Rabbit Recipes
The first rabbit recipe we ever prepared was Hunter Rabbit. Everyone loved it! Rabbit can be substituted in any recipe calling for chicken with delicious results. Because rabbit meat fills you up faster than chicken, a single rabbit will easily feed 6-8 people as a main dish, especially if you serve it with sides. One rabbit feeds our family of 9 for 2 meals. The meat is served as the main dish for the first night, then we make a delicious stock with the bones for soup. Try the French Onion Soup recipe below - Oohh la la!!! We have compiled some of our favorite rabbit recipes here. Check back periodically since we add new recipes from time to time. Enjoy!
Mustard Cream Rabbit (photo by Hank Shaw)
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Hunter Rabbit (photo by Jeremy Simons)
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Buttermilk Fried Rabbit (photo by Holly Heyser)
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Basic Instructions for Cooking Rabbit:
Boneless Rabbit Meat: Add rabbit(s) to a pot and fill with water to just cover. Bring to a gentle boil, then turn the heat off. Cover the pot and let sit for 30 minutes or so. The meat will be totally cooked through. Remove rabbit from broth and cool. Strip meat from bones. Use meat immediately or store in fridge for up to 3 days. For longer storage, freeze in freezer bags or pressure can in jars with broth from pot. (This cooking method works best for young rabbits, up to 3 months old)
Check out our post: Boneless Rabbit Meat: 3 Easy Ways
Cooking Rabbit in a Crock-Pot: Place whole cleaned rabbit in slow cooker. Add herbs/onion to the body cavity if desired. Season with salt and pepper. Pour 1 C. water or broth over rabbit. Cover and cook on low until meat is very tender (3-4 hours for a young rabbit, 4-6 hours for an older rabbit).
Cooking Rabbit in an Instant Pot: Place rack in bottom of pressure cooker. Place whole rabbit on rack and season w/ salt & pepper. Add 1 C. water or broth. Cover with lid and turn valve to "sealing". Cook on high pressure for 20-24 min. (less time for younger rabbits). Let pressure release naturally, or cover the stream valve with a folded towel and open 15 min. after cooking is complete.
Making Rabbit Stock: Return carcass and bones to cooking water. Add onion trimmings, celery, carrot, a bay leaf, and a splash of vinegar. Add enough water to cover. Simmer gently for 3-4 hours on stove or 24-48 hours in the crock pot on low. Strain solids, reserving stock. Add salt to taste. Discard or compost solids. Use this delicious golden stock in any recipe calling for chicken broth. Store in fridge for a few days. Or, reduce (by boiling down) and freeze in ice cube trays for future use.
Instant Pot Stock: Same as above except, run it for two 120 minute cycles back to back. Make sure the valve is on "sealing."
Click for instructions on cutting a rabbit fryer into serving pieces.
Check out our post: Boneless Rabbit Meat: 3 Easy Ways
Cooking Rabbit in a Crock-Pot: Place whole cleaned rabbit in slow cooker. Add herbs/onion to the body cavity if desired. Season with salt and pepper. Pour 1 C. water or broth over rabbit. Cover and cook on low until meat is very tender (3-4 hours for a young rabbit, 4-6 hours for an older rabbit).
Cooking Rabbit in an Instant Pot: Place rack in bottom of pressure cooker. Place whole rabbit on rack and season w/ salt & pepper. Add 1 C. water or broth. Cover with lid and turn valve to "sealing". Cook on high pressure for 20-24 min. (less time for younger rabbits). Let pressure release naturally, or cover the stream valve with a folded towel and open 15 min. after cooking is complete.
Making Rabbit Stock: Return carcass and bones to cooking water. Add onion trimmings, celery, carrot, a bay leaf, and a splash of vinegar. Add enough water to cover. Simmer gently for 3-4 hours on stove or 24-48 hours in the crock pot on low. Strain solids, reserving stock. Add salt to taste. Discard or compost solids. Use this delicious golden stock in any recipe calling for chicken broth. Store in fridge for a few days. Or, reduce (by boiling down) and freeze in ice cube trays for future use.
