Alberta Rabbit Producers Association
 Registered Alberta non-profit society 5015227647


Rabbit is a tasty healthy meat. You can use ground rabbit any way you would use sausage meat.

Rabbit lends itself to any kind of stirfry to suit.

A great way to serve rabbit is to add fresh ground pepper, sea salt and paprika to taste. Fry hot for 5 min to seal and then turn down to low until rabbit is cooked through. about 35 min depending on your pan.  YUM !!

                                                    Official Rabbit Recipe for April

Voodoo Rabbit

1 fryer rabbit, cut into serving pieces
4 cloves garlic, pressed or mashed
1 C. peanut or olive oil
1 C. rum
1 T. flour
1 20oz. can of pineapple chunks in heavy syrup
2 T. dijon mustard
1 small green pepper, chopped finely
10 thin slices Serrano or other chili pepper to taste
Pinch grated or ground nutmeg
4 whole cloves or 1/4 tsp. ground cloves
Salt to taste
2 green bananas, sliced (Peel is sticky and sappy. Use of rubber gloves advised when scoring with a knife and removing peel.)
2/3 C. raisins, soaked in boiling water

Rub rabbit pieces in garlic
Heat oil in large, heavy skillet and brown both sides of rabbit pieces on medium heat.
Pour rum over rabbit and light it with a match. Remove all flammable articles near skillet. Step back and allow fame to consume all alcohol in the rum.
After flame subsides, sprinkle flour over and mix well.
Mix mustard with some of the pineapple syrup from the can and pour over.
Add bell peppers, nutmeg, salt & cloves. Stir carefully.
Add the water from soaking raisins.
Cover and reduce heat to low. Simmer for 1 hour.
Add sliced bananas, pineapple chucks and raisins.
Simmer 20 more minutes.
Serve rabbit with rice. For an attractive presentation, place the fruits around the meal inside a ring of rice.

Seen in Domestic Rabbits Magazine Mar-Apr 2013 issue.

                                                     Official Rabbit Recipe for March

Mexican Rabbit Casserole

1 fryer , boiled with seasonings until tender
8 oz. tortilla chips , crushed
1 sm. Onion diced
1 (10oz) can cream of mushroom soup
1 (10oz) can cream of chicken soup
1 (10oz) can of diced tomatoes
1 (8oz) pkg. velveeta cheese (or a bag of your favorite shredded type cheese)

Boil rabbit until well done , debone and cut into small pieces . Place rabbit in a 9x13" baking dish. Put half of the crushed chips over rabbit.
Mix both soups together with the tomatoes in a small pot until warm (mix soups first , adding tomatoes after soups are smooth) .
Pour soup mixture over rabbit and chips. Spread diced onion over mixture then cheese .

Top with remaining chips.
Put casserole in 350 oven for 10 - 15 minutes, just long enough to melt the cheese.
Can be made a day ahead and baked just before serving time.

                                                  Official Rabbit Recipe for February

Rabbit Pouches (like mini pot pies)

2 cups cooked rabbit chopped
1 can cream of mushroom
1 can cream of chicken
1 can peas, drained
season salt to taste
Onion powder, to taste
Roll of refrigerator biscuits or your own dough 

Mix all ingredients together in a bowl. Open biscuits and roll one out as big as you can. Put a spoon full of mix in the center and pull up sides and pinch like a purse. You can set them on a cookie sheet or inside a muffin pan to cook in he oven. They look prettier and fluff up better if you set then in a muffin pan. Bake at 350 until tops are golden brown.

                                                     Official Rabbit Recipe for January

Braised rabbit

2 tablespoons olive oil
1 rabbit cut into pieces (12 if you are good at it)
2 tablespoons butter
1 large carrot
4 cloves garlic chopped
1 stalk celery, sliced
1 medium onion (red preferred)
1 1/2 cups white wine (orange juice if you prefer no alcohol)


heat oil in heavy skillet over low heat. Add rabbit pieces and brown. remove rabbit to clean plate.
Add butter to pan along with carrot,garlic,celery,onion. Saute until golden. Move the vegiie mix to the side and return the rabbit to the pan. Push the vegetables over the rabbit and add the wine(juice). Cook for about 5 min and then add1 cup water or just enough to braise the rabbit. Bring to a boil. cover the skillet, reduce heat to simmer for 90 minutes. Make sure there is enough liquid in the pan !!! Add more water if nec so it doesn't burn.

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