Welsh rarebit considered to be a supper or tavern dish, based on the fine cheddar-type cheeses and the wheat bread [...] . Surprisingly, it seems there was not only a Welsh Rabbit, but also an English Rabbit, an Irish and a Scotch Rabbit, but nary a rarebit." Michael Quinion writes: "Welsh rabbit is basically cheese on toast (the word is not 'rarebit' by the way, that's the result of false etymology; 'rabbit' is here being used in the same way as 'turtle' in 'mock-turtle soup', which has never been near a turtle, or 'duck' in 'Bombay duck', which was actually a dried
Rabbit stew wine, garlic, chili pepper and herbs such as rosemary, thyme, marjoram and basil. "Fenkata" is a traditional Maltese communal meal and feast prepared using rabbit in various dishes, and may include "stuffat tal-fenek", a rabbit stew, served atop spaghetti. Hasenpfeffer is a traditional stew in German cuisine prepared using hare or rabbit as a primary ingredient. Some preparation variations exist, but the blood of the hare or rabbit is traditionally used, which serves to thicken the stew. It is typically a very flavorful and delicious stew. Jugged hare and jugged rabbit are dishes that involves stewing an entire hare or