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"I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed potatoes - which is also highly recommended with this recipe - I doubled the sauce. Who doesn't want extra sauce for the mashed potatoes? This has also the advantage that the dish can easily be..."

Ingredients: pepper, Dijon mustard, mustard...

"Variant on a few other rabbit / crock pot recipes I've tried. It makes a hearty one-pot meal for two people. I always like to leave the vegetables nice and chunky. You could try a little less liquid and therefore less flour to thicken, however I found this works well and the additional liquid plays well with the vegetables during cooking."

Ingredients: diced tomatoes, onions...

"A wonderful way to serve up rabbit!

Cooking times may vary."

Ingredients: Stilton cheese, Dijon mustard...

"My dad is an avid hunter, and here is his recipe for fried rabbit. It's delicious! Tastes like chicken, only better :) You can use this recipe for any wild game such as squirrel, pheasant, quail, partridge etc. Great for frogs legs too LOL"

Ingredients: pepper, eggs, salt...

"Truly, I add rabbit or chicken meat to my rarebit, to serve as a hearty (and savory) main dish, thus making my rarebit a TRUE rabbit!!! Plus my kids don't have to grow up being confused about the name: rarebit or rabbit."

Ingredients: yellow mustard, eggs...

"A wonderful baked rabbit recipe.

Times include over night marination.

Recipe can be adapted to Dutch oven cooking while camping ."

Ingredients: browning sauce, dry white wine...

"This French recipe infuses the complexities of lovely seasonings into a terrific meat stew/casserole. It's not difficult -- just allow plenty of time for the marination process. While the French chiefly use farm-raised rabbits, there no reason that hunters here in the United States could not use wild ones. In that instance, you'll probably..."

Ingredients: dried thyme, dry white wine...

"This is a family recipe that we always eat on Christmas Eve. My Grandpa used to eat it for breakfast on Christmas morning and the remains (which jellify if it is made properly) served at tea time."

Ingredients: shin beef, liquid gravy browner...