal.

Ingredients:

1 whole rabbit, spatchcocked
2 tablespoons olive oil
1 teaspoon dried oregano

1 lemon, zest and juice
1 tablespoon Dijon mustard
1 tablespoon honey

1 tablespoon red wine vinegar
4 cups mixed salad greens (arugula, spinach, etc.)
1 cucumber, thinly sliced

1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
Fresh basil and parsley, chopped (for garnish)

Salt and pepper, to taste

Instructions:

Preheat your grill to medium-high heat. Season the rabbit with olive oil, oregano, salt, and pepper.

Grill the rabbit for 20-25 minutes per side, or until the internal temperature reaches 165°F and the meat is fully cooked. Let it rest for 5 minutes before slicing into thin strips.
In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, honey, red wine vinegar, olive oil, salt, and pepper to create the dressing.
In a large salad bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion.

Add the grilled rabbit slices on top of the salad and drizzle with the lemon dressing.
Garnish with fresh basil and parsley before serving.

This lemon and herb spring rabbit salad is a refreshing and vibrant dish that celebrates the light and bright flavors of spring. The grilled rabbit provides a delicious protein base, while the fresh vegetables add a crisp, crunchy texture. The tangy lemon dressing ties everything together with a burst of citrus that perfectly complements the earthy rabbit and herbs. This salad is perfect for a spring brunch or as a light dinner, offering a healthy, flavorful option to enjoy during the warmer months.

Spring Rabbit and Pea Risotto

This creamy, rich risotto combines tender spring rabbit with the natural sweetness of peas, creating a dish that’s both comforting and light. The rabbit is slow-cooked and shredded, blending beautifully with the creamy risotto base and the bright flavor of fresh peas, making it a perfect choice for a spring dinner.

Ingredients:

1 whole rabbit, cut into pieces

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced

1 cup Arborio rice
4 cups chicken stock, kept warm
1 cup dry white wine

1 cup fresh or frozen peas
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste

Instructions:

In a large Dutch oven, heat olive oil over medium-high heat. Brown the rabbit pieces on all sides, about 8 minutes. Remove and set aside.
In the same pot, sauté the chopped onion and garlic until softened, about 5 minutes.
Add the Arborio rice to the pot and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
Pour in the white wine and cook until mostly absorbed, about 2 minutes.
Add the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
While the risotto is cooking, simmer the rabbit pieces in a separate pot with a bit of stock or water for 45 minutes, until the meat is tender and easily shreddable.
Shred the rabbit and add it to the risotto along with the peas, fresh thyme, and parsley. Stir to combine.
Once the rice is tender and creamy, stir in the Parmesan cheese. Season with salt and pepper to taste.
Serve the risotto hot, garnished with extra parsley.

This spring rabbit and pea risotto is a perfect marriage of tender, flavorful rabbit and creamy, savory rice. The richness of the risotto provides a satisfying backdrop for the delicate flavors of the rabbit, while the peas add a sweet freshness that lightens the dish. The addition of Parmesan gives the risotto a creamy depth that elevates the dish. It’s an elegant and comforting choice for a spring evening meal, bringing warmth and springtime flavors to your table.

Spring Rabbit Tacos with Cabbage Slaw

These spring rabbit tacos are a fun and delicious twist on traditional tacos. Shredded, slow-cooked rabbit is piled high on soft tortillas and topped with a crisp, tangy cabbage slaw. The contrast of textures and flavors makes for a refreshing and satisfying spring meal that is perfect for casual dinners or outdoor gatherings.

