Rosemary Rabbit

Rosemary Rabbit

marybcurlyq 1

"This rabbit dish is big on rosemary flavor!"


1 h 5 m {{adjustedServings}} servings 441 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
  2. Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
  3. Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.
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  1. 8 Ratings


Tender and tasty, not to mention easy and fuss free. I had never cooked a whole rabbit before so I was a bit leery heding into this. Instead of olive oil I used bacon drippings, but otherwise ...

I've made it several times now, and it's a good recipe, classic and simple. Works with fresh or dried herbs. The only thing I adjusted was the time and temperature: I used a different baking dis...

This was great my boyfriend really loved it. I would maybe add more cumin next time. I didn't lay it on a bed of onions since my boyfriend and I aren't big fans of onion but instead I used small...