mezzomediRabbit
Lean, delicate rabbit, with sweet, poultry-like flesh that loves herbs.
Rabbit offers lean, delicate white meat, with a fine texture and subtle taste similar to chicken. In Mediterranean cuisine, it is traditionally prepared in stews, braised, or roasted, often accompanied by tomato, garlic, and aromatic herbs to highlight its natural delicacy.
Best pairings
Red wine Classic83%A classic Provençal pairing: delicate rabbit gains depth with a light to medium red wine.
Black olive Classic82%Black olives paired with rabbit in classic Provençal and Mediterranean stews.
Thyme Classic81%Thyme and rabbit, a Provençal dish.
Mustard Classic80%Rabbit with mustard, a French classic.
Flat-leaf parsley Classic79%Flat-leaf parsley, essential for rabbit preparations; a fresh, balancing aroma.
Green olive Classic78%Rabbit with green olives, a Provençal dish.
Rosemary Classic78%Rosemary on roasted rabbit.
White wine Classic78%White wine for braising rabbit.
Garlic Classic78%Garlic on braised rabbit.
Tomato Classic76%Rabbit with tomato (cacciatora style).
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with rabbit?
Rabbit pairs especially well with red wine, black olive, thyme, mustard and flat-leaf parsley. A classic Provençal pairing: delicate rabbit gains depth with a light to medium red wine.
What can I substitute for rabbit?
If you don't have it, try: chicken, veal, guinea fowl.