✔ Published · USDA 160°F guidance, jointing steps + times for every method
Rabbit is a lean, mild white meat, a little firmer and sweeter than chicken, that is best cooked gently with moisture.
How Do You Cook Rabbit? (Quick Answer)
The best way to cook rabbit is to braise it: brown the jointed pieces, then cover them with wine or stock and cook gently at 325°F (165°C) for about 1¼ hours for farmed rabbit, or 1¾ to 2½ hours for wild rabbit, until the meat pulls easily from the bone. USDA says to cook rabbit to an internal temperature of at least 160°F (71°C).
At a glance
The one tip that matters: Braise the legs first and add the saddle pieces later. The lean loin dries out long before the hind legs are tender, so staggering them keeps every piece juicy.
This guide covers how to cook rabbit from start to finish: buying farmed or wild rabbit, jointing a whole rabbit into serving pieces, and a reliable braised rabbit in white wine and mustard that turns tender in about 1¼ hours. It also gives roast, fried, slow cooker, pressure cooker and grill times in one table. Whatever the method, USDA recommends cooking rabbit to an internal temperature of at least 160°F (71°C).
Why You'll Love This Braised Rabbit
- Tender, never dry: a gentle 325°F (165°C) braise keeps this very lean meat juicy and pulling off the bone.
- A sauce worth mopping up, made from white wine, bacon, shallots, thyme and two kinds of mustard.
- One pot, mostly hands-off, with timings for farmed and wild rabbit so it works with either.
- Make-ahead friendly: like most braises, it tastes even better the next day.
What Does Rabbit Taste Like?
Rabbit tastes mild and slightly sweet, with a fine, firm grain. Most people place it between chicken and pork, with a faint gamey note that is much milder than venison or duck. USDA describes rabbit meat as fine-grained and mild-flavored, and it can be used in most of the ways chicken is used.
Farmed rabbit is pale pink, tender and very mild, a little like the thigh meat of a free-range chicken. Wild rabbit (usually cottontail in the US) has darker, redder meat, a stronger flavor and almost no fat, so it needs longer, moister cooking. Rabbit is one of the leanest meats you can buy, which is why it dries out fast and rewards gentle braising.
| Per 100 g, raw (USDA FoodData Central) | Farmed rabbit | Wild rabbit |
|---|---|---|
| Calories | 136 kcal | about 114 kcal |
| Protein | 20 g | about 22 g |
| Fat | 5.5 g | about 2 g |
| Carbohydrates | 0 g | 0 g |
Buying Rabbit: Whole vs. Pieces, Farmed vs. Wild
Most rabbit sold in the US is farmed and sold whole, fresh or frozen, by the pound. Look for a plump rabbit with pale pink, moist (not slimy) flesh, white kidney fat and no off smell. USDA notes that rabbit inspection is voluntary, so buying from a supplier that uses USDA or state inspection gives you an extra layer of assurance.
- Whole vs. pieces: a whole rabbit is cheaper and gives you the rib cage and belly for stock. Pieces (legs or saddle only) cost more per pound but suit one method, such as roasting saddles or frying legs.
- Fryer vs. roaster: USDA defines a fryer (young rabbit) as under 12 weeks old and 1½ to 3½ lb; it can be cooked like young chicken. A roaster (mature rabbit) is usually over 4 lb and 8 months old, with firmer meat that is best braised or stewed.
- Farmed vs. wild: farmed rabbit is tender and consistent. Wild rabbit is leaner, darker, sometimes tougher, may contain shot, and needs careful handling (see food safety below).
- Where to buy: butcher shops, farmers markets, Italian, French, Hispanic and Asian grocery stores, some supermarket freezer sections, and online meat suppliers. Ask the butcher to joint it if you prefer.
- How much per person: plan on about 3/4 lb (340 g) of bone-in rabbit per person. A 2½ to 3 lb farmed rabbit serves 3 to 4; a wild cottontail usually serves 2.
- Storage: USDA advises refrigerating raw rabbit at 40°F (4°C) or below and using it within 2 days, or freezing it. For best quality, use frozen whole rabbit within a year and pieces within 9 months. Thaw it in the refrigerator, never on the counter.
Rabbit Food Safety: 160°F, Wild Rabbit and Tularemia
USDA's Food Safety and Inspection Service recommends cooking rabbit to an internal temperature of at least 160°F (71°C) and checking it with a food thermometer. That applies to farmed and wild rabbit alike. Insert the probe into the thickest part of a hind leg without touching bone. If you are new to thermometers, the technique is the same as in this guide on how to tell if chicken is done.
