Rabbit meat has returned to Hungarian plates: the first European Rabbit Meat Days ended with great success

By: Trademagazin Date: 2025. 10. 27. 11:47

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There was huge interest in the first European Rabbit Meat Days, which were held across the country on October 4-5, 2025. The aim of the gastronomic program series is to remind Hungarian consumers of the versatility, healthiness and gastronomic values of rabbit meat, which has been forgotten by now but has been a part of Hungarian cuisine since ancient times.

A total of 32 restaurants participated in the initiative over the two days, from almost all over the country – Budapest, Debrecen, Eger, Nyíregyháza, Szekszárd, Kaposvár, Pécs and the Balaton Uplands, as well as several smaller settlements, such as Zengővárkony, Palkonya, Szálka or Lajoskomárom, which made the program a true national gastronomic collaboration.

Restaurant guests were able to taste creative and special rabbit dishes in a modern and fresh presentation, such as wild rabbit leg with rosemary, and black forest ham wrapped rabbit loin, rabbit ragout risotto or classic rabbit soup. The dishes on display helped to reinterpret rabbit meat as an easily accessible, healthy ingredient, which is an excellent choice for both holidays and weekdays.

Successful tasting over the weekend

The program series was followed by a special tasting on October 17th, taking place in five shopping centers in Pest County, where a total of two thousand rabbit meat snacks were offered to those interested. The two gourmet tastings – torn rabbit pâté with thyme and fig chutney, and torn rabbit pâté with tarragon and horseradish mousse and dried cranberries on a bed of pasta – proved to be a real crowd favorite, and customers welcomed the unusual gastronomic experience with open arms and joy.

Experiences clearly suggest that there is interest in quality, creatively prepared rabbit dishes in Hungary.

The renaissance of rabbit meat – healthy, delicious, European

The series of events, implemented in partnership with the Rabbit Product Council and the Spanish INTERCÚN, and co-funded by the European Union, is the first stage of a three-year campaign aimed at re-establishing rabbit meat as a staple of everyday and festive Hungarian cuisine. Rabbit meat is allergen- and fat-free, easily digestible, rich in vitamins and minerals, and adapts perfectly to the flavors of Hungarian cuisine.

Hungary at the forefront of rabbit meat production

“Our country is the fourth largest rabbit meat producer in Europe and the second largest exporter in the world. European rabbit meat represents reliable quality and outstanding animal welfare, environmental and food safety standards. Although Hungary is a prominent player in the export market, an important goal is to make rabbit meat an everyday item on the tables of domestic consumers”

– said Róbert Juráskó, President of the Rabbit Product Council.