Instant Pot Stock: Same as above except, run it for two 120 minute cycles back to back. Make sure the valve is on "sealing."
Click for instructions on cutting a rabbit fryer into serving pieces.
photo by Lizzie Munro
Mustard Cream Rabbit with Bacon
1 rabbit, cut up
salt & pepper
4 strips raw bacon
2 lg. shallots, chopped (or 1/2 C. onion, chopped)
1/2 C. white wine (or chicken broth)
1/4 C. water
1/2 C. grainy mustard (like Dijon)
1 tsp. dried thyme
1/2 C. heavy cream
1/4 C. fresh parsley, chopped (2 T. dried)
Season rabbit pieces with salt & pepper. Cook bacon in skillet until crisp. Remove bacon and cool on paper towels. Brown rabbit pieces in bacon fat over medium-high heat, in batches if necessary. Place in 9"x13" baking pan. Preheat oven to 350 degrees. Saute shallots (onions) in skillet until translucent 3-4 minutes. Pour white wine into pan, scraping up any browned bits. Turn heat to high. Add water, mustard, and thyme. Bring to a rolling boil. Pour over rabbit pieces. Cover pan with foil and bake at 350 for 45 min-1 hour until meat is very tender and falling off the bone. Remove rabbit pieces to serving platter. Stir cream and parsley into sauce and pour over rabbit. Sprinkle with crumbled bacon. Serve with rice or crusty bread.
Variation: This dish can be prepared quickly by using boneless cooked meat from one rabbit (see directions above for 'Boneless Rabbit Meat'). Simply prepare the sauce and stir in the rabbit meat. Heat to a gentle simmer, top with bacon, and serve.
1 rabbit, cut up
salt & pepper
4 strips raw bacon
2 lg. shallots, chopped (or 1/2 C. onion, chopped)
1/2 C. white wine (or chicken broth)
1/4 C. water
1/2 C. grainy mustard (like Dijon)
1 tsp. dried thyme
1/2 C. heavy cream
1/4 C. fresh parsley, chopped (2 T. dried)
Season rabbit pieces with salt & pepper. Cook bacon in skillet until crisp. Remove bacon and cool on paper towels. Brown rabbit pieces in bacon fat over medium-high heat, in batches if necessary. Place in 9"x13" baking pan. Preheat oven to 350 degrees. Saute shallots (onions) in skillet until translucent 3-4 minutes. Pour white wine into pan, scraping up any browned bits. Turn heat to high. Add water, mustard, and thyme. Bring to a rolling boil. Pour over rabbit pieces. Cover pan with foil and bake at 350 for 45 min-1 hour until meat is very tender and falling off the bone. Remove rabbit pieces to serving platter. Stir cream and parsley into sauce and pour over rabbit. Sprinkle with crumbled bacon. Serve with rice or crusty bread.
Variation: This dish can be prepared quickly by using boneless cooked meat from one rabbit (see directions above for 'Boneless Rabbit Meat'). Simply prepare the sauce and stir in the rabbit meat. Heat to a gentle simmer, top with bacon, and serve.
Photo by L&M of Nomz
Fried Rabbit in Breadcrumbs
1 fryer rabbit, cut into pieces
3 T. milk
3 T. flour
1/4 tsp. each salt & pepper
1 egg, lightly beaten
1 tsp. water
1/2 C. breadcrumbs
Vegetable oil for frying
Place milk in one bowl and combine flour, salt and pepper in another. Dip rabbit pieces in milk then flour mixture, coating thoroughly. Set aside for 10 minutes. Combine egg and water in one bowl and breadcrumbs in another. Dip rabbit in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees. Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish, garnish with parsley sprigs, and serve immediately.