Ingredients:

1 whole rabbit, cut into pieces
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup chicken stock
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
8 small corn tortillas
2 cups shredded cabbage
1/2 cup carrots, julienned
1/4 cup cilantro, chopped
2 tablespoons apple cider vinegar
1 tablespoon honey
1 lime, juiced

Instructions:

Heat olive oil in a large pot over medium heat. Season the rabbit with salt and pepper, then brown the pieces on all sides, about 8 minutes. Remove and set aside.
In the same pot, sauté the onion and garlic until softened, about 5 minutes.
Add the cumin, smoked paprika, chicken stock, and rabbit pieces to the pot. Bring to a simmer, cover, and cook for 1.5-2 hours, until the rabbit is tender.
Shred the rabbit meat with two forks and return it to the pot to soak up the flavors of the sauce.
For the slaw, combine the shredded cabbage, carrots, cilantro, apple cider vinegar, honey, and lime juice in a bowl. Toss to coat and season with salt and pepper to taste.
Warm the tortillas on a skillet or grill. Fill each tortilla with a generous amount of shredded rabbit and top with the cabbage slaw.
Serve the tacos with lime wedges on the side.

These spring rabbit tacos with cabbage slaw offer a refreshing, flavorful twist on traditional tacos. The slow-cooked rabbit is tender and rich, while the crisp, tangy slaw adds a delightful crunch and acidity that perfectly balances the meat. The combination of cumin, smoked paprika, and fresh lime creates a bold and zesty profile that makes these tacos a standout. These tacos are ideal for a laid-back dinner or a casual gathering, offering a fun, spring-inspired dish that’s both satisfying and full of flavor.

Spring Rabbit with Rhubarb and Mint

This unique and flavorful dish combines the tender meat of spring rabbit with the tartness of fresh rhubarb and the coolness of mint. The rabbit is roasted and paired with a tangy rhubarb sauce that brings out the richness of the meat. The mint adds a refreshing note, making this a perfect spring dish for adventurous eaters.

Ingredients:

1 whole rabbit, spatchcocked
2 tablespoons olive oil
Salt and pepper, to taste
4 stalks rhubarb, chopped
1/4 cup honey
1/4 cup water
1 tablespoon fresh mint, chopped
1 tablespoon balsamic vinegar

Instructions:

Preheat your oven to 375°F (190°C). Season the rabbit with olive oil, salt, and pepper. Place it on a roasting rack and roast for 45-50 minutes, or until the rabbit is golden brown and the internal temperature reaches 165°F.
While the rabbit is roasting, make the rhubarb sauce. In a saucepan, combine the rhubarb, honey, water, and balsamic vinegar. Cook over medium heat for about 10 minutes, until the rhubarb breaks down into a thick sauce.
Once the sauce has thickened, remove from heat and stir in the fresh mint.
Remove the rabbit from the oven and let it rest for 5 minutes before carving.
Serve the roasted rabbit with a generous spoonful of rhubarb sauce and a sprinkle of fresh mint.

This spring rabbit with rhubarb and mint is a bold and unexpected combination that captures the essence of spring. The roasted rabbit offers a tender, rich base that pairs beautifully with the tart rhubarb sauce, which balances the meat’s richness. The mint adds a cooling, aromatic touch that elevates the dish, making it a unique and memorable choice for a springtime meal. This dish is perfect for those looking to try something different and celebrate the fresh, vibrant flavors of the season.

Spring Rabbit and Asparagus Stir-Fry

This vibrant and quick stir-fry features tender spring rabbit paired with crisp asparagus, making it a healthy and flavorful dish. The rabbit is seasoned with ginger and garlic, giving it a fragrant and savory depth, while the asparagus provides a crisp texture and a burst of freshness. This dish is perfect for a light, yet satisfying meal in the spring.

Ingredients:

1 whole rabbit, boned and thinly sliced into strips
2 tablespoons vegetable oil
1 onion, thinly sliced
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 cup asparagus, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
1/2 teaspoon chili flakes (optional)
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions:

Heat vegetable oil in a wok or large skillet over medium-high heat. Add the rabbit strips and cook for about 5-7 minutes, or until browned and cooked through. Remove from the wok and set aside.
In the same wok, add the onion and cook for 3 minutes, until softened. Add the garlic and ginger and cook for another minute until fragrant.
Add the asparagus and cook for 4-5 minutes, until just tender but still crisp.
Return the rabbit to the wok and add the soy sauce, oyster sauce, sesame oil, rice vinegar, and chili flakes if using. Stir to coat and cook for another 2 minutes to heat through.
Season with salt and pepper to taste. Serve the stir-fry hot, garnished with fresh cilantro.

