Garlic Roasted Rabbit
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
6
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Calories
922 kcal
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Course
Main Course
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Cuisine
Czech
Garlic Roasted Rabbit
Description
This Garlic Roasted Rabbit recipe begins by seasoning minced garlic and salt into a whole cleaned rabbit and pork belly pieces. The pork belly is layered in a baking dish with sliced onion rings on top, then the rabbit is set above these. Water is added to create steam and moisture during an initial covered cooking phase, which gently tenderizes the meats.
After roasting covered for about an hour at 340°F, the lid is removed for an additional 60–90 minutes to allow the water to evaporate and the rabbit to brown rather than stew. Basting with pan juices every 10–15 minutes helps develop a flavorful crust while preventing the lean rabbit meat from drying out, compensated by the rich pork belly fat.
This dish pairs well with potato dumplings and sautéed spinach, with the pan juices and onions spooned over the dumplings to take advantage of the cooking flavors. The preparation balances the rabbit’s lean texture with the fattier pork belly and aromatic garlic and onions to create a rich, tender roast suitable for a special meal.
Cooking with pork belly is key to maintaining moisture in this lean rabbit roast. If roasting rabbit alone, adding pork lard or frequent basting can help. Leftovers and adjusted serving quantities depend on the size of the rabbit and pork belly used.
Ingredients
- 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
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
- Serve with potato dumplings and sautéed spinach, spooning pan juices with onions over the dumplings for added flavor.
- Pork belly helps keep the rabbit moist; if omitted, add pork lard or baste the rabbit more frequently during roasting to prevent dryness.
- Roast uncovered during the last stage to allow browning and evaporation of excess moisture for a roasted finish.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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