Whole Roasted Rabbit with Garlic Rosemary and Coriander
Delight your palate with the sophisticated flavors of Whole Roasted Rabbit with Garlic Rosemary and Coriander, a rustic yet elegant centerpiece for any dinner table. This recipe combines the earthy warmth of toasted coriander seeds with the bright zest of fresh lemon and the aromatic infusion of rosemary and garlic. The rabbit is generously coated in a seasoned olive oil marinade, stuffed with fragrant herbs, and roasted atop a bed of golden vegetables like carrots, potatoes, and onions, soaking up all the savory juices. Butter lends a luscious richness, while optional dry white wine elevates the dish with a subtle touch of acidity. Perfectly cooked to tender perfection and basted to retain moisture, this dish is an impressive main course that’s both hearty and refined—a true showstopper for special occasions or upscale meal planning.
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Recipe Information
Ingredients
- 1 piece Whole rabbit, cleaned
- 6 pieces Garlic, cloves
- 4 sprigs Fresh rosemary
- 2 teaspoons Coriander seeds
- 3 tablespoons Extra virgin olive oil
- 1 piece Lemon, zested and juiced
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 0.5 cup Dry white wine (optional)
- 4 cups Vegetables for roasting (e.g., carrots, potatoes, onions)
Instructions
Preheat your oven to 375°F (190°C).
Pat the rabbit dry with paper towels and set it aside to come to room temperature for 10–15 minutes. This helps ensure even cooking.
In a small skillet over medium heat, toast the coriander seeds for 1–2 minutes until fragrant, then crush lightly with a mortar and pestle or spice grinder.
Peel the garlic cloves and crush them gently with the side of a knife to release their flavor.
In a small bowl, mix together the olive oil, lemon zest, lemon juice, crushed coriander seeds, kosher salt, and black pepper.
Rub the seasoning mixture generously over the entire rabbit, ensuring it coats the interior cavity as well.
Stuff the cavity of the rabbit with the crushed garlic cloves and 2 sprigs of rosemary. Place the remaining 2 sprigs on top of the rabbit.
In a large roasting pan, arrange the vegetables in an even layer. Drizzle them with a bit of olive oil and season lightly with salt and pepper.
Place the rabbit on top of the bed of vegetables and dot the rabbit with pieces of butter for extra richness.
Roast the rabbit in the preheated oven for 60–75 minutes or until the internal temperature in the thickest part of the meat reaches 160°F (71°C). Baste the rabbit with its pan juices every 20 minutes to keep it moist.
If using white wine, pour it into the pan during the last 30 minutes of cooking to add flavor and prevent burning.
Once cooked, remove the rabbit from the oven and let it rest for 10 minutes, covered loosely with foil, to allow the juices to redistribute.
Carve the rabbit into portions and serve alongside the roasted vegetables. Drizzle with any remaining pan juices for added flavor.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.5 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1596 mg | 34% | |
*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.