This spring rabbit and asparagus stir-fry is a bright, flavorful dish that highlights the fresh, seasonal ingredients of spring. The rabbit provides a lean and tender protein, while the asparagus adds a crunch and vibrant color to the plate. The savory sauces and ginger create a depth of flavor that makes this stir-fry both aromatic and satisfying. It’s a quick and easy meal that is perfect for busy weeknights or casual dinners, capturing the essence of spring in every bite.

Spring Rabbit Stew with Potatoes and Carrots

A comforting and hearty stew, this spring rabbit dish combines tender rabbit meat with potatoes, carrots, and fresh herbs. Slowly simmered to bring out the rich flavors of the rabbit, the stew creates a satisfying meal that is both hearty and light enough for the spring season. It’s a perfect dish for a cozy, family-style dinner.

Ingredients:

1 whole rabbit, cut into pieces
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
4 medium potatoes, peeled and cubed
3 large carrots, peeled and sliced
4 cups chicken stock
1 teaspoon fresh thyme leaves
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions:

In a large pot or Dutch oven, heat olive oil over medium heat. Brown the rabbit pieces on all sides, about 8 minutes. Remove and set aside.
Add the chopped onion to the pot and sauté for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the potatoes and carrots to the pot, followed by the chicken stock, thyme, and bay leaf. Return the rabbit pieces to the pot and bring to a simmer.
Cover the pot and cook for 1.5-2 hours, until the rabbit is tender and the vegetables are soft.
Season with salt and pepper to taste and remove the bay leaf before serving.
Garnish the stew with fresh parsley and serve hot with crusty bread on the side.

This spring rabbit stew with potatoes and carrots is the epitome of comfort food, yet light enough for the season. The slow-simmered rabbit absorbs all the flavors of the broth, resulting in tender meat that pairs perfectly with the earthy potatoes and sweet carrots. The fresh thyme and parsley provide herbal brightness, while the bay leaf adds a depth of flavor. This stew is a warming dish that will satisfy your hunger and nourish your body, making it a wonderful choice for springtime family meals.

Spring Rabbit with Minted Pea Puree

This elegant spring dish combines the delicate flavors of rabbit with a vibrant, fresh pea puree infused with mint. The rabbit is roasted to perfection, and the creamy pea puree offers a refreshing, green contrast that highlights the lightness of the season. It’s a dish that feels sophisticated yet is simple enough for a weeknight dinner.

Ingredients:

1 whole rabbit, cut into pieces
2 tablespoons olive oil
Salt and pepper, to taste
2 cups fresh or frozen peas
1 tablespoon fresh mint, chopped
1 tablespoon butter
1/2 cup vegetable stock
1 teaspoon lemon zest
1 tablespoon fresh lemon juice

Instructions:

Preheat your oven to 375°F (190°C). Season the rabbit pieces with olive oil, salt, and pepper, and roast for 40-45 minutes until the meat is cooked through and golden brown.
While the rabbit is roasting, prepare the pea puree. In a saucepan, bring the peas and vegetable stock to a boil. Reduce the heat and simmer for 5-7 minutes until the peas are tender.
Drain the peas, then blend them in a food processor or with an immersion blender until smooth. Add the butter, mint, lemon zest, and lemon juice, and blend again until fully combined. Season with salt and pepper to taste.
Serve the roasted rabbit pieces on a plate with a generous dollop of the minted pea puree on the side. Garnish with extra mint leaves.

