boiled rabbit

various dates

This is the only thing to do with animals that are older than 12 months. Braising or stewing are no longer sufficient for those animals. This is soup meat. With rabbit, that still tastes good.

A. Rabbit with onions


I processed 5 rabbits today, gave away #6.

I always cut up rabbits because they take up less space in the freezer that way: two hind legs with half the pelvis, one loin piece halved across, two front legs with shoulder girdle. When a rabbit weighs in at nearly six pounds dressed out, each one of those pieces makes for a good meal.

I use the left-over carcasses (spine and ribs) to make stock or soup. There is enough meat on those 'discards' for a meal. Soup = stew or pot roast + 3-5 qts. of water + extra seasoning.


Pic1: rabbit soup with onions
Pic2: soup rabbit with onions


This is what you need for 2 servings:

  • 1 loin piece, halved across
  • 1 carcass (ribcage + spine)
  • olive oil
  • 3 large onions, peeled, chopped coarsely
  • 2 medium potatoes, quartered


  • Brown the rabbit pieces on all sides  in olive oil over high heat.
  • Add the chopped onions, enough water to submerge the meat completely, S&P, seasoning to taste.
  • Bring to a boil. Reduce heat, cover and simmer over low heat for 2 hrs. or until the meat comes off the bone easily.
  • Add the potatoes.
  •  Return to a boil, simmer for 20-30 minutes.
  • Adjust seasoning.
  • Serve and enjoy.

B. rabbit with potatoes & mixed veggies


This is a 12-qt. stock pot and it will last me several days. I load these soups with vegetables. Unlike chicken and pork, rabbit meat remains firm, does not separate into strands. The method is the same as the above, different vegetables: carrots, celery, potatoes, bell peppers, broccoli, pearl onions.

Pic3: 2014-07-12
Pic4: 2014-07-13