Gourmet Rabbit Recipes

Blue Ridge Rabbit Meat Co. professionally prepares and packages several different cuts of meat. The low fat and cholesterol content of rabbit meat makes it one of the healthiest meat options, and it's high protein will make it a hit with all meat lovers. Check out the below recipes from some of our customers.

Aleppo Grilled Rabbit - (XL Whole Fryer)

Blend together:
  • 1/2 cup olive oil
  • 1/2 TBS ground Aleppo pepper
  • ​2 minced garlic cloves
  • 1 TSP salt
  • Juice of 1 Lemon
  • Reserve half of the mixture for basting.​
​
  1. Spatchcock 1 large rabbit and cut 2 slashes in each rear leg. Pat dry and marinate with oil mixture in refrigerator for 2 hours.
  2. Heat grill for 30 minutes. Lightly oil grill. Arrange for half the grill area to be hot, other half of grill area to be medium too low. Place marinated rabbit top down on cooler side of grill and baste with reserved mixture. Close grill and cook for 20 minutes, basting after 10 minutes.
  3. Remove rabbit from grill, allow to rest on warmer platter for 10 minutes. Carve, light season with fresh rosemary, and serve.​

Submitted by:
Gordon from North Carolina

Braised Rabbit with Chartreuse

Recipe from The Silver Palette Good Times Cookbook (circa 1985)
​
Ingredients:
  • 1 rabbit (3 to 3 1/2 pounds), cut into 8 pieces
  • 6 tablespoons (3/4 stick) unsalted butter
  • 8 shallots, minced
  • 2 cloves garlic, minced
  • 1/3 cup plus 1 tablespoon green Chartreuse
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • Salt and ground black pepper, to taste
  • 3/4 cup (or as needed) Chicken Stock
  • 1/2 cup Madeira
  • 1/2 cup Creme Fraiche
  • 2 cups sliced fresh mushrooms
  • Chopped fresh parsley (garnish)
 
  1. Rinse the rabbit pieces and pat dry. Melt 4 tablespoons of the butter over medium heat in a skillet large enough to fit all the rabbit pieces in a single layer. Add the rabbit and saute until the underside is browned. Turn the pieces to brown the other side; add the shallots and garlic to the skillet Cook until the second side is browned, about 5 minutes
  2. Pour 1/3 cup Chartreuse into the skillet and warm it. Standing way back, flame the Chartreuse (the flames may sour quite high). When the flames have subsided, season with the tarragon, thyme, and salt and pepper to taste.
  3. ​Pour in the stock and Madeira, cover the pan and simmer until the rabbit is tender, 45 minutes to 1 hour. Check the pan from time to time and add more stock if all the liquid has evaporated. When the rabbit is tender, remove it from the pan and keep warm in the oven.
  4. ​Store creme fraiche into the pan juices and simmer until the sauce is thick and glistening. At the same time sauté the mushrooms in the remaining 2 tablespoons butter in a separate skillet. Taste the sauce, adjust the seasoning, and stir in the remaining 1 tablespoon Chartreuse.
  5. ​Add the rabbit and mushrooms to the sauce and turn the pieces to coat with sauce. Garnish with parsley and serve immediately. (4 portions)

Submitted by:
Jim

Rotisserie rabbit - (XL Whole Fryer)

  • Slather the rabbit in a simple marinade of butter, olive oil, salt, pepper and thyme.
  • Put on rotisserie of my Kamado grill and cooked for 45-60 minutes.
  • Basted a couple of time during the cook.​ 
​
​​Submitted by:
Mark from Wisconsin

Rojo Rabbit Recipe - (Rojo Seasoned Grill Pack)

  • Pre heat oven to 350 degrees. 
  • Remove rabbit pieces from package (reserving the liquid) and sear them in extra virgin olive oil in an oven proof frying pan.
  • Once seared on all sides, add a little white wine, then add the liquid from the package to the pan.
  • Put pan in the oven for 30 minutes. Occasionally baste the meat with the pan juices.
​
​​Submitted by:
​Rhonda from Louisiana

Family Recipe - (8 pc. cut-up fryer)

Recipe calls for 2 packs of 8 pc. Cut-up fryers (cut recipe in half if only using 1 pack)
  • Cut up 2 strips of bacon in small pieces.
  • Add 1/4 stick of butter, then add rabbit, and brown.
  • Take rabbit out of pan once brown.
  • Turn to low heat and add following ingredients:
    • ​small onion, 2 cloves of garlic (pressed), salt & pepper.
    • 2 strips of rosemary, teaspoon of sage (or 4-5 leaves), 4-5 cloves.
  • Add rabbit back, add 1/2 cup of wine and 1 cup of water.
  • Bring to boil.
  • Simmer covered for 3 hours until meat is falling off the bone.
    • ​Use higher heat to make sauce thicker.
    • Add 1/2 cup of water and wine in needed​.

​​Submitted by:
​Gene from Georgia (Mother's recipe)

Smoked Braised Rabbit

Check out the below video of AFTER HOURS with Chef Greg and the "BBQ Dad" Jody. They take you through step by step of how they smoke, then braise our very own XL Whole Fryer.