1 fryer rabbit, cut into pieces
3 T. milk
3 T. flour
1/4 tsp. each salt & pepper
1 egg, lightly beaten
1 tsp. water
1/2 C. breadcrumbs
Vegetable oil for frying
Place milk in one bowl and combine flour, salt and pepper in another. Dip rabbit pieces in milk then flour mixture, coating thoroughly. Set aside for 10 minutes. Combine egg and water in one bowl and breadcrumbs in another. Dip rabbit in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees. Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish, garnish with parsley sprigs, and serve immediately.
photo by Holly Heyser
Buttermilk Fried Rabbit
2 fryer rabbits, cut in pieces
2 C. buttermilk (or 2 C. milk & 2 T. vinegar)
2 T. Italian seasoning (or 1T. dried parsley and 1 tsp. thyme & oregano)
1 T. paprika
1 T. garlic powder
1 tsp. cayenne, optional
1 1/2 C. flour
1 1/4 tsp. salt
vegetable oil for frying
Combine buttermilk and spices through cayenne. Place rabbit pieces in a Ziplock bag and pour in marinade. Marinate 30 min. to overnight, depending on the age of the rabbit. Heat oil in frying pan, about 1" deep over medium-high heat . Remove rabbit pieces from buttermilk and set in a colander to drain. Combine flour & salt in a clean Ziplock bag. Sprinkle a little flour in the oil. It should sizzle immediately. When oil is at proper temperature (325°F), put a few rabbit pieces in the flour and shake to coat. Set coated pieces in frying pan so they don't touch. Fry for 10 minutes. Fry gently, you want a steady sizzle. Turn rabbit pieces and fry for another 8-12 minutes until golden brown. The forelegs will come out first, followed by the loin. The hind legs will come out last. You will need to fry in batches, so just leave the uncooked rabbit pieces in the colander until you are ready to flour them up and fry them. Don’t let the floured pieces sit. Drain cooked pieces on paper towels and keep warm in the oven until serving time. Serve with mashed potatoes and coleslaw.
2 fryer rabbits, cut in pieces
2 C. buttermilk (or 2 C. milk & 2 T. vinegar)
2 T. Italian seasoning (or 1T. dried parsley and 1 tsp. thyme & oregano)
1 T. paprika
1 T. garlic powder
1 tsp. cayenne, optional
1 1/2 C. flour
1 1/4 tsp. salt
vegetable oil for frying
Combine buttermilk and spices through cayenne. Place rabbit pieces in a Ziplock bag and pour in marinade. Marinate 30 min. to overnight, depending on the age of the rabbit. Heat oil in frying pan, about 1" deep over medium-high heat . Remove rabbit pieces from buttermilk and set in a colander to drain. Combine flour & salt in a clean Ziplock bag. Sprinkle a little flour in the oil. It should sizzle immediately. When oil is at proper temperature (325°F), put a few rabbit pieces in the flour and shake to coat. Set coated pieces in frying pan so they don't touch. Fry for 10 minutes. Fry gently, you want a steady sizzle. Turn rabbit pieces and fry for another 8-12 minutes until golden brown. The forelegs will come out first, followed by the loin. The hind legs will come out last. You will need to fry in batches, so just leave the uncooked rabbit pieces in the colander until you are ready to flour them up and fry them. Don’t let the floured pieces sit. Drain cooked pieces on paper towels and keep warm in the oven until serving time. Serve with mashed potatoes and coleslaw.
photo by Antonio Carluccio
Herb Roasted Rabbit and Potatoes
1 rabbit, cut in pieces
8 med. red potatoes, quartered
24 large cloves garlic
4 T. olive oil
4 slices raw bacon, cut in 1" pieces
6 T. fresh rosemary leaves (or 2 T. dried rosemary)
1/2 tsp. black pepper
course salt, to taste
6 sprigs rosemary, for garnish
Preheat the oven to 400 degrees Place the potatoes and garlic cloves in a ziplock bag. Add 1 T olive oil and toss to coat. Pour into a large shallow roasting pan. Bake for 30 minutes. While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. Sauté the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Remove the roasting pan from the oven, and reduce the heat to 350 degrees. Add the rabbit, rosemary, pepper, coarse salt, pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. Sprinkle the reserved bacon, and bake until the meat is tender and the vegetables are golden, another 20 minutes. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.
