5 from 12 votes
Garlic Roasted Rabbit
Garlic Roasted Rabbit pairs a whole rabbit with succulent pork belly and aromatic onion and garlic, slow-cooked to develop tender, flavorful meat. The pork belly's fat helps keep the lean rabbit moist during roasting. The dish is prepared in a covered baking dish with water to create a stew-like environment before finishing uncovered to roast and brown the meat.
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings:
6
Calories:
922 kcal
Course:
Main Course
Cuisine:
Czech
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 922
% 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.