The spring rabbit with minted pea puree is a dish that exudes the fresh flavors of the season. The roasted rabbit, with its tender, flavorful meat, pairs beautifully with the creamy and refreshing pea puree, which is enhanced by the vibrant notes of mint and lemon. This dish brings together simplicity and elegance, offering a light yet satisfying meal that showcases the best of spring ingredients. It’s a perfect choice for a special occasion or an impressive dinner party.

Spring Rabbit and Spinach Quiche

This savory spring rabbit and spinach quiche combines tender, slow-cooked rabbit with the earthy flavor of spinach, encased in a buttery, flaky crust. The rabbit adds richness and depth to the quiche, while the spinach provides a refreshing, light contrast. Perfect for brunch or a light dinner, this quiche is both comforting and flavorful.

Ingredients:

1 whole rabbit, cooked and shredded (see previous rabbit recipe instructions)
1 pie crust (store-bought or homemade)
2 tablespoons olive oil
1 onion, chopped
2 cups fresh spinach, washed and chopped
4 large eggs
1 cup heavy cream
1/2 cup milk
1 cup grated Gruyère cheese
Salt and pepper, to taste
1/4 teaspoon nutmeg
Fresh parsley, for garnish

Instructions:

Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a tart or pie pan. Place a piece of parchment paper inside the crust and fill it with pie weights or dried beans. Bake the crust for 10-12 minutes until lightly golden, then remove the paper and weights and set aside.
In a pan, heat olive oil over medium heat and sauté the chopped onion until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.
Layer the shredded rabbit and spinach mixture evenly in the baked pie crust. Pour the egg mixture over the top and sprinkle with grated Gruyère cheese.
Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
Let the quiche cool for 10 minutes before slicing and serving. Garnish with fresh parsley.

This spring rabbit and spinach quiche is a perfect combination of savory, rich flavors and fresh, vibrant ingredients. The tender rabbit brings a meaty depth to the quiche, while the spinach adds a mild, earthy contrast. The creamy egg mixture and nutty Gruyère cheese round out the flavors, creating a satisfying, comforting dish. Whether enjoyed for brunch, a light lunch, or a dinner, this quiche is a wonderful way to showcase the season’s best ingredients in a delicious and elegant way.

Spring Rabbit and Mushroom Ragout

A rich and savory spring rabbit and mushroom ragout is the perfect way to showcase the tender meat of rabbit, slow-cooked in a deep, flavorful sauce with earthy mushrooms. The dish is hearty and comforting, with the mushrooms adding umami and the rabbit taking on all the delicious flavors of the sauce. Ideal for a cozy dinner, it’s a rustic dish that feels both refined and homestyle.

Ingredients:

1 whole rabbit, cut into pieces
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups mushrooms, sliced (such as cremini or button mushrooms)
1 cup white wine
2 cups chicken stock
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions:

Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides, about 8 minutes. Remove and set aside.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown.
Stir in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
Add the chicken stock, tomato paste, thyme, and bay leaf to the pot. Return the rabbit to the pot and bring to a simmer.
Cover and cook for 1.5-2 hours, or until the rabbit is tender and the sauce has thickened.
Season with salt and pepper to taste and remove the bay leaf before serving.
Serve the ragout hot, garnished with fresh parsley.

The spring rabbit and mushroom ragout is a dish that feels hearty and indulgent while remaining perfectly suited for the fresh flavors of the season. The slow-cooked rabbit soaks up the rich, flavorful sauce, while the mushrooms provide a deep, earthy taste that complements the meat. The white wine and tomato paste lend a subtle acidity, balancing the richness of the dish. This ragout is perfect served over mashed potatoes, rice, or crusty bread, and will bring warmth and depth to your spring meals.

Grilled Spring Rabbit with Lemon Herb Marinade

This grilled spring rabbit recipe is marinated in a refreshing lemon herb mixture that brings out the light, delicate flavor of the rabbit. The grilling process adds a beautiful smokiness, while the marinade infuses the meat with citrus and herbaceous notes, making it a perfect option for an outdoor spring meal. Pair it with grilled vegetables or a fresh salad for a complete dish.

