A slow-simmered, rustic stew featuring tender rabbit pieces, carrots, parsnips, and turnips in a fragrant white wine and herb broth. A true farmhouse-style winter dish, elevated for festive dining.

Rabbit rillettes are a luxurious French spread made by slow-cooking rabbit meat until tender, shredding it finely, and preserving it in seasoned fat. Spread onto crisp toast points, it makes an elegant appetizer with a rustic soul. The flavor is delicate yet savory, enhanced with herbs, garlic, and a touch of white wine. Perfect for dinner parties, wine pairings, or a gourmet picnic.

Rabbit Fricassée with Mushrooms is a classic French comfort dish—rustic, refined, and full of depth. Tender rabbit is gently braised in white wine and stock, enriched with cream, aromatics, and sautéed mushrooms. Think of it as a countryside version of coq au vin blanc, but lighter and more delicate.

Braised Rabbit with Mustard Sauce

This dish, known in French as Lapin à la Moutarde, is a culinary staple of Burgundy and Normandy, where mustard and cream elevate humble rabbit to refined heights. Rabbit meat is naturally lean and tender, making it ideal for slow braising. The Dijon mustard delivers tang, the cream adds richness, and a splash of white wine binds everything in a lusciously velvety sauce. It’s deeply comforting, subtly sharp, and perfect for a leisurely dinner.