Rosemary Rabbit

Rosemary Rabbit

6 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
marybcurlyq
Recipe by  marybcurlyq

“This rabbit dish is big on rosemary flavor!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (6)

Rate This Recipe
Gwen P
16

Gwen P

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 made it according to the recipe. I think I would double the onion next time, just to have plenty to serve w/the meat. I served it for company and everyone said it was fantastic.

Petrovna
8

Petrovna

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 dish. I left it to bake for 1-1/4 hour, covered for the last 30 minutes.

Domestic Deviant
5

Domestic Deviant

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 white potatoes. They were quite tasty. All and all I would make this again. Also just remember the safe internal temp of a rabbit should be 160*F so I would use a meat thermometer and use hat as a reference for when it is done.

More Reviews

Similar Recipes

Rabbit with Mustard
(13)

Rabbit with Mustard

Braised Rabbit with Mushroom Sauce
(13)

Braised Rabbit with Mushroom Sauce

Slow Roasted Rabbit
(12)

Slow Roasted Rabbit

Herb and Beer Braised Rabbit
(8)

Herb and Beer Braised Rabbit

Rabbit Fricassee Cuban-Style
(8)

Rabbit Fricassee Cuban-Style

Seared Rabbit with Rosemary Potatoes
(4)

Seared Rabbit with Rosemary Potatoes

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Braised Rabbit with Mushroom Sauce

>

next recipe:

Slow Roasted Rabbit