Ingredients:

1 whole rabbit, spatchcocked
1/4 cup olive oil
Juice and zest of 1 lemon
2 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper, to taste
Lemon wedges, for serving

Instructions:

In a bowl, whisk together the olive oil, lemon juice and zest, garlic, rosemary, thyme, salt, and pepper.
Place the rabbit in a large zip-top bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for more flavor.
Preheat your grill to medium-high heat. Remove the rabbit from the marinade and allow excess marinade to drip off.
Grill the rabbit, skin side down, for about 10 minutes per side, or until the internal temperature reaches 165°F and the meat is golden and slightly charred.
Remove from the grill and let the rabbit rest for 5 minutes before carving.
Serve the grilled rabbit with lemon wedges on the side for an extra burst of freshness.

Grilled spring rabbit with a lemon herb marinade is a light and flavorful dish that captures the essence of spring. The lemon and fresh herbs enhance the natural flavor of the rabbit, while the grilling process adds a smoky depth to the meat. This dish is perfect for outdoor gatherings or a relaxed dinner on the patio. It pairs wonderfully with a simple green salad or grilled vegetables, making it an ideal choice for a fresh and satisfying spring meal.

Spring Rabbit with Pea and Mint Salad

This light and refreshing spring rabbit with pea and mint salad is the perfect way to enjoy the delicate flavors of rabbit paired with the crisp sweetness of spring peas. The rabbit is roasted to a perfect golden brown and served atop a bed of fresh peas, mint, and lemon zest, making it an ideal dish for a spring gathering. The combination of tender rabbit and cool salad ingredients brings out the best of the season.

Ingredients:

1 whole rabbit, roasted and shredded (see previous instructions for roasting)
2 cups fresh peas, blanched
1/2 cup fresh mint leaves, chopped
1/2 red onion, thinly sliced
1/4 cup olive oil
Juice and zest of 1 lemon
Salt and pepper, to taste
1 tablespoon honey (optional)

Instructions:

Preheat your oven to 375°F (190°C). Roast the rabbit until golden brown and cooked through, about 40-45 minutes. Once cooked, allow it to rest for a few minutes before shredding the meat from the bones.
In a large bowl, combine the blanched peas, chopped mint, and thinly sliced red onion.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, and honey (if using). Adjust the seasoning to taste.
Toss the salad ingredients with the dressing and gently mix in the shredded rabbit.
Serve the salad on a platter, garnished with additional mint leaves and a drizzle of olive oil.

The spring rabbit with pea and mint salad is a perfect showcase of the light, fresh flavors of spring. The tender rabbit complements the crisp, sweet peas and the refreshing mint, creating a dish that’s both nourishing and vibrant. The bright lemon dressing ties everything together, making this salad a wonderful choice for outdoor meals or light dinners. It’s an easy yet elegant way to celebrate the season with family and friends.

Spring Rabbit and Root Vegetable Medley

This spring rabbit and root vegetable medley is a hearty and flavorful dish that features rabbit cooked alongside a variety of root vegetables such as carrots, parsnips, and turnips. Roasted to perfection, the vegetables absorb all the savory flavors of the rabbit, while the slow-cooked meat becomes fall-off-the-bone tender. This dish is an excellent choice for a satisfying and rustic spring meal.

Ingredients:

1 whole rabbit, cut into pieces
2 tablespoons olive oil
2 large carrots, peeled and sliced
2 parsnips, peeled and sliced
2 medium turnips, peeled and cut into chunks
1 onion, chopped
3 garlic cloves, minced
1 cup vegetable stock
1 tablespoon fresh rosemary, chopped
Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). In a large roasting pan, toss the carrots, parsnips, turnips, onion, and garlic with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables evenly in the pan.
Heat the remaining olive oil in a large skillet over medium-high heat. Brown the rabbit pieces on all sides, about 6-8 minutes.
Once browned, place the rabbit on top of the vegetables in the roasting pan. Pour the vegetable stock over the meat and vegetables, and sprinkle with chopped rosemary.
Cover the pan with foil and roast for 1.5 to 2 hours, until the rabbit is tender and the vegetables are cooked through.
Remove the foil for the last 20 minutes of cooking to allow the rabbit to brown and crisp up.
Serve the rabbit and roasted vegetables together, spooning the pan juices over the top.

