How to Cook a Cottontail Rabbit
Cottontail rabbits live wild throughout most of the U.S. and are a favorite prey of small game hunters. Cottontail rabbit meat is nutritious, containing less fat than chicken, turkey, beef, pork or lamb. Use moist-cooking methods for tender, flavorful meat because rabbit meat has naturally low moisture content.
Cottontail rabbits live wild throughout most of the U.S. and are a favorite prey of small game hunters. Cottontail rabbit meat is nutritious, containing less fat than chicken, turkey, beef, pork or lamb. Use moist-cooking methods for tender, flavorful meat because rabbit meat has naturally low moisture content. Rabbit meat can replace chicken in any chicken recipe, including recipes for cold cooked chicken. For a simple, hot rabbit dish, try a fricassee.
Step 1
Cut the rabbit into serving pieces. One adult rabbit should yield 2 to 2 1/2 lbs. of bone-in meat, or about four servings. Dust the rabbit pieces with flour.
Step 2
Heat a large skillet to melt 1/4 cup butter or 1/4 cup olive oil. Place the floured rabbit pieces into the hot skillet and sprinkle them with salt and pepper. Fry the meat over medium-high heat until it is browned on all sides. Move the meat to edges of the skillet.
Step 3
Cook the diced onion in the center of the skillet until it turns translucent. Pour in 1-1/2 cups of red wine.
Step 4
Cut the celery into 1-inch pieces. Tie the celery, lemon, parsley and bay leaf in a piece of cheesecloth and place it in the skillet liquid. Cover the skillet with a tight-fitting lid and simmer gently for 45 to 60 minutes, or until the meat is tender and the liquid has reduced slightly.
Step 5
Remove the rabbit from the skillet and place it on a warm serving platter. Remove and discard the seasoning bag. Cut together 1 tbsp. butter and 1 tbsp. flour until crumbly, and add to the wine liquid in the skillet. Stir constantly until the sauce bubbles and thickens.
Step 6
Pour the wine sauce over the rabbit and garnish with fresh parsley sprigs.
Tip
Prepare the seasoning packet ahead of time. A sweet wine, such as blackberry or elderberry, makes a flavorful substitution for grape wine in the sauce.