Rabbit meat is lean, economical and wonderfully versatile. Browse our collection of rabbit recipes including a classic Rabbit cacciatore recipe from Francesco Mazzei – an Italian rabbit stew flavoured with pancetta and olives. Lisa Allen's rabbit turnover recipe sees wild rabbit packed into cute little puff pastry pies and served with piccalilli for a pleasant tang.
The relatively mild nature of rabbit makes it suitable for a variety of cuisines. Chef Robert Ortiz serves up his Peruvian rabbit recipe with a variety of exciting ingredients, while Shu Han Lee creates a stunning Rabbit biryani recipe, a surprisingly simple, crowd-pleasing dish. For further Indian inspiration, try Vivek Singh's Khad kargosh recipe – spiced, braised rabbit wrapped in chapatis and served with a ferocious garlic chutney.