A Collection of Song Away Farm Rabbit Meat Recipes
“You don't have to cook fancy or complicated masterpieces
- just good food from fresh ingredients.”
Julia Child
- just good food from fresh ingredients.”
Julia Child
These are some recipes that we have tried or that other folks have made and were kind enough to share. Enjoy!
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Pasta with Rabbit Sausage
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Pasta with Rabbit Sausage
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Adapted from a recipe by Karen Keb 2012 Guide to Back Yard Rabbits
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Adapted from a recipe by T. Harper
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Serves 4
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Serves 2 - 3
Cooking time about 1 hour at 350°F |
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Ingredients:
3 tablespoons extra-virgin olive oil 2 slices bacon, chopped 1 small onion, chopped 1 pound ground rabbit 1 1/2 teaspoons ground fennel 1 teaspoon crumbled sage 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon sea salt 1 bunch arugula 2 to 3 cups campanelle or penne pasta 2 tablespoons toasted pine nuts Lemon juice Parmigiano-Reggiano In large skillet, heat olive oil over medium heat. Add bacon and sauté for 1 minute; add onion and sauté for another minute. Add rabbit. Add fennel, sage, red pepper flakes and salt; mix well to combine. Sauté until meat is browned and onion is soft. Stir in a handful of arugula. Remove skillet from heat while pasta cooks. Boil pasta in salted water until al dente. Use slotted spoon to transfer pasta to skillet with meat-and-onion mixture. Stir together and heat for a few minutes. Stir in another few handfuls of arugula. Drizzle with a little additional olive oil to moisten. Place small handful of arugula in pasta bowl and spoon pasta mixture over top. Drizzle with additional olive oil. Top with pine nuts, a splash of fresh lemon juice and some shaved or grated Parmigiano-Reggiano. |
Ingredients:
1 rabbit parted 4 slices of smoked bacon 1 clove of garlic 4 - 6 shallots 4 oz sliced mushrooms several sprigs of thyme 1 bay leaf 2 tbsp butter Olive oil Salt and black pepper White wine for the dish...and a glass for yourself! In a dutch oven saute the garlic, shallots and mushrooms in the butter. In a large skillet, add oil and brown the rabbit meat and add spices and wine to taste. Add rabbit to the dutch over and bake! We cook wide noodles and serve the rabbit on that! |
Four Cheese Rabbit Hot Dish |
Rabbit with Rosemary and Raisin Comfit
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Recipe written by Nanc F. J. (a member in our Rabbit Breeders Group)
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Many thanks to Chris Dunbar for sharing this recipe with us!
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I cooked the hind quarters of a big rabbit I processed a couple weeks ago in the crock pot for 4 hours on High with Costco Organic spice blend.
Took it out and cooled it. Saved the stock for soup. Then added a package of cut Broccoli to the shredded meat, and package of 4 cheese blend, and Cream of Celery soup. Baked at 350 degrees for 50 minutes. Added Smoked paprika to the top. 
photo by Nanc F.J.
Rabbit in Mustard SauceThis recipe is from Caroline, a friend of the farm. "We have been enjoying the rabbit so much. I made the rabbit in mustard sauce recipe again last night, this time with tarragon mustard. The first time I made it with a grainy mustard flavored with black currant (as you can see in the pic, the sauce was a bit pink) I couldn't really taste the currant but the dish was fabulous. I think I prefer the tarragon mustard, which was a smoother dijon style without the grains."