1 rabbit, cut in pieces
8 med. red potatoes, quartered
24 large cloves garlic
4 T. olive oil
4 slices raw bacon, cut in 1" pieces
6 T. fresh rosemary leaves (or 2 T. dried rosemary)
1/2 tsp. black pepper
course salt, to taste
6 sprigs rosemary, for garnish
Preheat the oven to 400 degrees Place the potatoes and garlic cloves in a ziplock bag. Add 1 T olive oil and toss to coat. Pour into a large shallow roasting pan. Bake for 30 minutes. While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. Sauté the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Remove the roasting pan from the oven, and reduce the heat to 350 degrees. Add the rabbit, rosemary, pepper, coarse salt, pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. Sprinkle the reserved bacon, and bake until the meat is tender and the vegetables are golden, another 20 minutes. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.
photo by Leigh Anne
Rabbit Almondine
1 fryer rabbit, cut in pieces
1/3 C. flour
1/4 C. oil
1 1/2 tsp. salt
1 tsp. pepper
1 C. chicken stock
1/2 tsp. rosemary
1 tsp. lemon rind
1 med. onion, cut into rings
1/4 C. water
1/4-1/2 C. sour cream
2 T. fresh parsley, chopped (1 T. dried)
1/4 C. slivered almonds, toasted
Coat rabbit pieces with flour (reserve remaining flour). Brown in oil in heavy skillet over med-high heat, sprinkle with salt and pepper. Pour chicken stock, rosemary,lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and whisk into broth until sauce is thick. Stir in sour cream, parsley, and almonds. Pour sauce over rabbit. Serve with rice or potatoes.
1 fryer rabbit, cut in pieces
1/3 C. flour
1/4 C. oil
1 1/2 tsp. salt
1 tsp. pepper
1 C. chicken stock
1/2 tsp. rosemary
1 tsp. lemon rind
1 med. onion, cut into rings
1/4 C. water
1/4-1/2 C. sour cream
2 T. fresh parsley, chopped (1 T. dried)
1/4 C. slivered almonds, toasted
Coat rabbit pieces with flour (reserve remaining flour). Brown in oil in heavy skillet over med-high heat, sprinkle with salt and pepper. Pour chicken stock, rosemary,lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and whisk into broth until sauce is thick. Stir in sour cream, parsley, and almonds. Pour sauce over rabbit. Serve with rice or potatoes.
Photo by Rosalyn Dasalla
Rabbit Curry
1 fryer rabbit, cut into pieces
1/4 C. butter, divided
1/2 C. flour
salt & pepper
1 onion, chopped
1 tart apple, chopped
1 1/2 C. chicken broth
1 1/2 C. sour cream
1 tsp. orange/lemon zest, grated
1 T. yellow curry powder
Brush rabbit pieces with 2 T. melted butter. Dredge in flour, reserving excess. Salt and pepper pieces. Bake in 9"x13" pan, turning once, until rabbit is tender (about 45 min). Cool and de-bone rabbit. In a frying pan, saute onion and apple in remaining butter. Whisk chicken broth with reserved flour. Add chicken broth mixture and sour cream to pan, stirring constantly. Add zest, curry powder, and rabbit meat. If sauce is too thick add a little more broth. Heat thorough & serve over rice.
