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Slow Roasted Rabbit

Slow Roasted Rabbit

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Jane T.

Great for dinner, served with rice and homemade bread.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 63.5 g
  • 127%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 1684 mg
  • 67%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
  3. Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.
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Reviews

Rentman
29
2/5/2008

Have not had Rabbit for many years, found a local breeder and he sold me one. Cut the sugar in half and next time will cut the black pepper in half. We will be eating more rabbit.

BeachRedHead
19
1/24/2011

Flavor of the sauce was great. The cook time needs some adjusting yet as the smaller cuts were over-cooked.

NANNOUSE
16
7/29/2007

My family really enjoyed this! I was a bit apprehensive at first becoase of the sugar, but I only used 1/2 of the amount asked for, and a little less of the ketchup as well. It almost tasted like bbq sauce, I did everything else the same as it asked for in the recipe, very easy, the rabbit by the end is nicely roasted and crispy!! It was delicious, I served it with rice. Will make again.