Rabbit dishes

Paella ( , ; ; ) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.

Mulukhiyah (Arabic: ملوخية, romanized: mulūkhiyyah), also known as mulukhiyya , molokhiyya, melokhiyya, molohiya or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, '''Jew's-mallow, nalta jute, or tossa jute'. It is used as a vegetable and is mainly eaten in Egypt, the Levant (Lebanon, Syria, Palestine, Jordan and Israel), Sudan, Cyprus, Libya, Tunisia, Nigeria, and Algeria. It is called saluyot in the Philippines. Mulukhiyah'' is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth;

thumb|right|Maciej, King of Kings by Antoni Kozakiewicz (1841–1929) from Book VI of Pan Tadeusz Cuniculture is the agricultural practice of breeding and raising domestic rabbits as livestock for their meat, fur, or wool. Cuniculture is also employed by rabbit fanciers and hobbyists in the development and betterment of rabbit breeds and the exhibition of those efforts. Scientists practice cuniculture in the use and management of rabbits as model organisms in research. Cuniculture has been practiced all over the world since at least the 5th century.

Cacciatore () or cacciatora is an Italian dish prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine.

Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar.

thumb|right|Chicken cabidela Cabidela () or arroz de cabidela (cabidela rice) is a Portuguese dish made with poultry, usually a rooster (male chicken). It is typical of the northern Minho region. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (to prevent clotting) while the rice is boiling, much like "jugged" or "civet" dishes. The blood is captured when the animal is slaughtered and imparts a brown color to the dish. Occasionally, white rice can be served with the dish, although this is not common. Cooking with blood is an antique custom c

cured meat (beef, goat…, but not porc)

Rabbit stew, cuisine of Malta

thumb|right|Area of consumption

Ostropel is a typical Romanian stew that is primarily made from chicken mixed with a thick tomato sauce. Additionally, garlic or spring onions can be added to the dish. Rabbit, lamb, or other types of meat are also sometimes used and, alternatively, vegetarian versions can be made during fasting periods.

rabbit meat dish

stew from the southern US, containing tomatoes, beans, corn, okra, and game meat (squirrel, rabbit, possum, or substituted with chicken)

Karminadle, gehaktyz, karbinadle, or kardinadle, is a Silesian dish, meatballs traditionally prepared from pork. When served with potato pureé, kasza or rice, they constitute a traditional Upper Silesian karminadle.