1 fryer rabbit, cut into pieces
1/4 C. butter, divided
1/2 C. flour
salt & pepper
1 onion, chopped
1 tart apple, chopped
1 1/2 C. chicken broth
1 1/2 C. sour cream
1 tsp. orange/lemon zest, grated
1 T. yellow curry powder
Brush rabbit pieces with 2 T. melted butter. Dredge in flour, reserving excess. Salt and pepper pieces. Bake in 9"x13" pan, turning once, until rabbit is tender (about 45 min). Cool and de-bone rabbit. In a frying pan, saute onion and apple in remaining butter. Whisk chicken broth with reserved flour. Add chicken broth mixture and sour cream to pan, stirring constantly. Add zest, curry powder, and rabbit meat. If sauce is too thick add a little more broth. Heat thorough & serve over rice.
photo by French Tart
Crockpot Rabbit with Blue Cheese & Mustard Sauce
1 rabbit, cut up
salt & freshly ground pepper
1 1/2 tsp. dried thyme
1 1/2 tsp. dried savory (or sage)
1 bay leaf
1/2 C. onion, sliced
1/4 C. Dijon mustard
3 T. dry white wine (or chicken broth)
1 T. cornstarch
1/3 C. whipping cream
1/2 C. blue cheese, crumbled
Rinse rabbit and pat dry; then arrange in an electric slow cooker. Sprinkle with salt, pepper, thyme, and savory. Insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook on low setting until meat in thickest part is very tender when pierced (4-8 hours depending on age). Carefully lift rabbit to warm serving dish; keep warm. Whisk cornstarch and cream then blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring occasionally, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3-5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.
1 rabbit, cut up
salt & freshly ground pepper
1 1/2 tsp. dried thyme
1 1/2 tsp. dried savory (or sage)
1 bay leaf
1/2 C. onion, sliced
1/4 C. Dijon mustard
3 T. dry white wine (or chicken broth)
1 T. cornstarch
1/3 C. whipping cream
1/2 C. blue cheese, crumbled
Rinse rabbit and pat dry; then arrange in an electric slow cooker. Sprinkle with salt, pepper, thyme, and savory. Insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook on low setting until meat in thickest part is very tender when pierced (4-8 hours depending on age). Carefully lift rabbit to warm serving dish; keep warm. Whisk cornstarch and cream then blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring occasionally, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3-5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.
photo by BigOven
Bourbon Peach Rabbit
1 - 2 rabbits, cut up
3 T. oil or bacon fat
salt and pepper
2 large onions, chopped
1 C. bourbon (or apple/grape juice with 2 tsp. vanilla)
6 peaches, sliced (or 1 can sliced)
1 1/2 C. chicken stock
Rosemary sprig
Season rabbit pieces with salt & pepper. Heat oil in a large dutch oven or similar pot. Brown rabbit pieces in batches so as to not crowd the pan. Set rabbit on plate. Preheat oven to 375 degrees. Saute onions in pot over med-high heat for 3-5 minutes. Deglaze the pan with bourbon. Add rabbit pieces back to the pan and top with sliced peaches and chicken stock. Add salt and pepper to taste and one rosemary sprig. Place lid on dutch oven and transfer to oven. Bake at 375 for 1 1/2-2 hrs. Remove bones and serve over rice.
1 - 2 rabbits, cut up
3 T. oil or bacon fat
salt and pepper
2 large onions, chopped
1 C. bourbon (or apple/grape juice with 2 tsp. vanilla)
6 peaches, sliced (or 1 can sliced)
1 1/2 C. chicken stock
Rosemary sprig
Season rabbit pieces with salt & pepper. Heat oil in a large dutch oven or similar pot. Brown rabbit pieces in batches so as to not crowd the pan. Set rabbit on plate. Preheat oven to 375 degrees. Saute onions in pot over med-high heat for 3-5 minutes. Deglaze the pan with bourbon. Add rabbit pieces back to the pan and top with sliced peaches and chicken stock. Add salt and pepper to taste and one rosemary sprig. Place lid on dutch oven and transfer to oven. Bake at 375 for 1 1/2-2 hrs. Remove bones and serve over rice.
photo by Oxygen
BBQ Rabbit Pizza
1 C. cooked rabbit meat, shredded
1/4 C. BBQ sauce
1 (12") pizza shell, unbaked
olive oil
fresh garlic, minced
1 C. mozzarella cheese, shredded
1 C. cheddar cheese, shredded
1/4 C. red onion, thinly sliced
Favorite toppings: olives, peppers, etc.
