Get the latest Rabbit recipes from Group Recipes. http://www.grouprecipes.com/tag/rabbit This is my version of Bigos it is considered the national dish of Poland. It's a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries. It was traditionally served at the start of the hunting season, from fall through Mardi Gras, or until the family's supply of barrel-cured sauerkraut ran out! This recipe is adjust as a wedding present to GreekGirl and her husband adding in Italian meats to celebrate his ancestry of Polish and Italian, I was going to try to incorporate a Greek flair into this also but I thought better and decided since I created a Greek dish in her honor before we would play safe for now. He he he he But I digress any combination of game, beef, pork, poultry and vegetables works. This recipe is just one version. Bigos also is an excellent way to use up leftover cooked meats, and for the family hunter's quota of venison. Please Enjoy and congratulations on your marriage guys!! http://www.grouprecipes.com/102849/bigos-polish-hunters-stew.html ~Shot it...Skin it...Cook it~ http://www.grouprecipes.com/99296/jack-rabbit.html This recipe comes from La Cucina Italiana and it's a rich, zesty blend of intense flavors and textures. If you've never cooked rabbit before, I can tell you that it definitely does NOT taste like chicken! Fresh Porcini mushrooms are hard to find in my part of the country this time of year -- I used dried Porcinis and reconstituted them with warm water. I then combined some of the water in which I had reconstituted the mushrooms with the vegetable broth. There's a lot of taste in this water and it seemed like a shame to waste it. The recipe calls for a 3-lb rabbit; the one I used (frozen) weighed in at about 2 1/2 pounds. It was more than adequate. Rabbit is also not easy to find everywhere; surprisingly, I found some at my local fresh fish market in Bethesda, MD -- although, you can also find it at any upscale market that sells D'Artagnan products. I paid less than seven dollars a pound for rabbit at my local market, which makes it a pretty economical main ingredient as these things go. This dish should be served immediately, although I can tell you that it tastes almost as good reheated the next day. The dish is a bit time-consuming, but the steps are relatively simple. I would definitely make this for guests. http://www.grouprecipes.com/95858/pappardelle-with-rabbit-porcini-rag.html Rabbit sauce is traditionally made with hare which gives you a darker and richer sauce than rabbit. Choose your way to serve: 1) Cook the rabbit in its' sauce and serve for one meal. 2) Save the sauce or any leftover rabbit. Pull the meat from the bones; add to sauce. This an elegant sauce to serve over spinach fettucini or tagliatelle. 3) A non-traditional but super delicious way is to serve the rabbit in the sauce over farfalle or pappardelle. http://www.grouprecipes.com/94143/3-way-rabbit-sauce.html This is rabbit at its best http://www.grouprecipes.com/87113/stewed-rabbit.html "Rabbit - Is Great" (Growing Up If It Walked, Crawled, Flew or Swam It Was On Our Dinner Table) and Very Tasty!!! http://www.grouprecipes.com/83112/fried-rabbit.html Savory Dish...Very Tasty http://www.grouprecipes.com/83113/herb-roasted-rabbit-and-potatoes.html This is a big stew http://www.grouprecipes.com/67403/elephant-stew-my-moms-recipe.html Grandma's traditional Maltese recipe for rabbit stew. http://www.grouprecipes.com/66535/maltese-rabbit-stew.html Tasty Maltese fried rabbit reecipe. It will leave you wishing for more! http://www.grouprecipes.com/66226/maltese-fried-rabbit.html