This spring rabbit and root vegetable medley is a hearty, flavorful dish that captures the essence of rustic spring cooking. The tender rabbit and roasted vegetables make for a comforting combination, while the rosemary and garlic elevate the natural flavors of the ingredients. This dish is perfect for a family-style meal or a cozy dinner with loved ones, offering both satisfying nutrition and the joy of simple, wholesome flavors.

Spring Rabbit with Carrot and Cucumber Slaw

This spring rabbit with carrot and cucumber slaw is a fresh, vibrant dish that balances the rich, tender meat of rabbit with a tangy and crunchy slaw. The rabbit is slow-cooked to perfection, and the slaw offers a cool, refreshing contrast, making it a light but satisfying dish perfect for the warmer months.

Ingredients:

1 whole rabbit, roasted and shredded (refer to previous roasting method)
2 large carrots, peeled and julienned
1 cucumber, thinly sliced
1/2 cup rice vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 tablespoon sesame oil
Salt and pepper, to taste
Fresh cilantro or mint leaves, for garnish

Instructions:

Roast the rabbit as per the previous method. Once done, allow the meat to rest and then shred it.
For the slaw, in a large bowl, combine the julienned carrots and cucumber slices.
In a separate small bowl, whisk together the rice vinegar, honey, Dijon mustard, sesame oil, salt, and pepper. Adjust the seasoning to taste.
Pour the dressing over the vegetables and toss to coat evenly. Let the slaw sit for at least 10 minutes to allow the flavors to meld.
To serve, plate the shredded rabbit and top with the carrot and cucumber slaw. Garnish with fresh cilantro or mint leaves for an added burst of freshness.

This spring rabbit with carrot and cucumber slaw is a delightful combination of rich, tender meat and crunchy, refreshing vegetables. The slaw provides a perfect contrast to the hearty rabbit, with its tangy dressing and cool crunch. It’s an ideal dish for spring, offering a balanced, flavorful meal that feels both light and satisfying. Whether served for a casual meal or a more festive occasion, this dish brings the best of the season’s flavors to the table.

Braised Spring Rabbit with Asparagus and Peas

This braised spring rabbit with asparagus and peas combines the earthy, tender flavors of rabbit with fresh spring vegetables like asparagus and peas. The braising technique ensures the rabbit remains moist and flavorful, while the vegetables absorb all the delicious, savory juices. This dish is perfect for an elegant spring dinner or a special occasion, showcasing the season’s best ingredients.

Ingredients:

1 whole rabbit, cut into pieces
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 cup white wine
2 cups chicken stock
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup fresh peas
1 tablespoon fresh thyme
1 bay leaf
Salt and pepper, to taste

Instructions:

Heat olive oil in a large pot over medium-high heat. Brown the rabbit pieces on all sides, about 8-10 minutes. Remove and set aside.
In the same pot, sauté the onion and garlic until softened, about 5 minutes.
Add the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
Add the chicken stock, thyme, bay leaf, and rabbit pieces back into the pot. Bring to a simmer and cover. Braise for 1.5-2 hours, or until the rabbit is tender.
About 10 minutes before serving, add the asparagus and peas to the pot. Continue cooking until the vegetables are tender and vibrant green.
Season with salt and pepper to taste, then serve the braised rabbit and vegetables hot, spooning the braising liquid over the top.

The braised spring rabbit with asparagus and peas is a perfect dish for celebrating the season. The rabbit is incredibly tender, absorbing all the rich flavors of the braising liquid, while the asparagus and peas add a burst of freshness and color. This dish is both comforting and elegant, making it ideal for a special spring meal with family and friends. It pairs beautifully with mashed potatoes or a crusty loaf of bread to soak up the delicious sauce.