INGREDIENTS
1. Salt your rabbit pieces well and set aside at room temperature for 30 minutes to an hour. 2. Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in the butter. Do this at a moderate pace – you don’t want the butter to scorch – and don’t let the rabbit pieces touch each other. Do it in batches if you need to. Once the rabbit is browned, remove it to a bowl. Add the shallot and brown it well. This will take 3-4 minutes. 3. Pour in the white wine and turn the heat to high. Scrape off any browned bits on the bottom of the pan with a wooden spoon. Add the mustard, thyme and water and bring to a rolling boil. Taste the sauce for salt and add some if needed. 4. Add the rabbit pieces, coat them with the sauce, then drop the heat to low. Cover and simmer gently for 45 minutes. You want the meat to be nearly falling off the bone. It might need more time, but should not need more than an hour total. Wild rabbits sometimes need more time. 5. When the meat is ready, gently remove it to a platter. Turn the heat to high and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir to combine and return the rabbit to the pan. Coat with the sauce and serve at once. Serve this dish with crusty bread and a big white wine, such as a white Bordeaux, white Cotes du Rhone blend or a buttery California Chardonnay. If you prefer beer, try pairing this with an unfiltered wheat beer. 
photo by Caroline L.
Ground Rabbit Recipes
The following recipes come from the Orchard Hill Rex Rabbitry.
Rabbit Tacos - *We also Make Enchiladas at Song Away Farm!
Use ground rabbit in place of hamburer and add your favorite taco seasoning packets. Rabbit Burgers Mix parsley, minced onion, salt, and pepper in with ground rabbit meat and add bread crumbs and egg(s) to help hold it together. Make patties and pan fry or grill. Italian Meatballs Use the above Italian sausage recipe and add 1large egg and 1/2 cup bread crumbs per pound of meat. Form small balls and fry. Serve with your favorite marinara sauce, spaghetti, on sub sandwiches, or (our favorite) Roasted Red Pepper Pasta. Rabbit Gyros • Greek Loukanika sausage • Greek Flat Bread Pitas or Pocket Pitas • Feta cheese • tomatoes • lettuce (optional) • Greek cucumber sauce • black olives, sliced (optional) Make the Greek Loukanika sausage. Pan fry small oblong patties in olive oil. Drain on a paper towel. Loukanika sausage is also really good served with lemon sauce, spinach, and white rice. Song Away's Sweet & Sour BunnyRecipe adapted from centercutcook.com "How to Make Sweet & Sour Chicken".
INGREDIENTS
* Like any recipe adapt this one to your liking! If we have a busy day ahead we will skip oven baking and put all of the ingredients in a crock pot on low setting and just make the rice when we are ready to eat. 
photo by Sam Doyon
Song Away's Rabbit Asparagus RisottoAdapted from Simple Recipes
INGREDIENTS 2 Rabbit Tenderloins season with black pepper & Italian seasoning 2 Tbsp butter, divided 1/2 cup chopped shallots 1 cup arborio rice 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water) 4 cups chicken stock 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled and the spears cut into thin disks seasoned with onion & garlic powder 1/2 cup freshly grated Parmesan cheese Salt and pepper 1. Cook rabbit tenderloins in olive oil, once complete remove from pan & cut into slices. Add cut asparagus to the pan season with onion powder & garlic powder add a couple tablespoons of white wine and cook on low until al dente. 2. In a 3 or 4-quart saucepan, heat 1-tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. 3. While the shallots are cooking, bring the stock to a simmer in a saucepan. 4. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2-cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the rabbit & asparagus. Turn off the heat. 5. Gently stir in the Parmesan cheese and the remaining 1-tablespoon butter. Add salt and pepper to taste. Serve immediately. 
photo by Song Away Farm
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This is a simple elegant recipe that requires just a few dishes and not a lot of cleanup. Preparation time is about ½ hour but takes a little forethought to ‘rub’ the rabbit, although this step is not necessary.
