Creamy Rabbit with Parmesan

Creamy Rabbit Recipe

How we came to our creamy rabbit recipe: two years ago, we started raising rabbits to add a different source of protein to what we grew on our homestead.

One of the challenges in raising rabbit for meat is that most of us didn’t grow up eating rabbit. We don’t really know how to prepare it because it’s unfamiliar.

Adding to the challenge – we are on a carnivore diet, this makes it even more difficult. However, this dish is a huge success for both the carnivores AND the ketovores in our house.

Have you recently started raising rabbits as a protein source on your homestead? Try it and let us know what you think!

Creamy Rabbit

Serving Size:
2 cups
50 minutes


  • One whole rabbit
  • One stick of butter
  • One block of cream cheese
  • Block of parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp dill weed
  • 1/2 tsp Redmond’s Real Salt


  1. Place the whole rabbit, the stick of butter, and the block of cream cheese (broken up into smaller pieces) into the InstaPot pressure cooker. Do not add any water.
  2. Cook this for 40 minutes.
  3. Remove the rabbit from the pressure cooker.
  4. Remove the meat from the bone and shred it into a separate large bowl.
  5. Pour the juices from the pot into a food processor.
  6. Add the garlic, dill, and Redmond’s Real Salt.
  7. Turn on high until all the cream cheese is liquidated.
  8. Pour over rabbit in the bowl.
  9. Serve into bowls using a ladle.
  10. Grate parmesan cheese over the top to your taste.

Looking to know more about the how homegrown rabbit compares to homegrown chickens? Check out this link here.

As a homestead tip, you may want to visit this website. He has fantastic information about caring for and keeping of rabbits.

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