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!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

While the rabbit marinates, slice the carrots, celery, and onion into thick chunks.

Step 6

In a roasting pan or oven-safe skillet, spread the sliced vegetables evenly on the bottom as a base for the rabbit.

Step 7

Arrange the marinated rabbit pieces on top of the vegetables. Pour the dry white wine into the pan to create a moist cooking environment.

Step 8

Dot the rabbit pieces with small chunks of butter to enhance browning and flavor during roasting.

Step 9

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.

Step 10

Check for doneness by ensuring the internal temperature of the thickest part of the rabbit reaches 160°F (71°C) using a meat thermometer.

Step 11

Once fully cooked, remove the pan from the oven and let the rabbit rest for 10 minutes. This will help the juices redistribute.

Step 12

Plate the rabbit alongside the roasted vegetables and drizzle with the pan juices for added flavor. Serve immediately and enjoy!

Nutrition Facts

Serving size	1150.5 grams (1150.5g)

Amount per serving	% Daily Value*
Calories	1714

Total Fat 103.10g	132%
Saturated Fat 32.10g	161%
Polyunsaturated Fat 4.10g
Cholesterol 434mg	145%
Sodium 5106mg	222%
Total Carbohydrate 42.30g	15%
Dietary Fiber 8.70g	31%
Total Sugars 15.50g
Protein 118.40g	237%

Vitamin D 0IU	0%
Calcium 271mg	21%
Iron 13mg	74%
Potassium 2438mg	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.

Source of Calories

Fat: 59.1%

Protein: 30.2%

Carbs: 10.8%