Clay Pot Rabbit

A few weeks ago our good friend Liz (Cave Girl Eats) posted a delicious looking recipe for rabbit. We had never tried rabbit before, nor did we have much of a desire to try it. Hey, after cows tongue (and heart!) we really don’t rule anything out anymore, so if the opportunity presented itself, rabbit would find it’s way on our menu – no questions asked!
Shortly after reading Liz’s post on rabbit, we found ourselves checking out the Pittsburgh Public Market. For those of you not familiar with the ‘Burgh, this is a new indoor farmers market in the ‘strip district’ of Pittsburgh that carries local goodies all year round. We slowly made our way around the market to check out all the different vendors. Our last stop was to check out what Clarion River Organics had for the day. We chatted with the nice guy behind the counter, and stood there for a bit trying to decide what we wanted. After a quick glance at their chalk board menu, I spotted “rabbit”.
My immediate reaction was to announce it, then I looked at Bill and we quickly decided “what the heck”, it was now or never. We excitedly snatched up the whole frozen rabbit, and headed home. After a few days of contemplating how we wanted to cook the rabbit, we decided to just give it a shot. We had just purchased a clay pot which we were really anxious to cook with, and I knew that was just what I wanted to use for cooking the rabbit. Since rabbit is very lean, we threw in some delicious bacon ends and pieces from Trader Joes, because, well, everything is better with bacon anyway, right?
The recipe was quite tasty. We definitely enjoyed trying the rabbit. Will it be on regular rotation in our home? Probably not, but it was a tasty experience for sure, and one we’d happily make again.
  • 1 rabbit
  • A handful of bacon ends and pieces (about 2 strips of sliced bacon)
  • 1 vidalia onion, chopped
  • 1/2 fist of garlic, unpeeled
  • 1 bunch thyme
  • 1 bunch rosemary
  • 1-2 cups Imagine Organic Low Sodium broth
  • Salt and pepper to taste


  1. Rinse rabbit under cold water and set aside.
  2. If using whole strips of bacon, chop into bite size pieces.
  3. In a clay pot (or regular pot), brown the bacon on medium heat until all the pieces start to crisp.
  4. Add half of the chopped onion and whole garlic cloves to the pot and continue to cook until the onion browns slightly, then turn burner down to low.
  5. Place the rabbit on top of the onion, bacon, and garlic.
  6. Sprinkle generously with salt and pepper.
  7. Place the remaining onion around the rabbit.
  8. Top with the fresh herbs, and pour in the broth.
  9. Cover and cook for 8 hours on low, flipping the rabbit after 4 hours.
  10. Remove the rabbit from the pot, remove the meat and discard the bones, and place meat back into pot.
  11. Serve and enjoy.

[Print recipe]

As always, enjoy.


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    1. October 1, 2011

      I'm curious: if you enjoyed the meal, why won't you have it on your regular rotation? Was it difficult to prepare? Not enough meat? Gamey?

    2. October 1, 2011

      I've been eating quite a similar dish a couple of times this summer. Our local rabbit stocks are not dramatically reduced due to the dreaded myxomatosis but there are still a few turning up in local Butchers' shops.

      Personally, I find rabbit a bit bland unless it is properly wild rabbit and even then, very lean – where's the fat? Some lamb's kidneys in the stew is always a welcome addition.

      Interesting read – thanks!

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