Wild rabbits can carry tularemia (sometimes called rabbit fever), a bacterial infection that people can catch through skin contact with an infected animal or by eating undercooked meat. Hunters and cooks who handle wild rabbit should follow these steps:
- Wear gloves (latex or nitrile) when skinning, cleaning or jointing wild rabbit, especially if you have cuts on your hands. The CDC advises gloves when handling rabbits.
- Check the liver. Wildlife agencies advise discarding any rabbit whose liver has many small white spots about the size of a pinhead.
- Avoid sick-looking animals and any rabbit that was found dead or acted strangely before it was taken.
- Cook thoroughly to at least 160°F (71°C), and wash hands, knives and boards in hot, soapy water afterward.
- Remove any shot you can see or feel, and trim bloodshot meat around wounds before cooking.
How to Joint a Whole Rabbit (Step by Step)
Jointing a rabbit takes about 10 minutes and needs only a sharp boning or chef's knife, kitchen shears and a cleaver or heavy knife. The result is 8 to 10 serving pieces: 2 front legs, 2 hind legs and 4 to 6 saddle pieces, plus the rib cage and belly flaps for stock.
- Trim: lay the rabbit on its back. Remove the kidneys and any fat inside the cavity (keep the liver for another use if it looks healthy), and trim off the thin belly flaps with shears.
- Front legs: lift each front leg and slide the knife between the shoulder blade and the ribs. The front legs are attached only by muscle, so they come away easily.
- Hind legs: cut along the pelvis on each side down to the hip joint, bend the leg back to pop the ball out of the socket, then cut through the joint to free the leg.
- Remove the pelvis and rib cage: cut the narrow pelvis bone off the end of the saddle, then cut across the spine just behind the ribs to separate the rib cage. Save both for stock.
- Silverskin: peel or trim the shiny silverskin from the top of the saddle with the tip of the knife so the loin does not curl as it cooks.
- Saddle: chop the saddle crosswise through the backbone into 4 even pieces for a braise (or 6 smaller pieces for frying), using one firm stroke of a cleaver for each cut.
Rabbit Cooking Times and Temperatures
Use this table as a guide, then confirm doneness with a thermometer: every method must reach at least 160°F (71°C) inside. Farmed times are for a 2½ to 3 lb fryer cut into 8 to 10 pieces. Wild rabbit (cottontail) is smaller but leaner and tougher, so it generally needs moist heat and more time.
| Method | Cooking temperature | Farmed rabbit (fryer) | Wild rabbit | Done when |
|---|---|---|---|---|
| Braise (oven) | 325°F (165°C), covered | 1 to 1½ hours | 1¾ to 2½ hours | 160°F+ and meat pulls from the bone |
| Stew (stovetop) | Gentle simmer, covered | 1 to 1¼ hours | 1½ to 2½ hours | 160°F+ and fork-tender |
| Slow cooker | Low or High (thawed rabbit only) | Low 4 to 6 hours; High 2½ to 3½ hours | Low 6 to 8 hours | 160°F+ and meat falls off the bone |
| Pressure cooker | High pressure + 10 min natural release | 20 to 25 minutes | 30 to 35 minutes | 160°F+ and fork-tender |
| Roast, cut-up pieces | 325 to 400°F (165 to 205°C) | About 1 hour at 325°F; 35 to 45 min at 400°F | Not ideal; braise instead | 160°F in the thickest leg |
| Roast, whole rabbit | 325°F (165°C) or higher | 1 to 1½ hours (2 to 2½ lb) | Not ideal; braise instead | 160°F in the thickest leg |
| Pan-fried / deep-fried | Oil at 325 to 350°F (165 to 175°C) | Saddle 8 to 10 min; legs 15 to 20 min | Simmer 30 to 40 min first, then fry 5 to 8 min | 160°F and golden crust |
| Grilled | Medium heat, 350 to 400°F (175 to 205°C) | Saddle 10 to 12 min; legs 20 to 30 min, turning | Loin only, 6 to 10 min | 160°F; rest 5 minutes |
| Broiled | 4 to 6 inches from heat | About 15 minutes per side | Not recommended | 160°F in the thickest leg |
Roast, whole-rabbit and broiling times follow the USDA "Rabbit from Farm to Table" fact sheet; the other times are typical ranges. Never cook frozen rabbit in a slow cooker, and expect frozen rabbit to take about 50% longer in the oven or on the stove, as USDA notes.