Rabbit should be grilled over medium heat until an instant read thermometer reads 165 degrees F, usually about 15-20 min . If you do not have a meat thermometer* figure 7-10 minutes per side and (as with any meat) should be close to ready when juices flow freely when meat is punctured. This dish is excellent served with sweet potato (start in microwave and finish on the grill – easy and healthy!!) and equally complemented by simple salad or a cooked vegetable. Thaw rabbit, drain off liquid Rub with a mixture 1 tablespoon salt, 1 tablespoon sugar, 1 teaspoon fresh black pepper (I hate that crap that comes ground in a can) and rosemary (dried prepared rosemary is ok so long as it did not come from your grandparent’s house in 1983) Let the rabbit rest between 20 minutes up to three hours it (or longer if you forget it s ok) – this process draws moisture out of the outer surface of the meat creating a ‘skin’ that seals moisture into the meat while grilling Prepare grill Prior to grilling shake off Rub Mixture and brush (or rub) with (olive) oil to prevent sticking While grilling prepare the following sauce in a blender or small food processor 2/3 cup raisins (figs are great too if you have them!!) 1/3 cut balsamic vinegar (I need to double check quantities) Leaves from 2-3 sprigs of fresh rosemary or 1 and ½ tablespoon dried 1 tablespoon Olive Oil Salt and pepper to taste Blend until smooth adding water or more balsamic or oil if it seem quite thick – some raisin have more moisture than others Warm sauce in a sauté pan – add liquid as needed Just as you are done with the sauce the rabbit should be about ready to take off the grill, let rest 5 minutes and serve with sauce * note on meat thermometers – these are handy items to have for all sorts of cooking from thanksgiving turkey, to home cheese making. I recommend a standard old fashioned one with a big dial that you can pick up at the grocery or hardware store for a couple bucks. They don’t require batteries and work just fine after sitting a kitchen draw for years and years. SausagesThe following recipes come from the Orchard Hill Rex Rabbitry.
Breakfast Sausage
• 3 pounds ground rabbit meat (or preferred meat) • 1 Tablespoon kosher or coarse salt • 1 1/2 teaspoons dried sage • 3/4 teaspoon freshly ground white or black pepper • 3/4 teaspoon brown sugar • 1/2 teaspoon dried thyme • 1/4 teaspoon dried marjoram • 1/8 teaspoon ground cloves • 1/8 teaspoon crushed red pepper In a large bowl, combine the meat, salt, sage, pepper, sugar, thyme, marjoram, cloves, and crushed red pepper. Mix well using your hands. Cover and refrigerate for a couple of hours or overnight to meld the flavors. Use within 2 to 3 days or freeze for up to three months. Italian Sausage • 4 pounds ground rabbit meat (or preferred meat) • 4 teaspoons kosher or coarse salt • 1 Tablespoon fennel seed • 1 teaspoon anise seed • 4 teaspoons ground coriander • 1 Tablespoon black pepper • 1/2 teaspoon crushed red pepper (add more for hot sausage) • 1 1/2 teaspoons ground paprika • 1 Tablespoon dried minced onion • 2 Tablespoons roasted garlic mashed through garlic press In a large bowl, combine all above ingredients and mix well with your hands. Cover and refrigerate for a couple of hours or overnight to meld the flavors. Use within 2 to 3 days or freeze for up to three months. *We have made one similar to this and added some red pepper flakes to spice it up!!* Cranberry Sausage • 2 pounds ground rabbit meat (or preferred meat) • 2 teaspoons kosher or coarse salt • 1 teaspoon dried marjoram • 1 teaspoon dried sage • 1/2 teaspoon ground black pepper • 2 Tablespoons Grand Marnier or other orange flavored liquer • 2 Tablespoons lemonjcello • 1/2 dried cranberries In a large bowl, combine all above ingredients, mix well using your hands. Cover and refrigerate for at least 2 hours to meld the flavors. Use within 2 to3 days or freeze for up to 2 months. Herbes de Provence • 3 pounds ground rabbit meat (or preferred meat) • 4 teaspoons Herbes de Provence blend • 1 