Prepare Pan-Fried or Sautéed Chicken I or Skillet Fried Chicken, substituting one 3-pound fryer rabbit, cut into 7 serving pieces, above. Do not attempt to use larger rabbits or hare. (If pan-fried, you may drain off the fat from the skillet and make Herb Pan Sauce). Serve with lemon wedges or hot sauce.

Cut into 7 serving pieces, above:

Whisk together on a plate:

Dredge the rabbit in the flour to coat. Melt in a large skillet or Dutch oven over medium heat:

Or cook until rendered and beginning to crisp:

Remove the bacon, if using, and set aside on a plate. Fry the rabbit pieces, in batches if necessary, until lightly browned all over, about 5 minutes each side. Transfer the rabbit to the plate with the bacon. Add to the pan and cook until softened, about 10 minutes:

Return the rabbit (and bacon if using) to the pan. If desired, flambé the rabbit with:

When the flames subside, add:

Cover and simmer the meat until done, about 15 minutes. Do not let the liquid boil at any time. Meanwhile, melt in a skillet over medium heat:

Add and cook, stirring, until lightly browned, about 15 minutes:

When the rabbit is tender, remove the herbs and lemon zest; young rabbits will take 25 to 30 minutes. Transfer the rabbit to a hot serving dish. Stir the browned pearl onions and mushrooms into the braising liquid and reduce for 5 minutes over medium heat. Pour the sauce over the rabbit and sprinkle with:

This dish is the traditional German treatment for mature wild rabbits and hares. To use farmed rabbit, we recommend finding a mature roaster.

Heat in a large skillet over medium-high heat:

Add and cook, stirring, until the onion is golden:

Add:

Bring to a boil, then reduce the heat and simmer for 1 hour. Strain and cool.

Cut into 7 serving pieces, above:

Place the pieces in a bowl, add the cooled liquid, and marinate in the refrigerator overnight.

Drain the rabbit and reserve the marinade. Pat the pieces of rabbit dry and whisk together on a plate:

Dredge the pieces in the flour to coat. Heat in a Dutch oven over medium-high heat:

Brown the rabbit pieces on both sides, in batches if necessary. Transfer the pieces to a plate, discard the fat, and reduce the heat to medium. Melt in the pot:

Add and cook until translucent and beginning to brown, about 6 minutes:

Add the reserved marinade and browned rabbit. Bring to a simmer, cover, and cook until the meat is done throughout and tender; roaster rabbits will take about 40 minutes, tougher wild rabbits and hares may take up to 2 hours. Serve with:

Combine in a large bowl:

Cut into 7 serving pieces:

Add the rabbit to the bowl, cover, and marinate in the refrigerator for at least 6 and up to 24 hours.

Cook in a Dutch oven or heavy pot over medium heat until browned and rendered:

Transfer with a slotted spoon to paper towels to drain. Remove the rabbit from the marinade (reserve the marinade) and pat dry. Season with:

Add the rabbit pieces to the pot and lightly brown on both sides. Transfer to a plate. Reduce the heat to low and cook, stirring, until starting to brown slightly:

Slowly whisk in the reserved marinade. Bring to a boil and return the bacon and rabbit to the pan. Reduce the heat, cover, and simmer for 25 minutes. Add:

Cover and simmer until the rabbit is tender, about 20 minutes more. Meanwhile, melt in a skillet over medium heat:

Add and cook, stirring until lightly browned, about 15 minutes:

Transfer the rabbit and prunes to a deep serving dish and cover to keep warm. Discard the thyme sprigs and bay leaf. Scoop out about ½ cup of the sauce from the Dutch oven and add to the skillet with the mushrooms, scraping the skillet with a wooden spatula to loosen any browned bits. Add the pearl onions, mushrooms, and pan juices to the sauce in the Dutch oven and boil over high heat until slightly thickened and the pearl onions are tender, 5 to 8 minutes. Season with:

Simmer, stirring, for 5 minutes more. Pour the sauce over the rabbit and serve immediately, sprinkled with:

Serve this French bistro classic with a salad, plenty of crusty bread, and dry white wine.

Cut into 7 serving pieces:

Generously brush the pieces with:

Season with:

Heat in a large skillet over medium heat:

Add the rabbit pieces, in batches if necessary, and lightly brown on each side. Transfer the rabbit to a platter. Discard the oil, reduce the heat to medium-low, and melt in the skillet:

Cook, stirring, until lightly browned:

Add and bring to a boil, scraping up the browned bits:

Return the rabbit to the skillet along with:

Cover and simmer gently until the rabbit is tender but still moist, about 45 minutes. Transfer the rabbit to a platter and cover to keep warm; discard the herb sprigs. Bring the sauce to a boil and cook until reduced enough to coat the back of a spoon. Stir in:

Spoon the sauce over and around the rabbit.