Other Ways to Cook Rabbit
The braise in the recipe card is the most forgiving method. Once you are comfortable with rabbit, these four methods cover nearly every other popular rabbit recipe.
Roast Rabbit (Saddle and Legs)
Roasting suits young farmed rabbit only. Brine the pieces for 2 hours (1/4 cup kosher salt per quart of water), pat dry, rub with olive oil or butter and herbs, and wrap the saddle pieces in thin bacon to protect the lean loin. Roast the legs at 400°F (205°C) for 35 to 45 minutes and add the saddle for the last 15 to 20 minutes, basting once. Pull everything at 160°F (71°C) and rest it for 5 minutes. For a whole rabbit, USDA gives 1 to 1 1/2 hours at 325°F (165°C) or higher for a 2 to 2 1/2 lb rabbit.
Fried Rabbit (Southern-Style)
Soak farmed rabbit pieces in buttermilk with a little hot sauce for 4 hours or overnight. Dredge in flour seasoned with salt, black pepper, paprika and garlic powder, rest on a rack for 10 minutes, then shallow-fry in 1/2 inch of oil at 325 to 350°F (165 to 175°C): saddle pieces need 8 to 10 minutes and legs 15 to 20 minutes, turning once, until golden and 160°F (71°C) inside. Older or wild rabbit fries tough, so simmer it in salted water for 30 to 40 minutes first, cool, then coat and fry for 5 to 8 minutes. Serve it with a peppery gravy and buttermilk biscuits.
Rabbit Stew and Slow Cooker Rabbit
Brown the floured pieces first for flavor, then add them to the slow cooker with onion, carrots, celery, garlic, a bay leaf and enough stock (or half stock, half wine) to come about two-thirds of the way up the meat. Cook on Low for 4 to 6 hours or High for 2 1/2 to 3 1/2 hours for farmed rabbit, and 6 to 8 hours on Low for wild rabbit, until the meat falls from the bone. Always thaw rabbit before it goes in. For a stovetop stew, simmer covered for 1 to 1 1/4 hours (farmed). Pick the meat from the bones before serving if you want a boneless stew, much like a classic beef stew.
Grilled Rabbit
Marinate farmed rabbit pieces for 2 to 8 hours in olive oil, lemon juice, garlic, rosemary and a pinch of chili flakes. Grill over medium heat, 350 to 400°F (175 to 205°C), with the lid closed: legs take 20 to 30 minutes and saddle pieces 10 to 12 minutes, turning every few minutes and basting with the marinade (boiled first if it touched raw meat). Use two-zone heat so the lean meat cooks through on the cooler side without burning. Pull at 160°F (71°C) and rest for 5 minutes.
Step-by-Step Photos: Braised Rabbit
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Buy a farmed fryer for your first try. USDA defines a fryer as a rabbit under 12 weeks old weighing 1½ to 3½ lb. The meat is tender and mild, and a 2½ to 3 lb rabbit feeds 4 people as a braise.
- Dry the pieces well before browning. Wet meat steams instead of browning, and the browned crust and fond are what flavor the sauce.
- Keep the braise at a lazy simmer. Rabbit has very little fat, so hard boiling tightens the muscle and makes it stringy. In a 325°F (165°C) oven the liquid should barely bubble.
- Use a thermometer, not the clock. Check the thickest part of a hind leg away from the bone. It must read at least 160°F (71°C); for a braise, keep going past that until the meat pulls easily from the bone.
- Swap the dairy if you like. Skip the cream and finish the sauce with 1 tablespoon cold butter, or just reduce it a little longer. Out of Dijon? See these Dijon mustard substitutes.
- Wine-free version: replace the wine with more stock plus 1 tablespoon white wine vinegar or apple cider vinegar for brightness.
- Watch for small bones. Rabbit has fine rib and spine bones. Cut the saddle cleanly with a cleaver or heavy knife rather than sawing, so bones do not splinter.
Mistakes to Avoid When Cooking Rabbit
- Cooking it like steak. Rabbit has almost no fat marbling. High, dry heat for a long time leaves it dry and stringy; use moist heat or short, careful cooking.
- Cooking every piece for the same time. The saddle is done long before the hind legs. Stagger them, or cook the legs and saddle separately.
- Serving it pink. Unlike beef or lamb, rabbit should not be served rare. Cook it to at least 160°F (71°C).
- Boiling the braise. A rolling boil makes the meat tight and dry. Keep it at a bare simmer.
- Skipping the gloves with wild rabbit. Wear gloves while cleaning and jointing wild rabbit, and check the liver for white spots.
- Slow-cooking frozen rabbit. USDA advises thawing rabbit before it goes into a slow cooker, so it does not sit too long at unsafe temperatures.
Braised Rabbit in White Wine and Mustard
4
servings25
minutes1
hour40
minutes520
kcal2
hours5
minutesA French-style braised rabbit: a whole rabbit jointed into serving pieces, rubbed with Dijon mustard, browned with bacon and shallots, then braised in white wine, stock, thyme and bay at 325°F (165°C) until fork-tender and at least 160°F (71°C) inside, finished with a creamy whole-grain mustard sauce.
Ingredients
- For the Rabbit
2 1/2 to 3 lb whole rabbit (farmed fryer), cut into 8 to 10 pieces (see the jointing steps above)
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons Dijon mustard, for rubbing
2 tablespoons all-purpose flour, for dusting
2 tablespoons olive oil
1 tablespoon unsalted butter
- For the Braise
3 oz thick-cut bacon or pancetta, diced
2 large shallots, thinly sliced (or 1 small yellow onion)
4 garlic cloves, thinly sliced
1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 cup chicken stock, low sodium
4 fresh thyme sprigs
1 small fresh rosemary sprig
2 bay leaves
- To Finish
1 tablespoon whole-grain mustard
1/3 cup heavy cream (optional; see tips for a dairy-free finish)
1 teaspoon lemon juice
2 tablespoons fresh parsley, chopped
Directions
- Prepare
- Joint the rabbit into 8 to 10 pieces: 2 front legs, 2 hind legs and the saddle (loin) chopped into 4 to 6 pieces. Keep the rib cage and belly flaps for stock. Pat every piece dry with paper towels.
- Season the pieces all over with the salt and pepper, rub them thinly with the Dijon mustard, then dust lightly with the flour, shaking off the excess. Heat the oven to 325°F (165°C).
- Brown
- Heat the olive oil and butter in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown the rabbit in batches without crowding, 4 to 5 minutes per side, until golden. Move the pieces to a plate.
- Lower the heat to medium. Add the bacon and cook for 4 to 5 minutes until crisp and the fat has rendered. Add the shallots and garlic and cook for 2 to 3 minutes, stirring, until soft but not browned.
- Braise
- Pour in the wine and scrape up the browned bits from the bottom of the pot. Boil for 3 to 4 minutes until reduced by about half. Add the stock, thyme, rosemary and bay leaves.
- Return the hind legs and front legs to the pot (keep the saddle pieces aside, since they cook faster). The liquid should come about halfway up the meat. Bring to a simmer, cover and braise in the oven for 45 minutes.
- Add the saddle pieces, turning them in the liquid, cover again and braise for 30 to 45 minutes more, until the hind-leg meat pulls easily from the bone and reads at least 160°F (71°C) in the thickest part. Wild rabbit usually needs 30 to 60 minutes longer; add a splash of stock if the pot looks dry.
- Finish the Sauce
- Lift the rabbit onto a warm platter and cover loosely with foil. Discard the herb stems and bay leaves. Set the pot over medium heat and simmer the liquid for 3 to 5 minutes.
- Stir in the whole-grain mustard and the cream and simmer for 2 to 3 minutes, until the sauce lightly coats a spoon. Add the lemon juice, then taste and adjust the salt and pepper.
- Return the rabbit to the sauce, turn the pieces to coat, scatter with parsley and serve hot with mashed potatoes, polenta or crusty bread.
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What to Serve With Braised Rabbit
The mustard and wine sauce needs something soft to soak it up. Creamy mashed potatoes, soft polenta, buttered egg noodles or crusty bread are all classic. For a vegetable, try slow-cooked green beans, glazed baby carrots or a simple green salad with a sharp vinaigrette. For more ideas, see these potato side dishes.
Fried rabbit pairs with Southern sides such as biscuits, coleslaw, mashed potatoes and gravy, or a skillet of cornbread. To drink, the same dry white wine you cooked with works well, as does a light red such as Pinot Noir.
How to Store and Reheat Rabbit
- Refrigerate leftovers within 2 hours of cooking, in an airtight container with the sauce, and eat them within 3 to 4 days (USDA guidance).
