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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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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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.


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


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.