Wild Rabbit Loin Recipe – Parmigiana
Here is an easy, delicious, unique recipe to make with rabbit loins. So when your hunters come home from a successful hunt, amaze them with this tasty dish.
This recipe is excellent when they come home with a big catch. The loins of the rabbit are the most tender piece of meat. You will need about one whole rabbit, or two loins per serving, for wild rabbits.
If you substitute a domestic rabbit, one loin may be enough for a serving, depending on the size of the rabbit.
This recipe is modeled after the ever popular Chicken Parmesan, except we substitute the rabbit.
What you need
- Rabbit Loins; use domestic or wild rabbit loins. Use the remainder of the rabbit for stews or this rabbit curry.
- Bread crumbs; you can use panko, dried bread crumbs, or homemade bread crumbs, or cornflakes and cornmeal to make the dish gluten-free.
- Eggs; 2 large eggs.
- Milk
- Spices; use Italian seasoning or a mixture of parsley, basil, and oregano.
- Parmesan cheese; use freshly grated, if available.
- Salt; we like kosher salt or sea salt.
- Pepper; freshly ground black pepper is always best.
- Mozzarella cheese
- Spaghetti Sauce; homemade or store-bought, or use canned tomato sauce and add spices.
How to make it
Dress and skin wild rabbits. Wash well to remove any hair or debris. Dry well.
To remove the loin, use a sharp kitchen knife and cut along the breast bone. Then make a horizontal cut from the bottom of the loin and remove the loins, from both sides.
Use the carcass and legs to make rabbit stew or rabbit curry.
Add a tablespoon of milk to the eggs—season with salt and pepper.
Whisk until smooth.
Add spices, salt, and pepper to the bread crumbs.
Dip the loins into the egg wash. Let excess drip off for a minute.
Press the loins into the bread crumbs so that they stick to the meat.
Season tomato sauce or use canned or homemade spaghetti sauce.
Heat through. Simmer until needed.
Get oil very hot in a cast iron frying pan or heavy bottom skillet.
Carefully place loins in hot oil.
Sauté until golden brown, about 2 minutes.
Flip with tongs or a large fork.
Add a layer of the sauce to the bottom of a baking pan.
Generously sprinkle with more parmesan cheese.
Top with a slice of mozzarella.
Broil for just a few minutes to melt and brown the mozzarella. Serve immediately with your favorite pasta, cooked to al dente.
Pro tips
- Brown the loins using very hot oil. You want them to brown quickly so that they don’t overcook.
- Use your favorite homemade or store-bought spaghetti sauce.
- Add lots of Parmesan cheese to the bread crumbs and then liberally sprinkle more on the top.
- Serve immediately with your choice of vegetables or nice green salads.
- You can store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or, briefly, in the oven.
- Serve with your choice of pasta.
- Use the rabbit legs and carcass to make soup, stew, or curry.
- If you are hunting wild rabbits, it’s good to have a beagle since they will alert you when they see or smell one. The labs in the photo are terrific for breaking up the piles that they hide in, though.
Helpful tools
More wild game recipes
This Rabbit Parmesan is one of our favorite ways to enjoy rabbit loins. This is the most tender cut of the animal, and a must-try.
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Enjoy. And have fun cooking!
Wild Rabbit Parmigiana
Ingredients
- 6-8 rabbit loins cleaned, washed and thoroughly dried with a paper towel
- 2 eggs
- 2 tablespoon Milk
- salt and pepper to taste
- 1½ cup dried bread crumbs or panko
- ½ teaspoon each parsley, oregano, basil, salt and pepper
- 2 tablespoon olive oil to coat pan.
- 3 cups canned or homemade tomato sauce (if using canned I usually “doctor” it with basil, parsley, oregano, garlic and pepper)
- 1½ cup parmesan cheese separated
- 1 cup mozzarella shredded
- 1 pound pasta cooked according to package directions.
Instructions
- Start a large pot with salted water boiling for the pasta. Drop the pasta before the rabbit is done and cook according to package directions.
- Preheat oven to broil. Set up a dredging station for dredging rabbits. Place the eggs and milk in one bowl and whisk up.2 eggs, 2 tablespoon Milk, salt and pepper to taste
- Mix bread crumbs, ½ cup of parmesan and spices together in a separate bowl.1½ cup dried bread crumbs or panko, ½ teaspoon each, 1½ cup parmesan cheese
- Dredge rabbit pieces in egg and then in bread crumb mixture and set on a plate until all loin pieces are breaded. This will give them a chance to start coming to room temperature.6-8 rabbit loins
- Heat the sauce in a small saucepan. Add ½ cup of parmesan cheese to the sauce.3 cups canned or homemade tomato sauce
- Fry rabbit loins in hot oil until browned. Then place in an ovenproof casserole.2 tablespoon olive oil to coat pan.
- Top with the remainder of the parmesan and mozzarella cheese. Broil, just a few minutes until the top of the cheese, is nicely browned—about 3 minutes.1 cup mozzarella
- Serve with pasta mixed with the remainder of the sauce.
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Nutrition
Originally published January 25, 2015. Updated February 14, 2023.
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Amazing recipe! I use spaghetti squash for most of my recipes these days because I love the added flavor. Two thumbs up!
I love to use spaghetti squash as well! So much healthier for you, also! Thank you for your comment, Jess!
This is such a great website its nice to see someone who has great quality.
Thank you, John! I appreciate the vote of confidence!