How To Cook Rabbit

Rabbit is unlike any other commonly eaten animal. For this reason, it’s important to know exactly what you’re doing when you’re butchering it as well as cooking it. It is very easy to butcher the butchering! It can also be a bit precarious to cook and there are few things worse in the culinary world than overcooked rabbit. Although it can be a bit tricky, just trust in your friendly meat thermometer to tell you when the time is to take it off the burner. Also, have we mentioned how amazing and delicious it is?

Watch along with our chef as he shows you how to butcher a rabbit and prepare a dish using it in this online cooking class. You don’t get more culinary school than this!

Seared Rabbit And Citrus Sauce

2 boneless rabbit loins
3 tbsp olive oil
1 tbsp unsalted butter
1 finely chopped shallot
½ cup port wine
1 sprig of fresh thyme
Peel of 1 orange
3 oz orange juice
1 oz lemon juice
3 oz veal demi-glace
Salt & pepper

1. Season the rabbit loins with salt and pepper. In a large sauté pan, heat 2 tbsp of olive oil over high heat. Add the rabbit and sear on both sides until a crust forms (about 3 minutes on each side) and the rabbit’s interior is lightly pink.

2. Remove the loins from the pan and keep warm; add the rest of olive oil and sautée the shallots until they become translucent; deglaze the pan with the port wine, reduce by half. Add citrus juices, orange zest, thyme and veal glace. Simmer for a couple minutes, season with salt and pepper; add butter at the end, strain the sauce.
3. Slice the rabbit loins on a bias, topped with port wine sauce.

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