Are you looking for a succulent and flavorful slow-roasted rabbit recipe? If so, you've come to the right place! In this article, we'll explore the best ways to prepare and cook rabbit meat, providing you with step-by-step instructions and helpful tips to ensure a delicious and tender meal. From selecting the right cut of rabbit to choosing the perfect herbs and spices, we'll cover everything you need to know to create a slow-roasted rabbit dish that will tantalize your taste buds. So, gather your ingredients, preheat your oven, and let's begin our culinary adventure!
Here are our top 6 tried and tested recipes!
ROAST RABBIT WITH THYME
This simple Sunday roast is ready in 45 minutes, just enough time to prepare the side dishes of your choice. Get your butcher to joint the rabbit
Provided by Michel Roux Jr
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 5
Steps:
- Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
- Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
- Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.
Nutrition Facts : Calories 525 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium
SIMPLE ROASTED RABBIT
A simple roasted rabbit recipe flavored with white wine, garlic, and herbs. Tender, white meat baked in an incredibly delicious little sauce.
Provided by Adina
Categories Main Dish
Time 1h
Number Of Ingredients 7
Steps:
- 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.
- In a small bowl mix olive oil, white wine, 4 grated garlic cloves, 2-3 sprigs 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 degrees Celsius/ 400 degrees Fahrenheit.
- Add 3-4 whole garlic cloves and the remaining rosemary sprigs to the roasting pan. Pour in the water.
- Bake 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.
- 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 degrees Celsius/ 160 degrees Fahrenheit. Checking with a thermometer is the best way to ensure that the rabbit is safe to eat but not overcooked. If you overcook it, it will become dry.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 606 kcal, Carbohydrate 4 g, Protein 76 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 215 mg, Sodium 624 mg, Fiber 1 g, UnsaturatedFat 16 g
WILD RABBIT SLOW COOKED WITH ROSEMARY, OLIVE OIL & GARLIC
The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn
Provided by Mike Robinson
Categories Dinner, Main course
Time 3h
Number Of Ingredients 6
Steps:
- Use a really big casserole dish - one that'll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
- When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don't try to slow-cook this in the oven as it just won't bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.
Nutrition Facts : Calories 871 calories, Fat 68 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.6 milligram of sodium
WHOLE ROASTED RABBIT WITH GARLIC, ROSEMARY AND CORIANDER
I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also use hot paprika. Adapted from The Basque Kitchen. Prep time is marinating time.
Provided by Chocolatl
Categories Rabbit
Time 3h35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Line a sheet pan with parchment paper.
- Spread rabbit out as flat as possible and place it on prepared pan.
- Season both sides with salt and pepper.
- Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
- Rub mixture over both sides of rabbit.
- Cover and refrigerate 2-3 hours.
- Preheat oven to 475°F.
- Uncover rabbit.
- Roast until tender and cooked through, 30-35 minutes.
ROASTED RABBIT FOR A SUNDAY DINNER
Rabbit is hard to come by these days, but if you're fortunate enough to have a local butcher who will supply more traditional meats like mutton, oxtail and trotters, ask him about rabbit. This recipe calls for the rabbit supplied skinned and gutted, but whole (many butchers often portion the rabbit up automatically). Rabbit meat is the leanest you will ever eat - pure protein and with a great, rich flavour.
Provided by Bunny Mazonas
Categories European
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If rabbit is not already prepared, wash it and trim away any skin and unwanted parts. Most rabbits come with the kidneys and other organs, regardless of whether they are prepared. Reserve these.
- Mix sausage meat and breadcrumbs together, kneading in the rosemary. Stuff the chest cavity of the rabbit with the stuffing, and continue down the torso, leaving a firm mound of stuffing from chest-groin.
- Wrap bacon rashers around rabbit, securing at the back with toothpicks, to seal stuffing inches.
- Roast rabbit on a medium/low heat for 1 hour, turning from one side to the other regularly and basting with any leaked juices.
- Meanwhile, boil potatoes in lightly salted water until firm, but starchy on the outide. Drain.
- Remove rabbit from roasting tray and set aside. Add lard to tray - once melted, toss in the pearl onions (whole), the carrots (roughly chopped into large pieces) and the potatoes. Toss vegetables in meat juices and lard, then replace rabbit on top. Roast a further 30 minutes, spooning over the hot lard as required, or until onions begin to blacken and potatoes turn golden and crisp.
- Using a slotted spoon, remove and set aside the rabbit and vegetables, allowing each spoonful to drain any juices back into the roasting pan.
- Pour stock into pan and scrape the bottom to lift up any stuck pieces of meat or vegetable, and to thoroughly combine the stock with the juices.
- Pour mixed stock and juice into a pot, adding a sprig of rosemary and the reserved rabbit organs. Place rabbit and vegetables back in over on a very low setting to keep warm.
- When stock reaches a rolling boil, mix the teaspoon of flour with a little water to form a paste, and add to the stock. Once thick and rich, taste and season to preference. Strain stock to remove organs and rosemary.
- Serve rabbit, surrounded with the roasted vegetables, and with the stock offered on the side as a gravy. Goes beautifully with redcurrant jelly.
Nutrition Facts : Calories 651.6, Fat 51.5, SaturatedFat 18.5, Cholesterol 62.3, Sodium 603.8, Carbohydrate 35.8, Fiber 5, Sugar 5.5, Protein 11.1
ROASTED RABBIT WITH POTATOES AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season the rabbit with salt and pepper and place in a non-corrosive dish. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
- Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.
- Add the remaining oil and toss the potatoes so that they are coated and won't stick to the bottom of the roasting pan. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.
Nutrition Facts : @context http, Calories 1250, UnsaturatedFat 44 grams, Carbohydrate 80 grams, Fat 64 grams, Fiber 12 grams, Protein 89 grams, SaturatedFat 13 grams, Sodium 2071 milligrams, Sugar 4 grams
Tips for Cooking a Perfect Slow-Roasted Rabbit:
- Choose the Right Rabbit: Select a young, tender rabbit that weighs around 2 to 3 pounds for the best flavor and texture.
- Prepare the Rabbit Properly: Remove any excess fat and organs from the rabbit cavity, and rinse it thoroughly inside and out. Pat the rabbit dry with paper towels.
- Marinate the Rabbit: Marinating the rabbit in a flavorful mixture of herbs, spices, and liquids (such as olive oil, wine, or buttermilk) helps tenderize the meat and infuse it with flavor. Marinate the rabbit for at least 4 hours, or up to overnight.
- Season Generously: Before roasting, season the rabbit liberally with salt and pepper, both inside and out. You can also add other seasonings of your choice, such as garlic powder, onion powder, paprika, or thyme.
- Roast Low and Slow: Slow-roasting the rabbit at a low temperature (around 300°F) for several hours allows the meat to cook evenly and become fall-off-the-bone tender.
- Baste Regularly: Basting the rabbit with the cooking juices during roasting helps keep the meat moist and flavorful. Use a spoon or pastry brush to baste the rabbit every 30 minutes or so.
- Check for Doneness: Insert a meat thermometer into the thickest part of the rabbit's thigh. The rabbit is cooked when the internal temperature reaches 165°F.
Conclusion:
Slow-roasted rabbit is a delicious and versatile dish that can be enjoyed in many different ways. By following these tips, you can create a succulent, flavorful rabbit that your family and friends will love. Serve the rabbit with roasted vegetables, mashed potatoes, or a simple salad for a complete meal. For more detailed instructions and additional recipe variations, refer to the individual slow-roasted rabbit recipes provided in the article. Happy cooking!
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