- Freeze cooked rabbit in its sauce for up to 4 to 6 months for best quality, then thaw it overnight in the refrigerator.
- Reheat gently, covered, on the stovetop over medium-low heat or in a 325°F (165°C) oven with a splash of stock, until it reaches 165°F (74°C) in the center, as USDA recommends for leftovers.
- Make ahead: the braise tastes even better the next day. Cool it, refrigerate it overnight, lift off any fat and reheat.
What Is "Rabbit Starvation"?
"Rabbit starvation," also called protein poisoning, is a form of malnutrition described by Arctic explorers, trappers and frontier travelers who lived for weeks on very lean wild game with almost no fat or carbohydrates. Accounts describe diarrhea, headache, fatigue and constant hunger even after large meals.
The cause is not rabbit itself but a diet in which nearly all calories come from lean protein. The liver can only convert a limited amount of protein into energy each day; commonly cited estimates put the upper limit at roughly 35 percent of total calories. Wild rabbit, at around 2 grams of fat per 100 grams, is lean enough to make the problem easy to reach if it is the only food available.
Eating rabbit as part of a normal diet is not a concern. A serving of braised rabbit with a sauce, potatoes or bread is a balanced, high-protein meal.
Frequently Asked Questions
What is the best way to cook rabbit?
Braising is the most reliable way to cook rabbit. Brown the pieces, then cook them covered in a little wine or stock at 325°F (165°C) for about 1 1/4 hours (farmed) or 1 3/4 to 2 1/2 hours (wild). The moist heat keeps the very lean meat juicy. Young farmed rabbit can also be roasted, fried or grilled if you watch the temperature closely.
How long does it take to cook rabbit?
A jointed farmed rabbit braises in about 1 to 1 1/2 hours at 325°F (165°C), and wild rabbit takes 1 3/4 to 2 1/2 hours. USDA gives about 1 hour to roast a 2-pound cut-up rabbit at 325°F or higher, and 1 to 1 1/2 hours for a whole 2 to 2 1/2 pound rabbit. Fried pieces take 15 to 20 minutes, and a slow cooker needs 4 to 6 hours on Low.
What temperature should rabbit be cooked to?
USDA recommends cooking rabbit to an internal temperature of at least 160°F (71°C), checked with a food thermometer in the thickest part of a hind leg, away from the bone. This applies to both farmed and wild rabbit. Reheat leftovers to 165°F (74°C).
Should you soak rabbit before cooking?
Farmed rabbit does not need soaking. Wild rabbit is often soaked for 4 to 12 hours in the refrigerator in salted water (about 1 tablespoon salt per quart) or in buttermilk to draw out blood around shot wounds and mellow the flavor. Soaking is optional; it does not make undercooked meat safe.
Is rabbit meat healthy?
Rabbit is a lean, high-protein meat. According to USDA FoodData Central, 100 grams of raw farmed rabbit has about 136 calories, 20 grams of protein and 5.5 grams of fat; wild rabbit is even leaner at around 2 grams of fat. Because it is so lean, pair it with some fat or carbohydrates, such as a sauce, potatoes or bread.
Why is my rabbit tough?
Rabbit turns tough when it is cooked too hot and fast, or when an older or wild rabbit is not cooked long enough. The lean loin dries out quickly, while the hind legs need long, gentle cooking to soften. Braise the legs low and slow, add the saddle later, and keep the liquid at a bare simmer.
Is wild rabbit safe to eat?
Yes, when handled and cooked properly. Wild rabbits can carry tularemia, a bacterial disease, so the CDC advises wearing gloves when handling rabbits and cooking game meat thoroughly. Discard any rabbit whose liver has many small white spots, and cook the meat to at least 160°F (71°C).
What does rabbit taste like?
Rabbit tastes mild and slightly sweet, somewhere between chicken and pork, with a subtle gamey note. Farmed rabbit is pale, tender and very mild. Wild rabbit is darker, leaner and more strongly flavored, closer to dark-meat chicken with a hint of game.
Sources
Food safety information on this page follows the USDA Food Safety and Inspection Service fact sheet Rabbit from Farm to Table (safe internal temperature of 160°F, roasting times, storage, thawing and leftovers), the FoodSafety.gov safe minimum internal temperatures chart, and the CDC guidance on preventing tularemia. Nutrition figures are from USDA FoodData Central.
