Simple Roasted Rabbit
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 -6
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Calories
606 kcal
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Course
Main Course
Simple Roasted Rabbit
Description
In this recipe, a whole rabbit is carefully cut into six portions—front and hind legs, and backstrap pieces. These pieces are placed in a roasting pan and marinated with olive oil, white wine, grated garlic, and rosemary sprigs. The seasoning mixture enhances the mild flavor of the rabbit. To roast, water is added to the pan to maintain moisture during cooking, and the meat is roasted until tender.
The slow roasting of the marinated rabbit allows the garlic and rosemary to infuse the meat, while the wine adds a subtle acidity. Roasting with added water helps prevent drying out, a common issue with rabbit meat, ensuring juiciness. Checking internal temperature with an instant-read thermometer is advised to prevent overcooking and dryness.
This dish works well as a rustic main course, potentially served with roasted vegetables or potatoes. The recipe suggests saving the leftover belly flaps and carcass for making stock, providing a practical use for all parts. Proper defrosting and planning ahead are important to ensure optimum results.
Ingredients
- 1 rabbit about 1.5 kg/ 3.3 lbs (Note 1)
- 2 tablespoons olive oil 30 ml
- ⅓ cup white wine 75 ml/ 2.5 fl.oz
- 8 medium garlic divided, cloves
- 4-5 rosemary depending on size, divided, sprigs
- ½ cup water 125 ml
- sea salt fine
- ground black pepper fine
Instructions
Cut the rabbit
- Defrost and cut the rabbit. You will need six parts for roasting: 2 hind legs, 2 front legs, and the backstrap (loin) cut into 2 pieces (Note 2).
- Place the rabbit on a large cutting board lying on its back and open it up. Cut the belly flaps. Go under the armpit and cut the front legs with the whole shoulder.
- Grab the back legs with your hands and break that part open. Find where the tailbone is and cut along there.
- Cut the backbone and the ribs. Find the last rib with your fingers and cut right along that last rib. Repeat on the other side. The whole cut will be like a V. Grab the piece with your hands and break it apart so that you can see the joint between the bones and cut right there.
- Divide the backstrap or the loin in the middle. Find where the vertebra is and cut right there. Press with the knife or use a cleaver.
- Place the pieces in a roasting tin.
- Marinate rabbit: In a small bowl, mix olive oil, white wine, 4 grated garlic cloves, 2-3 sprigs of chopped rosemary, salt, and pepper. Pour over the meat and turn the meat a few times in the marinade to coat it all over. Cover with plastic wrap/cling film and marinate for at least one hour, preferably 3-4. Remove from the fridge about 30 minutes before cooking.
- Preheat the oven to 200°C/ 400°F.
- Add 3-4 whole garlic cloves and the remaining rosemary sprigs to the roasting pan. Pour in the water.
- Roast the rabbit for about 30 to 40 minutes, flipping the meat pieces about every 10 minutes. If you’d like the meat to get more color, turn on the grill during the last 5 minutes of the cooking time.
- Cooking times: The front legs and back strap pieces are smaller than the hind legs. I usually remove them after 30 minutes already, but I always check to see if the internal temperature is right; it should be 71°F/ 160°F (Note 3).
Notes
- Use an instant-read thermometer to check that the rabbit is cooked safely but not overdone to keep it tender.
- Defrost frozen rabbit in the refrigerator over about 36 hours before cooking to ensure even thawing.
- Leftover belly flaps can be pan-fried or used in making rabbit stock along with bones and carcass.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 606kcal | 30% |
| Carbohydrates | 4g | 1% |
| Protein | 76g | 152% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 215mg | 72% |
| Sodium | 624mg | 26% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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