Tablespoon kosher or coarse salt • 1 teaspoon freshly ground black pepper • 2 Tablespoons small capers, drained • 2 Tablespoons olive oil • 4 teaspoons fresh lemon juice In a large bowl, combine all above ingredients, mix well using your hands. Cover and refrigerate for at least 2 hours to meld the flavors. Greek Lukanika Sausage • 5 pounds ground rabbit meat (or preferred meat) • 5 teaspoons salt • 2 heaping Tablespoons minced garlic • 2 heaping Tablespoons sugar • 1 Tablespoon ground thyme • 1 Tablespoon marjoram • 2 Tablespoons Mediterranean Mystic • 1 Tablespoon ground allspice • 1 teaspoon crushed bay leaf • 1 Tablespoon oregano • 3 Tablespoons fresh grated orange peel • 1 Tablespoon dried orange peel • 1 teaspoon ground black pepper • 1 cup seasoned bread crumbs • 1 cup red wine, sherry, or metaxa In a large bowl, combine all above ingredients, mix thoroughly with hands. Cover and refrigerate overnight to meld flavors. Polish Kielbasa • 5 pounds ground rabbit meat (or preferred meat) • 2 Tablespoons paprika • 1 Tablespoon ground black pepper • 2 1/2 teaspoons kosher or coarse salt • 2 teaspoons dried marjoram • 2 teaspoons dried summer • 1/2 teaspoon ground allspice • 3 cloves garlic, minced In a large bowl, mix all ingredients thoroughly using your hands. Cover and refrigerate for at least 2 hours to meld the flavors. Roman Style Sausage • 4 pounds ground rabbit meat (or preferred meat) • 2 teaspoons black pepper • 2 teaspoons salt • 1 cup finely chopped onion, sauteed and cooled to room temperature • 1/2 cup finely chopped green bell pepper • 1/2 cup freshly grated Romano cheese Mix all ingredients thoroughly in a large bowl, cover and refrigerate for at least 2 hours to meld the flavors. Song Away's Cream of Rabbit SoupRecipe adapted from Food Network Kitchens
Ingredients
1/2 cup unsalted butter *we added a little more so the flour would mix in better! 1 medium Spanish onion, chopped 2 stalks celery (with leaves), chopped 3 medium carrots, chopped 2 cloves garlic minced *we added this just because we love garlic 1/2 cup plus 1 tablespoon flour 7 cups chicken broth dried parsley to taste dried thyme to taste thyme dried tarragon to taste 1 bay leaf 2 3/4 cups cooked, diced rabbit meat *a little more is ok! 1/2 cup heavy cream 2 1/2 teaspoons dry sherry 1 tablespoon kosher salt *we omitted this since we used broth that had sodium in it and we added about a 1/2c pearl barley to make it a little heartier…we think brown rice would be delicious too! Freshly ground black pepper to taste 2 tablespoons chopped flat-leaf parsley Directions Boil 2 1/2lb of rabbit meat in 8 cups of chicken broth until cooked & debone as needed. Melt the butter in a large soup pot over medium heat. Add the onion, garlic, celery, and carrots and cook, covered, stirring occasionally, until soft. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. Pour in the broth and bring to a boil while whisking constantly. Add the parsley, thyme, tarragon and bay leaf to the soup. Lower the heat and simmer for 15 minutes. Stir in the rabbit and bring to a boil. Remove from the heat. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. At this point we transfer the soup to a crockpot on low and have it ready for supper. But you can divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately. ENJOY! 
photo by Song Away Farm
Mark's Stuffed RabbitMark had rabbit about 20 years ago and wanted to give it a try again!
This is the email we received this evening: "This is not a recipe to post, just wanted to let you know that we all loved it............my 6 year old daughter usually won't eat most kinds of meat or try anything new, but she loved it too! I just filled the body cavity with chopped onion,yellow pepper, and apple, rubbed it down good with butter and a little olive oil, a little Mrs. Dash and Emeril's chicken rub, laid it on top of 6 whole carrots, cup of apple cider, covered with tin foil, 250 for 4 hours, made gravy from that....................will be back for more!" Thanks for sharing Mark!! |