Two Simple Recipes for Cooking Rabbit

View from Rabbit Creek overpass, just west of our Alaska home

Rabbits, rabbits, everywhere I look; in Greece and Alaska, rabbits.

In Alaska, our home is surrounded by rabbits. We live close to the site where the old Rabbit Hutch Restaurant once raised and served domesticated rabbit. When it burned down many years ago, the rabbits were freed. They’ve bred with wild cousins; their many progeny now populate our neighborhood. To date, we haven’t killed any, but the same cannot be said for our cat Bob, a fearsome rabbit hunter. He eats them, bones, fur, and all.

In Greece, our village’s economy depends on wheat and barley farming. In the last 10 years, rabbit populations have spun out of control, ravaging newly sprouted fields, and destroying entire seasons worth of crops. As a result, local hunters work diligently to keep rabbit populations in check, sharing their bounty with fellow villagers.

One night after dark, I came home alone from visiting friends. When I went to get a glass of water, I noticed an ominous dark shape looming outside our kitchen window. Armed with a broom, I went to investigate and discovered a large bag of freshly killed rabbits hanging from the shutter, a surprise gift from a friend on his way home from hunting. I placed an emergency call to a cousin who talked me through skinning and cleaning rabbit over the telephone.

September is grouse hunting season on our Greek island, an activity taken very seriously. Gearing up can be expensive; the cost of hunting dogs, guns, off-road vehicles, and travel can easily run into thousands of Euro. If hunters are lucky, they may get 1-2 grouse. If grouse aren’t bagged, as many as 60 rabbits might be a hunter’s consolation prize.

In September, rabbit is common village fare. Last week, two of my friends, excellent village cooks, served braised rabbit for dinner, but cooked it different ways. I decided to try both their recipes. Both were delicious; I’ll make each recipe again.

Be sure to check out the recipes mentioned in this post:


10 Responses to Two Simple Recipes for Cooking Rabbit

  1. Next to Hasenpheffer (Bugs Bunny joke), rabbit & onions, stifados are warm, comforting dishes. On the rare occasion that a hare is caught/hunted – the dish would be sublime!

  2. Oh my pregnant stomach has suddenly developed a strong craving for RABBIT! Your pictures are really nice.

  3. Laurie, this looks good.

    How about grouse or ptarmigan? I think i am in love with you!

  4. Upinak, grouse/ ptarmigan would substitute really well for the rabbit. Mmmm it makes me hungry just thinking about it!

  5. I love kouneli but never thought of making it. Now you've got me curious! I will be scouring the markets of Portland for bunny since I don't have as cool of neighbors as you do 😛

  6. Peter G @ Souvlaki For The Soul says:

    Admittedly, my rabbit eating adventures are limited but surprisingly I did enjoy it. Love the recipes Laurie and thanks for the very detailed instructions! You certainly have great neighbours!

  7. This looks delicious, but I will substitute the bunny for chicken. It is comforting food and i can smell the flavors from here

  8. Both recipes look delicious. We never eat rabbit at home, I think it is a good time to start!

  9. Nice pics here! Really making me crave the rabbit now… Will have to get some from the village soon so we can try these recipes out!!

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