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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...

"Not sure if this is the traditional Hasenpfeffer but it is definitely delicious. I got this about 20 years ago from a small cookbook with recipes from inns around the US. No idea which inn this came from. Takes a long time but it is soooo worth it."

Ingredients: marjoram leaves, garlic...

"Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit"

Ingredients: duck breasts, parsley...

"Domestic rabbit (already cleaned and dressed) is frequently available in the frozen meats section of the supermarket for those of us that do not hunt our own meat. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: currant jelly, egg yolks...

"Posted to the SCA_recipes LiveJournal community. Can be made with rabbit, hare, veal or chicken, depending on preference and availability. Documented to 7th century England."

Ingredients: dried sage, stewing veal...

"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...

"Rabbit is available at supermarkets these days if you don't hunt your own. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cracker crumbs, eggs, onions...

"A savory casserole from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, eggs, onions...

"I'm on a quest for rabbit recipes as they are readily available in Western Australia. Tis looks great though I haven't tried it."

Ingredients: bouquet garni, cream...

"An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store."

Ingredients: creole mustard, heavy cream...