How to Prepare Rabbit Meat

Written by hans fredrick
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How to Prepare Rabbit Meat
Rabbit is a flavourful alternative to chicken. (rabbit image by Han van Vonno from

Rabbit meat is a flavourful meat option that is often overlooked. High-end restaurants like rabbit for its flavour, which is often compared to that of chicken, and use it in many dishes. Rabbit is prepared in a similar way to chicken and can be used in many of the same types of dishes. Rabbit is easy to prepare, whether you are using store-bought farmed rabbit, or wild rabbits that you have purchased or obtained yourself.

Skill level:

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Things you need

  • Chef's knife
  • Cutting board

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  1. 1

    Skin the rabbit if needed.

  2. 2

    Remove the head of the rabbit and the innards. Use your knife to remove the head and to carefully slice out the organs. Be careful not to puncture or cut any of the innards as you remove them.

  3. 3

    Separate the parts of the rabbit. Different parts of the rabbit are better suited for certain methods of cooking. Separate them unless you want to try to roast a full rabbit the way you would a chicken.

    Cut off the forequarters, following the natural line of the muscle with your knife. Remove the hindquarters by pulling the thigh and leg portion out of the joint and then separating it with your knife. Cut off the bellies. Cut the rib cage and the loin apart from each other.

  1. 1

    Braise the forequarters, thighs and legs. This meat is slightly tougher and will respond well to braising.

  2. 2

    Roast the loins and the rib section of the rabbit. Slow roasting is also a good option. Baste the rabbit frequently when roasting it.

  3. 3

    Stew the rabbit. Braise the parts of the rabbit beforehand, and then make a stew with them. Stew is one of the more common rabbit dishes.

Tips and warnings

  • You have your choice of many recipes and flavours that you can experiment with when cooking with rabbit. Rosemary is a flavour that goes well with this type of meat.
  • Olive oil and wine make good marinades for rabbit.
  • If you are cooking wild rabbit, you will need to cook it longer and at lower temperatures. Wild rabbit has a much tougher grain and gamier flavour than farmed rabbit. Cook it more slowly to help tenderise the meat. Stewing and slow cooking are good ways to prepare wild rabbits. If you cook a wild rabbit according to a recipe that is meant for farm rabbit, you could end up with tough and wild tasting meat.

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