How to Roast a Rabbit
Succulent, savory, and delightfully rustic, this guide on "How to Roast a Rabbit" walks you through creating a beautifully tender dish packed with rich, herbaceous flavor. Perfectly marinated in olive oil, rosemary, thyme, garlic, and a splash of lemon juice, the rabbit is roasted atop a bed of carrots, celery, and onion, which soak up all the juices for a side that’s as irresistible as the main. A dash of dry white wine and a touch of butter ensure the rabbit stays moist while achieving a beautifully golden finish. With step-by-step instructions, this recipe transforms a whole rabbit into a mouthwatering centerpiece for dinner, complete with hearty roasted vegetables and savory pan drippings. Ideal for special occasions or adventurous home cooks, this dish pairs wonderfully with a crusty loaf of bread or creamy mashed potatoes. Prepare to wow your dinner guests with this show-stopping, flavor-packed roasted rabbit recipe!
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Recipe Information
Ingredients
- 1 3 to 4 pounds whole rabbit
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 cloves garlic cloves
- 2 tablespoons lemon juice
- 1 cup dry white wine
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 medium carrots
- 2 stalks celery stalks
- 1 medium yellow onion
Instructions
Preheat your oven to 375°F (190°C).
Cut the rabbit into manageable pieces if it isn't already sectioned (e.g., legs, loins, and shoulders). Pat the pieces dry with paper towels.
In a small bowl, combine the olive oil, fresh rosemary (chopped), thyme, minced garlic cloves, lemon juice, salt, and black pepper. Mix thoroughly to form a marinade.
Pour the marinade over the rabbit pieces, ensuring all sides are coated evenly. Let the rabbit marinate for at least 20 minutes at room temperature, or up to 8 hours in the fridge for deeper flavor.
While the rabbit marinates, slice the carrots, celery, and onion into thick chunks.
In a roasting pan or oven-safe skillet, spread the sliced vegetables evenly on the bottom as a base for the rabbit.
Arrange the marinated rabbit pieces on top of the vegetables. Pour the dry white wine into the pan to create a moist cooking environment.
Dot the rabbit pieces with small chunks of butter to enhance browning and flavor during roasting.
Place the roasting pan in the preheated oven and cook for 60-75 minutes, basting occasionally with the juices from the pan to prevent dryness.
Check for doneness by ensuring the internal temperature of the thickest part of the rabbit reaches 160°F (71°C) using a meat thermometer.
Once fully cooked, remove the pan from the oven and let the rabbit rest for 10 minutes. This will help the juices redistribute.
Plate the rabbit alongside the roasted vegetables and drizzle with the pan juices for added flavor. Serve immediately and enjoy!
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 5106 mg | 222% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 15.5 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2438 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
