Rabbit Recipes & Nutritional Information


Rendezvous Farm provides rabbit raised locally in Basye. They are raised humanely and are free of added hormones, steroids, medications, herbicides and pesticides

In 2015 we will be introducing our Rendezvous Farm Cookbook that will have recipes for all the meat and egg products we sell.

Barbecued Bunny

2 quartered Rendezvous Farm rabbits

1 cup salad oil

1/4 cup vinegar

1/4 cup red wine

1 small minced onion

1 minced clove garlic

juice from 1/2 lemon

4 tbsp. Worcestershire sauce

4 tbsp. steak sauce

4 tbsp. catsup

1/8 tsp. cayenne pepper

several drops Tabasco sauce

1 tsp. celery salt

1/4 tsp. black pepper.

Combine all sauce ingredients and simmer 20 minutes, stirring frequently.  Baste quartered rabbits generously with sauce and grill over charcoal.  Turn every 5 minutes and baste heavily each time.  Meat should be ready to fall off the bone in 30-40 minutes.  Serve with corn on the cob, cole slaw and fresh rolls.  Feeds 6 to 8.

Braised Rabbit

2 cut up Rendezvous Farm Rabbits

1 1/2 cups cider vinegar

1 medium chopped onion

2 tbsp. packed brown sugar

1 tbsp. dry mustard

2 tsp. salt

1 1/2 cups all purpose flour

1 tbsp. granulated sugar

1/2 tsp. black pepper

1/4 tsp. nutmeg

vegetable oil

3 cups water

Place rabbit in shallow glass dish.  Mix vinegar, onion, brown sugar, mustard and salt; pour over rabbit.  Cover and refrigerate at least 12 hours, but no longer than 24 hours.  Turn rabbit occasionally.  Drain rabbit and pat dry.  Mix 1 cup flour, granulated sugar, pepper and nutmeg.  Coat rabbit with mixture.  Heat oil in skillet.  Cook rabbit until brown and remove from skillet.  Drain oil, saving 1/2 cup.  Stir in 1/2 cup flour, stir in water slowly.         Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Place rabbit in gravy and simmer until tender, 1 to 1 1/2 hours.  Stir in additional water if necessary.  Feeds 4 to 6.


Buggs In Bisquick

2 cut up Rendezvous Farm rabbits

1  cup flour

1/2 cup chopped onion

1/2 cup chopped celery

2 tbsp. salt

1 tbsp. pepper

1 tsp. thyme

1/2 tsp. oregano

1/2 tsp. basil

shortening or cooking oil


Combine flour and all 5 spices in a heavy paper bag.  Shake well.  Put rabbit pieces into the bag and shake again.  Be sure each piece is coated with seasoned flour.  Brown pieces in skillet over medium heat.  Remove meat from skillet and pour off most of the shortening, leaving 1/4 cup in skillet.  Sprinkle 1/4 cup seasoned flour in the skillet and stir with a fork until flour browns.  Add rabbit, celery and onions, cover with cold water and simmer covered for 1 hour until meat is tender.  Make a Bisquick dough, using directions on box, and drop walnut size dough pieces into the skillet.  Cook uncovered 15-20 minutes until dough is done throughout.  Feeds 6 to 8.  

Crocked Rabbit

2 cut up Rendezvous Farm rabbits



2 tbsp. vegetable oil

1 sliced onion

1 tbsp. lemon juice

1 rounded tsp. sugar

1/4 tsp. mace

1 bay leaf

2 sprigs parsley

1 cup port wine

2 tbsp. currant jelly

2 tbsp. cornstarch

Season rabbits with salt and pepper.  Heat oil in a heavy skillet.  Brown rabbit and lightly brown onion.  Transfer rabbit and onion to crock pot and add lemon juice, sugar, mace, bay leaf, parsley and wine.  Cover and cook on LOW heat for 8 to 9 hours.  Remove rabbit and turn crock pot on HIGH.  Add currant jelly to juice in pot and let melt.  Dissolve cornstarch in an equal amount of cold water and stir into liquid in crock pot.  Cook until slightly thickened.  Return rabbit to crock pot and heat through.  Serve gravy over rabbit.  Feeds 4 to 5.

Rendezvous Rabbit Stew

1 large or 2 small cut up Rendezvous Farm rabbits

1 tsp. salt

3 tbsp. butter

1 cup cubed potatoes

1/2 cup sliced celery

1/2 cup sliced carrots

1 medium sliced onion


1 can (8 oz.) tomato sauce

1/4 cup chopped parsley

Cover rabbit with salted and simmer until rabbit is tender.  Remove rabbit and drain.  Set 2 cups of broth aside.  When cool, bone rabbit and cut into 1″ pieces.  Melt butter in deep skillet and add vegetables.  Cover and cook 15 minutes.  Add rabbit broth and tomato sauce.  Bring this mixture to a boil and add rabbit pieces, parsley, and salt to taste.  Thicken with flour and water paste and cook 15 minutes.  Feeds 3 to 4.


Fried Rabbit

Cut up Rendezvous Farm rabbit

2 tbsp. salt water

corn meal or flour

salt and pepper to taste

vegetable oil

Parboil rabbit in covered pot in salted water until tender.  Roll in corn meal or flour seasoned to taste with salt and pepper.  Brown in oil.  Feeds 3 to 4.

Nutritional Information rabbit, cooker per oz. (28.4 g)

Calories 45

Total Fat 1.84 g

Polyunsaturated Fat 0.357 g

Monounsaturated Fat 0.497 g

Cholesterol 19 mg

Sodium 44 mg

Potassium 66 mg

Total Carbohydrate 0 g

Dietary Fiber 0 g

Sugar 0 g

Protein 6.65 g