0 from 12 votes
Garlic Roasted Rabbit
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.
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
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
- 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
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
% 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.