Rabbit meat is not just for haute cuisine and fancy restaurants, it is accessible for home cooks and foodies alike! It’s a tasty and healthy meal option. For more recipes and nutritional facts visit

Canada’s food safety guide   recommends cooking rabbit meat to an internal temperature of 74°C (165°F).


Italian braised rabbit (coniglio bianco)

LaurelStrachan : January 19, 2015 7:22 pm : Recipes

Click here for recipe.

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Sweet and Sour Braised Rabbit

LaurelStrachan : November 28, 2014 7:08 pm : Recipes

 Click Here to get the recipe for:Sweet and Sour Braised Rabbit

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Hunter’s Rabbit

LaurelStrachan : November 28, 2014 7:04 pm : Recipes

Click here to get the recipe for: Hunter’s Rabbit

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Tuscan rabbit with pancetta and rosemary

LaurelStrachan : November 28, 2014 6:49 pm : Recipes

Infused with bold Tuscan flavours, this rustic dish would make a fitting centrepiece for a family feast.recipe


  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Dust rabbit in flour, shaking off excess. Heat 2 tablespoons oil in a frypan over medium heat and cook rabbit, in batches, for 2 minutes each side or until golden. Place in a baking dish. Heat remaining 1 tablespoon oil and cook fennel, onion, pancetta and garlic, stirring, for 3-4 minutes until soft and golden. Add wine and half the vinegar, and simmer for 3-4 minutes until reduced by half. Add tomatoes and rosemary, season and bring to the boil. Pour over rabbit, cover and cook for 1 1/4 hours or until rabbit is tender.

  3. Step 3

    Stir in remaining 2 tablespoons vinegar and scatter with parsley. Serve with polenta.


Order rabbit from butchers and ask them to joint it for you. Flat pancetta and canned cherry tomatoes are from delis.

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