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Rabbit, Hare and Squirrel Recipes

Braised rabbit with garlic

Photo by Holly A. Heyser

This is my collection of rabbit recipes, yes, but also for hares and squirrels. All are among my absolute favorite animals to eat. They also happen to be the building blocks of any true hunter’s repertoire: Can you stalk a squirrel in an acorn-laden oak forest? Get close enough to Mr. Bushytail in a walnut grove for a shot? Well, then you’ll also be able to stalk a deer or turkey. Can you tag a fleeing rabbit or hare with a shotgun? Then you can probably hit a winging duck or dove, too.

At the table, these critters are often maligned as “poor people’s food.” I get annoyed at this, because rabbits and especially squirrels can be far more interesting to eat than venison. But hey, let everyone else think they’re no good. More for us.

The eating of rabbits and hares has a venerable history in Europe. Greeks, Germans, Spaniards and Britons love rabbits and hares, as do Italians in certain regions. Most of the recipes I will post here come from these traditions. As for squirrels, these recipes are almost uniquely American. After all, squirrel-eating is as American as apple pie. In fact, the original chicken pot pie was actually a squirrel pie. Really. And it is wonderful.

Both rabbits and squirrels are typically tender and are the perfect eating size: One will serve a person nicely, although you can split one rabbit between two people if you need to stretch things.

Hares, on the other hand, are, well, a whole different animal. Hares are mostly known in America as jackrabbits, although those blessed with snowy weather get snowshoe hares as well. They are better eating than jacks, although I like both. Hares are large, up to 12 pounds in some cases, and one will serve four easily. Hares are also dark meat; they look more like beef than chicken. Go figure. And finally, hares live longer and so tend to be tougher. They are best served braised.

In fact, all three of these critters are best braised. Unless you are lucky enough to get a young one. You can tell this in a rabbit or hare by their ears: Tear them lengthwise, and if they tear easy, the animal was young. With a young rabbit or squirrel in hand, you really oughta make that pinnacle of rabbit cookery, Southern Fried Rabbit – preferably with greens and sweet potatoes. You’ll like it better than fried chicken.


Photo by Holly A. Heyser

How to Cut Up a Rabbit

Most rabbits come whole in the store, and all rabbits come whole when you hunt them, so you will need to know how to cut up a rabbit properly. Here’s how.
Photo by Hank Shaw

How to Cut Up a Squirrel for Cooking

Squirrels are a lot like rabbits, but since they are smaller you cut them up in a slightly different way.
Photo by Holly A. Heyser

Buttermilk Fried Rabbit

The classic. If you ever get a young cottontail or squirrel, make this recipe. And if you are cooking domestic rabbits, definitely make this recipe. You will eat more than you think you can…


Photo by Holly A. Heyser

The White Rabbit

This is an Italian-inspired recipe that highlights the delicate flavor of the rabbit. Easy, yet sophisticated.
Photo by Holly A. Heyser

Braised Rabbit with Garlic

A similar recipe to the one above, only from Spain. This is easy, satisfying and pretty to look at. What’s not to love?
Photo by Holly A. Heyser

Hasenpfeffer with Semolina Dumplings

To make this right, you will need a hare — snowshoe or jackrabbit — but it does of course work fine with rabbits, too. Come to think of it, squirrel is even better here. And be sure to make the dumplings. They are awesome.
Photo by Holly A. Heyser

Kentucky Burgoo

This is a big, hearty stew that always has at least three meats in it. In this recipe it’s squirrel, venison and pheasant. Feel free to improvise on your own!
Photo by Holly A. Heyser

Rabbit with Morels and Gnocchi

Slow-cooked rabbit served with pasta and mushrooms. This can be as fancy or as simple you want it to be.
Photo by Holly A. Heyser

German Rabbit Stew

A light, brothy German rabbit stew made with lemon, bay leaves, capers and sour cream. A knockout dish when served with roasted potatoes.
Photo by Holly A. Heyser

Calabrian Rabbit with Red Peppers

Braised rabbit with lots of roasted red peppers. Serve with bread or polenta.
Photo by Holly A. Heyser

Rabbit Curry

Yep, the name is a joke, but this is a great – and easy – Indian-style rabbit curry
Photo by Holly A. Heyser

Sardinian Hare Stew

A traditional way to serve an old hare or jackrabbit, with a little saffron and capers. Slow cooking brings out the flavor.
Photo by Holly A. Heyser

Classic Civet of Hare

An ancient recipe that’s a good Sunday dish, as it takes a while to come together.
Photo by Holly A. Heyser

Squirrel Stew with Paprika and Greens

I made this Portuguese-style stew up on the spur of the moment, but it was so good I just had to share it with you.
Photo by Holly A. Heyser

Hmong Squirrel Stew

Few cultures love squirrel as much as the Hmong, a Southeast Asian group. This is a light, aromatic stew with lots of bright, fresh flavors.
Photo by Holly A. Heyser

Braised Squirrel Aurora

A Spanish dish originally done with rabbit that features olives, walnuts or almonds and white wine.
Photo by Holly A. Heyser

Winter into Spring

A comforting braise that brings all of what’s good about the change of seasons on one plate.
Photo by Holly A. Heyser

Kouneli Stifado

This is the classic Greek rabbit stew, one of the best ways to cook rabbit, hare or squirrel. Red wine and LOTS of onions are the key.
Photo by Holly A. Heyser

Sichuan Rabbit with Peanuts

Yep, the Chinese eat lots of rabbit, too. This is a fantastic recipe that’s a little sweet, a little hot, and loaded with peanuts. Totally a winner.
Photo by Holly A. Heyser

Tuscan Hare Sauce and Pappardelle

Another quintessential hare dish, this time from Tuscany. If there is one dish supremely meant for hares or jackrabbits, it is this one.

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