The term alla cacciatora is widely used in Italian cuisine, referring to a way of preparing game meat. Coniglio alla cacciatora or hunter’s style rabbit is a delicious Italian dish made with unboned rabbit meat cut into small pieces, marinated in vinegar and cooked in rosso— meaning with tomatoes, and lots of red wine.

Like most spezzatini (dishes made with smaller pieces of meat containing bones), coniglio alla cacciatora can be made ahead - in fact, it tastes even better when made in advance.

Conejo al ajillo is a traditional dish that's believed to originate from the farmers who used to cook in their countryside cabins. The dish is made with rabbit, potatoes, garlic, vinegar, salt, and olive oil. The rabbit is cut into smaller pieces and fried in olive oil until browned.

The potatoes are fried and then placed in the pan with the rabbit, lots of crushed garlic, vinegar, and salt. The rabbit is then cooked until the vinegar has evaporated. Once done, it's recommended to serve conejo al ajillo in a clay pot, with a fresh salad and allioli on the side.

Lapin à la crème is a traditional dish originating from France. The dish is usually made with a combination of rabbit meat, dry white wine, smoked bacon, crème fraîche, flour, egg yolks, carrots, garlic, onions, salt, pepper, and bouquet garni.

The rabbit is cut into pieces that are browned in butter. Bacon is added to the pan and the combination is sprinkled with flour and covered with white wine. Onions, carrots, garlic, salt, pepper, smoked bacon, and bouquet garni are added to the pot, and the mixture is cooked over low heat. 

Conejo con arroz is a traditional dish that combines rice with rabbit meat. There are numerous variations on this specialty throughout Spain, with some calling for making the dish in the style of a paella, where it consists of a thin layer of rice with pieces of rabbit on top, and others preparing it as an arroz caldoso, retaining a little bit of the cooking liquid.

Apart from the rabbit and rice, other typical ingredients used for making this dish include onions, tomatoes, peppers, carrots, garlic, and olive oil, while the combination is usually flavored with saffron, bay leaves, paprika, salt, and pepper. To prepare conejo con arroz, the pieces of meat are typically browned before they’re combined with the other ingredients and simmered in water or broth. 

Lapin á la Kriek is a traditional dish consisting of lean rabbit meat that's served in a sauce made with Kriek, a sour lambic beer flavored with cherries. The rich flavors of the meat are a great match for the sour and sweet Kriek. Other ingredients include onions, prunes, thyme, and bay leaves.

The sauce is sometimes thickened with a bit of flour. Once prepared, the dish is usually served with fries or mashed potatoes on the side.