Rabbit recipes

Rabbit is in season at the moment, at least according to one of the emails I got from Eat The Seasons a few weeks ago. I should tell the Husband although, with lush, fresh grass everywhere at the moment, I’m not sure our rabbits would venture into one of the cages for a carrot (even if it was a recently pulled one!). At least they’ve stopped trying to dig their way inside the fenced-off veggie garden recently and our purple sprouting broccoli, kale, sweetcorn, beans and silverbeet are all thriving.

Check out the article on rabbit here – like all Eat the Seasons entries there’s information on the history of the rabbit and tips on buying, storing and preparing your bunny. No tips on cage-enticing though. There are also a few recipes (One-Pot Rabbit, Pot-Roasted Rabbit with Baby Leeks, Stuffed Rabbit with Harissa) that I might have to try the next time we get our hands on one and, for the vegetarians, they even include a recipe for a Welsh Rabbit!



Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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4 Responses

  1. I have to say I’m a big rabbit fan, such a big part of Italian cuisine. Most people in Ireland recoil in horror at the thought of it but nothing beats it done in a simple white wine sauce! Mmmm I feel a rabbit post coming on:)

  2. Caroline says:

    That sounds really good, Lorraine. I’m always on the watch out for more rabbit recipes, especially as I know we’ll have lots of the feckers in early summer again next year. I’ll keep an eye out for it!

  3. Hiyee, how is it going? Rabbits? Haven’t tried my hands on rabbit yet but that one-pot thing sounds good and wholesome 😉

  4. Mary says:

    Hi Caroline,I agree with Lorraine. It’s a favourite of mine but never met anyone else who thought so until I flatted with a Maltese student at varsity. She dispised it while growing up in Malta but now misses it. I love it braised, just as Lorraine describes with white wine, leeks, mushrooms and herbs with the juices over pasta. Mmm.

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