Spring Rabbit and Strawberry Compote

Spring rabbit and strawberry compote is a unique and flavorful dish that pairs the savory richness of slow-cooked rabbit with the sweetness and acidity of fresh strawberries. The rabbit is braised to perfection, and the strawberry compote adds a fruity contrast, making for a delightful spring entrée that is both surprising and delicious.

Ingredients:

1 whole rabbit, cut into pieces
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup chicken broth
1/2 cup white wine
1 tablespoon fresh rosemary, chopped
1 pint fresh strawberries, hulled and halved
1 tablespoon sugar (optional)
1 teaspoon balsamic vinegar
Salt and pepper, to taste

Instructions:

In a large pot, heat the olive oil over medium-high heat. Brown the rabbit pieces on all sides, about 8 minutes. Remove and set aside.
Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Add the chicken broth and rosemary. Return the rabbit to the pot and simmer for 1.5-2 hours, until the rabbit is tender.
While the rabbit is braising, prepare the strawberry compote. In a small saucepan, combine the strawberries, sugar (if using), and balsamic vinegar. Simmer over medium heat for about 10 minutes, until the strawberries break down and the sauce thickens slightly.
Once the rabbit is cooked, remove it from the pot and keep warm. Stir the strawberry compote into the braising liquid, cooking for an additional 5 minutes to combine the flavors.
Season the sauce with salt and pepper, then pour over the rabbit when serving.

Spring rabbit with strawberry compote is an unexpected but delightful combination of savory and sweet. The tender rabbit soaks up the deep flavors of the braising liquid, while the strawberry compote adds a refreshing, fruity contrast that perfectly complements the richness of the meat. This dish is an excellent way to embrace the season’s produce, and it will surely impress guests with its unique flavor profile. Serve it alongside simple sides like rice or roasted vegetables for a well-rounded meal.

Spring Rabbit with Lemon and Garlic Roasted Potatoes

Spring rabbit with lemon and garlic roasted potatoes is a comforting yet fresh dish that highlights the tender meat of the rabbit alongside crispy, flavorful roasted potatoes. The garlic and lemon infusion on the potatoes complements the rabbit’s rich, mild flavor, making this a perfect dish for a satisfying family meal or a celebratory dinner.

Ingredients:

1 whole rabbit, cut into pieces
4 large potatoes, peeled and cut into chunks
2 tablespoons olive oil, divided
3 garlic cloves, minced
Juice and zest of 1 lemon
1 tablespoon fresh rosemary, chopped
Salt and pepper, to taste
1/2 cup chicken stock
1/4 cup fresh parsley, chopped, for garnish

Instructions:

Preheat your oven to 400°F (200°C).
In a large roasting pan, toss the potato chunks with 1 tablespoon olive oil, garlic, lemon zest, rosemary, salt, and pepper. Spread them evenly in the pan.
Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden and crispy on the outside.
While the potatoes are roasting, heat the remaining olive oil in a skillet over medium-high heat. Brown the rabbit pieces on all sides, about 8-10 minutes.
Once the rabbit is browned, add the chicken stock to the skillet and bring it to a simmer. Cover and cook for 45-60 minutes, until the rabbit is tender.
When the potatoes are done, remove them from the oven and toss with the lemon juice, additional salt, and pepper to taste.
Serve the rabbit with the roasted potatoes, garnished with fresh parsley.

This spring rabbit with lemon and garlic roasted potatoes is a comforting yet refreshing dish that captures the best of the season. The tender, flavorful rabbit pairs beautifully with the zesty, crispy potatoes, creating a satisfying and well-rounded meal. The garlic and lemon bring a burst of freshness that cuts through the richness of the rabbit, while the roasted potatoes provide a hearty base. This dish is ideal for a family dinner or a special spring gathering, offering both flavor and simplicity in one beautiful plate.

Note: More recipes are coming soon!

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