Our recipes Rabbits

Rabbits have been a staple in French cuisine for centuries. The meat is considered a delicacy and is often used in traditional French dishes such as rabbit stew, rabbit terrine, and rabbit pâté.

One popular French recipe that features rabbit is Coq au Vin, which is a classic French dish made with chicken, bacon, and red wine. The recipe can also be adapted to use rabbit instead of chicken, creating a dish known as Lapin au Vin. This dish is typically served with a side of potatoes or rice and a green vegetable such as green beans or asparagus.

Another traditional French recipe that uses rabbit is Lapin à la Moutarde, or rabbit in mustard sauce. This dish is made by marinating the rabbit in a mustard and wine sauce, and then cooking it with mushrooms and onions. It is traditionally served with a side of mashed potatoes or polenta.

Rabbit terrine is another popular French dish that is often served as an appetizer or first course. It is made by grinding rabbit meat and mixing it with herbs, spices, and other ingredients such as liver and cream. The mixture is then chilled and served in slices, usually with a side of bread or crackers.

Rabbit pâté is also a popular French dish that is often served as an appetizer or first course. It is made by grinding rabbit meat and mixing it with herbs, spices, and other ingredients such as liver and cream. The mixture is then chilled and served in slices, usually with a side of bread or crackers.

In addition to these traditional French recipes, rabbit is also used in more modern French dishes such as rabbit risotto, rabbit curry, and rabbit skewers. It is a versatile meat that can be cooked in a variety of ways, making it a popular choice in French cuisine.