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Rabbit, Hare and Squirrel Recipes

Braised rabbit with garlic
Photo by Holly A. Heyser

How do you cook a rabbit? This is how. Below 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.

Basics

butchered rabbit

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.

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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.

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buttermilk fried rabbit

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…

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Pheasant, Quail, Cottontail Book

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You'll find everything you need to know to master upland game in Hank Shaw's cookbook Pheasant, Quail, Cottontail.

Recipes

italian braised rabbit recipe

The White Rabbit

This is an Italian-inspired recipe that highlights the delicate flavor of the rabbit. Easy, yet sophisticated.

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Braised rabbit with garlic recipe

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?

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hasenpfeffer recipe

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.

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A recipe for Kentucky burgoo

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!

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Rabbit with morels and gnocchi

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.

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german rabbit stew recipe

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.

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calabrian rabbit with peppers recipe

Calabrian Rabbit with Red Peppers

Braised rabbit with lots of roasted red peppers. Serve with bread or polenta.

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rabbit curry recipe

Rabbit Curry

Yep, the name is a joke, but this is a great – and easy – Indian-style rabbit curry

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Italian wild hare stew

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.

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civet of hare

Classic Civet of Hare

An ancient recipe that’s a good Sunday dish, as it takes a while to come together.

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Drunken Squirrel with Pumpkin Dumplings

My take on squirrel and dumplings. And besides, squirrels like to eat fermented pumpkins…

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Squirrel Packets

Classic Italian agnolotti pasta filled with squirrel. You can use any light meat as the filling here.

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squirrel stew

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.

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squirrel pie

Squirrel Pie

Hand pies made with a little acorn flour and filled with squirrel, walnuts, apples and melty cheese.

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Hmong squirrel stew

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.

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squirrel aurora recipe

Braised Squirrel Aurora

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

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spring rabbit recipe

Winter into Spring

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

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Greek rabbit stew recipe

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.

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sichuan rabbit with peanuts

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.

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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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More Wild Game Recipes

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Reader Interactions

Trackbacks

  1. Prepare for Squirrel Season - Groovy Outdoors says:
    August 9, 2016 at 2:14 pm

    […] Some groovy recipes […]

  2. The Case for Cooking Squirrel (Again) - Recipes Heaven says:
    March 11, 2017 at 11:11 am

    […] A whole bunch of recipes | Hunter Angler Gardener Cook […]

  3. The Beginner’s Guide to Small-Game Bowhunting says:
    June 9, 2017 at 7:01 am

    […] species are found all over America, and all of them are fun to hunt. They’re also excellent table fare; rabbits can be braised, grilled, stewed and slow-cooked into a delectable wild-game […]

  4. Self Taught Hunting • Modern Hunters says:
    August 21, 2017 at 10:30 am

    […] Typically underappreciated, hares get bad rap as having tough meat. But Hank said they were tasty when prepared correctly and in Hank we […]

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