Top 32 Rabbit Dishes
in the World

Kouneli stifado is a traditional stew consisting of pieces of browned rabbit meat that have been cooked with onions, tomatoes, tomato paste, garlic, red wine or red wine vinegar, chicken or rabbit stock, and olive oil. A handful of warm and aromatic spices and seasonings are typically used to flavor the sauce, including cinnamon, bay leaves, allspice berries, oregano, rosemary, cumin, salt, and black pepper. The dish is usually enjoyed warm, sprinkled with freshly ground black pepper on top, and it's typically accompanied by crusty bread and a glass of Greek red wine or retsina (a Greek white resinated wine).Expand

Fenkata is the national dish of Malta, a communal meal that is prepared with rabbit as the star of the feast. A whole rabbit is typically marinated in wine, then stewed with aromatic herbs and vegetables such as carrots, tomatoes, onions, and garlic until tender. The sauce should be rich in flavor and thick in texture. It is recommended to serve fenkata with pasta (usually spaghetti) or potatoes, while olives and capers might also be added to the dish in order to further elevate its flavors.Expand

Sate kelinci is a skewered rabbit meat dish originating from the highland regions of Central Java, Indonesia, particularly popular in areas such as Tawangmangu, Lembang, and around the slopes of Mount Merapi. This variant of Indonesian sate features tender cuts of rabbit grilled over charcoal and typically served with either a savory soy-based sauce or a spiced peanut sauce, depending on local preference. The meat is usually marinated in a mixture of garlic, coriander, salt, and sweet soy sauce before being skewered and grilled, giving it a subtly sweet, smoky, and mildly gamey flavor that distinguishes it from more common versions made with chicken, beef, or goat. Sate kelinci is known for its lean texture and is often considered a lighter option, enjoyed by travelers and locals alike in cooler mountain climates where rabbit farming is more common. The dish is closely associated with Javanese culinary culture, where sate is a central component of street food and home cooking. In regions where sate kelinci is widely sold, such as tourist spots in the Dieng Plateau or forested hill towns, it is often grilled fresh to order by roadside vendors and eaten with steamed rice or rice cakes. Unlike more urban sate variants that are mass-produced or widely exported, sate kelinci tends to remain a specialty of areas where rabbit is both raised and consumed more regularly.Expand

Nyúlpaprikás is a traditional rabbit stew. In the traditional recipes, almost the entire rabbit, apart from the bones, is used for the stew. Other main ingredients for the stew include onions, garlic, red peppers, and tomatoes. Some recipes also add mushrooms, red or white wine, and bacon. Nyúlpaprikás is usually served with spätzle, a type of pasta traditionally used in Hungarian cuisine. It can also be served with pickles and potatoes. This dish spread from the Hungarian countryside, where people often enjoyed hunting rabbits and other game. While it's still very popular, nyúlpaprikás is mostly found on the menus of authentic Hungarian restaurants that specialize in traditional dishes. Expand

Fenek moqli is a traditional dish. It's made with a combination of rabbit meat, sunflower oil, thyme, dry white wine, and garlic. The meat is cut into pieces before it's marinated in white wine, garlic, thyme, salt, and pepper. It's then fried in oil until the meat is fully cooked. Traditionally, fried rabbit is served with french fries or baked potatoes and fresh bread that's used to mop up the juices.Expand

Coniglio alla ligure or Ligurian-style braised rabbit is an appetizing second course from the Italian region of Liguria. The combination of delicate rabbit flesh, the sweet flavor of the ligurian olives, and the subtle taste of pine nuts creates a truly special dish. Paired with roasted or boiled potatoes, coniglio alla ligure makes a perfect choice for a delicious dinner with family or friends.Expand

Lapin á la Kriek is a traditional dish consisting of lean rabbit meat that's served in a sauce made with Kriek, a sour lambic beer flavored with cherries. The rich flavors of the meat are a great match for the sour and sweet Kriek. Other ingredients include onions, prunes, thyme, and bay leaves. The sauce is sometimes thickened with a bit of flour. Once prepared, the dish is usually served with fries or mashed potatoes on the side.Expand

Conejo con arroz is a traditional dish that combines rice with rabbit meat. There are numerous variations on this specialty throughout Spain, with some calling for making the dish in the style of a paella, where it consists of a thin layer of rice with pieces of rabbit on top, and others preparing it as an arroz caldoso, retaining a little bit of the cooking liquid. Apart from the rabbit and rice, other typical ingredients used for making this dish include onions, tomatoes, peppers, carrots, garlic, and olive oil, while the combination is usually flavored with saffron, bay leaves, paprika, salt, and pepper. To prepare conejo con arroz, the pieces of meat are typically browned before they’re combined with the other ingredients and simmered in water or broth. The dish traditionally uses short-grain varieties of rice such as calasparra, bomba, or Arborio, and some versions call for enhancing the combination with the addition of snails, almonds, or mushrooms. Typical of the traditional cuisines of Murcia, Calasparra, and El Ronquillo, this specialty is usually enjoyed with a side of lemon wedges, a Mediterranean salad, and a glass of red wine.Expand

Conejo al ajillo is a traditional dish that's believed to originate from the farmers who used to cook in their countryside cabins. The dish is made with rabbit, potatoes, garlic, vinegar, salt, and olive oil. The rabbit is cut into smaller pieces and fried in olive oil until browned. The potatoes are fried and then placed in the pan with the rabbit, lots of crushed garlic, vinegar, and salt. The rabbit is then cooked until the vinegar has evaporated. Once done, it's recommended to serve conejo al ajillo in a clay pot, with a fresh salad and allioli on the side.Expand

The term alla cacciatora is widely used in Italian cuisine, referring to a way of preparing game meat. Coniglio alla cacciatora or hunter’s style rabbit is a delicious Italian dish made with unboned rabbit meat cut into small pieces, marinated in vinegar and cooked in rosso— meaning with tomatoes, and lots of red wine. Like most spezzatini (dishes made with smaller pieces of meat containing bones), coniglio alla cacciatora can be made ahead - in fact, it tastes even better when made in advance.Expand