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rabbits and hares
As much as I like Indian curries, I like Thai curries even more. This is a bright, spicy Thai green curry done with pheasant breasts. It’s actually a lot easier to make than it looks.
A Southern classic, buttermilk fried rabbit. Still my favorite way to cook cottontail rabbits, this recipe will of course work with store-bought bunnies, too.
This is one of my favorite dishes on the site: A classy, Spanish-inspired slow braised squirrel recipe. The dish is based on a Catalan rabbit dish, but I like it with squirrel better.
When you make an Indian rabbit curry, you kinda just gotta call it “Hare Krishna,” especially if you use actual hare, as I did. This is, more or less, a south Indian curry.
Sometimes you want a gentle hand when cooking rabbit. It is a delicate meat that can easily be overwhelmed by strong flavors. This Italian inspired recipe keeps things mellow to let the rabbit flavor shine. How? Don’t brown the meat first.
Hasenpfeffer. It is an iconic German dish that few have ever eaten in the traditional way. For to be a true hasenpfeffer, you need a “hase,” or hare. And while it’s still good with rabbit, don’t skip the semolina dumplings or you’ll be sad.
No, this is not hasenpfeffer. This stew, which comes from Swabia in Southern Germany, is much lighter — almost summery — and is a great way to usher in cooler nights — and rabbit season.
What do you do with a jackrabbit? Go with a classic: A Tuscan pasta sauce with hare.