Use this recipe for large bone-in or boneless roasts. For backstrap roasts, tenderloins, and other small roasts that fit easily in a skillet, cook as for Pan-Roasted Beef.

Remove as much silverskin as possible from the outside of:

If desired, lard the roast. Season the outside liberally with:

Place fat side up on a rack in a shallow roasting pan and refrigerate uncovered for at least 1 hour and up to 2 days (the longer the better).

When ready to cook, set the roast out at room temperature and preheat the oven to 250°F. Brush the top of the roast with:

Place the pan in the oven and roast until a thermometer inserted into the center of the thickest part registers between 120° and 130°F for rare to medium-rare (or, to comply with USDA safety guidelines, cook to 160°F). For a thick roast, this may take 2 hours or more; for a boneless loin roast, begin checking the temperature after 30 minutes. Remove from the oven and let rest uncovered for 30 minutes (the temperature will continue to rise 5 to 10 degrees during this time). Meanwhile, set the oven to 500°F.

Once the meat has rested, return it to the hot oven and roast until the outside is well browned, about 10 minutes more. Transfer the roast to a platter and cover to keep warm. Drain all fat from the roasting pan, set over medium-high heat, and add:

Boil, scraping up any browned bits, until the sauce is reduced to 1 ½ to 2 cups. Transfer to a saucepan set over high heat and add:

Boil until slightly thickened, 2 to 3 minutes. Season to taste with:

Carve the roast into ⅛- to ½-inch slices. Add any juices that have accumulated on the platter to the sauce and serve on the side.

For less tender cuts of farmed venison, such as shoulder and neck roasts or shanks, prepare as for Beef Pot Roast or Stracotto. For mature, tough wild venison roasts, prepare as for Sauerbraten or Boeuf Bourguignon (letting the venison marinate overnight for the latter). Cook as directed until tender; the length of time will depend on the size and shape of the roast (and how mature the animal was when harvested).

Use steaks cut from the loin or tender portion of the leg for this recipe.

Have ready:

Season on both sides with:

Heat in a heavy skillet over high heat:

Quickly brown the meat, 2 to 3 minutes each side or until the internal temperature of the meat reaches 120° to 130°F for rare to medium-rare. Transfer to a plate. If desired, prepare:

Or, you may serve the steaks with:

Or top each steak with a thin slice or dollop of a:

Ground venison is very lean and is best when combined with a bit of fattier ground beef.

Combine:

Or chill and grind together:

Shape, season, cook, and serve as for Hamburger Patties. Alternatively, substitute the venison mixture for the ground beef in Becker Burgers or Beet and Caper Burgers.

Gentle cooking—and lots of butter—is sometimes the best approach for treasured backstrap and tenderloin medallions.

Place one at a time between sheets of wax paper and gently pound until ¼ inch thick:

Season to taste with:

Melt in a large heavy skillet over medium heat:

Add the medallions, in batches, and cook until browned, 1 to 2 minutes per side. Transfer the meat to a platter. Add to the skillet:

Warm the sauce for about 1 minute, then stir in any accumulated juices from the venison. Pour over the medallions and serve with:

Heat in a large pot or Dutch oven:

Brown in batches:

Transfer to a platter and set aside. Drain off any fat and add to the pot:

When the butter has melted, add and cook, stirring, until softened, about 5 minutes:

Add the browned meat, along with:

Bring to a boil, then reduce to a simmer, cover, and simmer until the meat is fork-tender, about 2 ½ hours. Transfer the meat to a plate, discard the bay leaf, and thoroughly skim off any fat. If desired, reduce the braising liquid over high heat until it has thickened, or mash together with a fork in a small bowl:

Whisk the mixture into the braising liquid. Season to taste with:

Return the meat to the sauce and heat through. Serve over:

Garnish with:

Trim all but a ¼-inch thickness of fat from:

Season all over with:

If desired, tie securely every 2 inches so that the roast holds its shape. Place fat side up on a rack in a shallow roasting pan and refrigerate uncovered for at least 1 hour and up to 2 days.

When ready to cook, set the roast out at room temperature and preheat the oven to 250°F. Place the pan in the oven and roast until a thermometer inserted in the center of the thickest part registers 120° to 130°F for rare to medium-rare, 1 ¼ to 2 hours. As the roast cooks, prepare:

Remove from the oven and let rest uncovered for 30 minutes (the temperature will continue to rise 5 to 10 degrees during this time). Meanwhile, set the oven to 500°F.

Once the meat has rested, brush it all over with the glaze, return to the oven, and roast for 5 minutes. Take the roast out, glaze it again, and cook until nicely browned, about 5 minutes more. Slice the roast and, if desired, top each slice with a generous dollop of: