Welsh rarebit Blushing Bunny. A version of Welsh rarebit called "" is traditionally served in the French Nord-pas-de-Calais region. The first recorded reference to the dish was "Welsh rabbit" in 1725, but the origin of the term is unknown. There is some suggestion that Welsh Rabbit derives from a South Wales Valleys staple, in which a generous lump of cheese is placed into a mixture of beaten eggs and milk, seasoned with salt and pepper, and baked in the oven until the egg mixture has firmed and the cheese has melted. Onion may be added and the mixture would be eaten with
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