Preheat oven to 450 degrees. Combine rabbit meat with BBQ sauce. Rub pizza shell with a little olive oil and minced garlic. Top with BBQ rabbit and sprinkle with cheeses and onion. Add any other toppings you want. Bake at 450 for 12-15 minutes, or until cheese is bubbly and dough is cooked through.
1 C. cooked rabbit meat, shredded
1/4 C. BBQ sauce
1 (12") pizza shell, unbaked
olive oil
fresh garlic, minced
1 C. mozzarella cheese, shredded
1 C. cheddar cheese, shredded
1/4 C. red onion, thinly sliced
Favorite toppings: olives, peppers, etc.
Preheat oven to 450 degrees. Combine rabbit meat with BBQ sauce. Rub pizza shell with a little olive oil and minced garlic. Top with BBQ rabbit and sprinkle with cheeses and onion. Add any other toppings you want. Bake at 450 for 12-15 minutes, or until cheese is bubbly and dough is cooked through.
photo by Chef John
French Onion Soup (with rabbit stock)
2 T. butter
2 C. onions, thinly sliced
4 C. rabbit stock
2 beef bullion cubes
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
4-6 slices rustic bread
3/4-1 C. grated cheese (we use Swiss & cheddar)
Melt butter in a large saucepan. Stir in onions. Cover and cook over medium-low heat for 8-10 minutes (til tender and golden brown), stirring occasionally. Add rabbit stock, crumbled bullion cubes, Worcestershire sauce, and pepper. Cover and simmer gently for 10 minutes. Place bread on baking sheet and top with cheese. Place bread under broiler until cheese is melted and bubbly. To serve, ladle soup into bowls and place bread on top. Makes: 4-6 servings
2 T. butter
2 C. onions, thinly sliced
4 C. rabbit stock
2 beef bullion cubes
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
4-6 slices rustic bread
3/4-1 C. grated cheese (we use Swiss & cheddar)
Melt butter in a large saucepan. Stir in onions. Cover and cook over medium-low heat for 8-10 minutes (til tender and golden brown), stirring occasionally. Add rabbit stock, crumbled bullion cubes, Worcestershire sauce, and pepper. Cover and simmer gently for 10 minutes. Place bread on baking sheet and top with cheese. Place bread under broiler until cheese is melted and bubbly. To serve, ladle soup into bowls and place bread on top. Makes: 4-6 servings
photo by Pretty in Paleo
Rabbit Sausage
5# boneless rabbit meat, raw
1.5# raw bacon
1/2 C. onion, finely chopped
3 T. salt
1 1/2 T. black pepper
2 tsp. dried sage
3/4 C. maple syrup
3/4 C. ice water
Grind rabbit meat and bacon using the fine plate on a meat grinder. Add remaining ingredients in a bowl. Add ground meat and mix by hand until combined. Shape into patties and fry up or freeze patties for future use. So good!
5# boneless rabbit meat, raw
1.5# raw bacon
1/2 C. onion, finely chopped
3 T. salt
1 1/2 T. black pepper
2 tsp. dried sage
3/4 C. maple syrup
3/4 C. ice water
Grind rabbit meat and bacon using the fine plate on a meat grinder. Add remaining ingredients in a bowl. Add ground meat and mix by hand until combined. Shape into patties and fry up or freeze patties for future use. So good!
Brick House Acres Rabbitry - Frankfort, NY 13340 - (315) 338-4638
