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Fried rabbit in a frying pan

Pan-Fried Rabbit

A tried-and-true recipe for cooking rabbit! Making rabbit at home isn't all that hard — you just need to follow a few basic rules. You can roast it in the oven or cook it in a skillet, but to get meat that's soft, tender, and tasty, you have to marinate it properly first.

Julia M.

Recipe author

Composition / ingredients

Servings:

Rabbit

700

White wine

200

Sour cream

Salt

Dried spices

Tomato paste

Water

200

Vegetable oil (for frying)

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 12 g

Fats 48 % 13 g

Carbohydrates 7 % 2 g

147 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Before frying, the rabbit needs to marinate. Pour the white wine into a roomy bowl. Add the salt and dried spices.
Step 2:

Add 1 tablespoon of sour cream to the marinade as well. Stir everything together.
Step 3:

Cut the rabbit into pieces. Rinse under running water and pat dry with a paper towel.
Step 4:

Marinate the rabbit in the prepared marinade, coating it on all sides. Leave it to marinate for 2 hours, stirring the pieces now and then so they marinate evenly.
Step 5:

Heat the skillet until it's good and hot. Pour in a little vegetable oil and sear the rabbit pieces on all sides until golden. Don't throw out the leftover marinade.
Step 6:

Peel the onion and rinse it under cold water so your eyes don't sting while you chop. Chop it finely.
Step 7:

Add the onion to the seared rabbit and fry everything together for a couple of minutes.
Step 8:

Now pour the leftover marinade into the skillet and add a splash of water. Bring it to a boil, cover, reduce to low heat, and simmer for 1–1.5 hours (depending on the age of the rabbit and the size of the pieces).
Step 9:

In a separate bowl, mix 2 tablespoons of sour cream with the tomato paste. You can add a little water to make it easier to stir.
Step 10:

Add the tomato-and-sour-cream mixture to the meat in the skillet. Stir and simmer for another 30 minutes, turning the rabbit pieces a few times so they soak up the sauce evenly. Serve the finished rabbit hot with any side and fresh vegetables. Enjoy!

Tender, lean rabbit is especially prized. It's not only delicious but very good for you. If you've managed to get hold of a whole rabbit, count yourself lucky. Don't cook it whole, though — it'll take forever and lose flavor. It's better to cut it into small pieces.