Rabbit recipes for Easter Hop to it. Rabbit meat lends itself to slow braising, like in Tipo 00's pappardelle with braised rabbit, marjoram and hazelnuts.
Rigatoni with rabbit ragù by Don Peppino’s Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.
Embla’s rabbit rillettes, sage, sprouts and seeds Rillettes are a French bistro classic. But they're surprisingly simple to prepare at home, too.
Stefano Manfredi’s coniglio all’agrodolce (sweet and sour rabbit) An Italian introduction to cooking with rabbit. This recipe provides mouth-watering rewards with very little risk.
Tipo 00’s pappardelle with braised rabbit, marjoram and hazelnuts Recipe for pappardelle with braised rabbit, marjoram and hazelnuts by Tipo 00 restaurant in Melbourne.
10 WIlliam St’s braised rabbit with sauce pearà Recipe for braised rabbit with sauce pearà by Dan Pepperell from 10 William St in Sydney.
Spelt tortellini with rabbit, kale, tarragon butter and fried prosciutto Australian Gourmet Traveller recipe for spelt tortellini with rabbit, kale, tarragon butter and fried prosciutto by Mister Bianco.
Rabbit broth with rabbit and barley dumplings Australian Gourmet Traveller recipe for rabbit broth with rabbit and barley dumplings by Sean Moran.
Ester’s fried rabbit Australian Gourmet Traveller recipe for fried rabbit by Mat Lindsay from Ester, Sydney.
Stracci with hare and radicchio Australian Gourmet Traveller recipe for stracci with hare and radicchio by Mitchell Orr from 121BC in Sydney.