Garlic Roasted Rabbit

Name: Garlic Roasted Rabbit
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6 serving
Ingredients: 1 rabbit; 1 pound pork belly; 1 large onion; 4 cloves garlic; ½ Tablespoon salt; ½ cup water

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
6
Calories
922 kcal
Course
Main Course
Cuisine
Czech

Garlic Roasted Rabbit

Nora Tran

Report

Allow me to share a delightful Czech recipe for roasted rabbit with garlic. Since rabbit meat is quite lean, I include slices of pork belly to enhance the juiciness and impart a perfect flavor to the dish.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1 rabbit whole; weighing 5-6.5 lbs (2.5-3 kg)
1 pound pork belly skinless, boneless
1 large onion peeled and sliced
4 cloves garlic peeled and minced
½ Tablespoon salt
½ cup water

Add to Shopping List

Instructions

Clean the rabbit thoroughly to remove any remaining hair. Rinse it and pat it dry. Peel the onion and slice it into rings. Peel and mince the garlic. Cut the pork belly into pieces approximately 1 ½ inches (3-4 cm) thick.
Salt the pork belly pieces. Rub the rabbit all over with minced garlic and salt.
Place the pieces of pork belly in the baking dish, then layer the onions on them. Set the rabbit on this prepared base. Carefully pour about ½ to ¾ cup (120-180 ml) of water into the baking dish, making sure not to splash the rabbit meat.
Cover with a lid and cook.
How long to roast a rabbit? Roast the rabbit in an oven preheated to 340 °F. After an hour, remove the lid. Continue baking for another 60-90 minutes until the water has evaporated and the rabbit begins to roast rather than stew. During this time, ensure the meat does not overcook by basting it with the juices every 10-15 minutes. After a total of two to two and a half hours, the rabbit and pork belly should be done.

Notes

SERVING:
SERVING: Potato dumplings and sautéed spinach make excellent accompaniments to this rabbit roast. Arrange 4-6 dumplings around the perimeter of each plate, then add the rabbit and pork belly pieces. Top the dumplings with the onions and pan juices. Finally, add a scoop of sautéed spinach to complete the dish.
Rabbit meat is lean and contains little fat, which can make the roast dry. Therefore, combining roast rabbit with pork belly is an excellent solution. This method was how my granny roasted a rabbit, and I have to say that her version of rabbit-pork belly combo was absolutely delicious.
If you bake the rabbit without pork belly, it is a good idea to add some pork lard to the baking dish and baste the rabbit more frequently during roasting.

Nutrition Information

Show Details

Calories 922kcal (46%) Carbohydrates 3g (1%) Protein 106g (212%) Fat 51g (78%) Saturated Fat 18g (90%) Polyunsaturated Fat 6g Monounsaturated Fat 22g Cholesterol 422mg (141%) Sodium 835mg (35%) Potassium 1899mg (54%) Fiber 0.5g (2%) Sugar 1g (2%) Vitamin A 8IU (0%) Vitamin C 3mg (3%) Calcium 69mg (7%) Iron 15mg (83%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 922 kcal

% Daily Value*

Calories	922kcal	46%
Carbohydrates	3g	1%
Protein	106g	212%
Fat	51g	78%
Saturated Fat	18g	90%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	22g	110%
Cholesterol	422mg	141%
Sodium	835mg	35%
Potassium	1899mg	40%
Fiber	0.5g	2%
Sugar	1g	2%
Vitamin A	8IU	0%
Vitamin C	3mg	3%
Calcium	69mg	7%
Iron	15mg	83%