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Cooking Rabbit: The Basics
Source: Recipe entered by Erich Eichler (Entered by Dee and Stephen Eichler)
Rabbit is a delicious and nutritious low-fat addition to any diet, but given the dominance of chicken, pork and beef on modern menus many people have no idea how to cook rabbit. Here is an easy, basic recipe for oven-roasted rabbit.
Serves: Serves 4
Step by Step Instructions
- Preheat oven to 350 degrees
- Rub rabbit with garlic and butter (or oil). Sprinkle with salt, pepper and your favorite herbs and seasonings. We are partial to rosemary, sage and tarragon.
- Place in oven for 30 minutes.
- Sprinkle with some of the white wine or sherry (cooking wine is fine, but it is often more expensive than cheap conventional wine).
- Turn rabbit over and cook an additional 30 minutes.
- Raise oven temperature to 450 degrees.
- Sprinkle with wine, turn the rabbit over again and sprinkle with remaining wine.
- Cook an additional 10 minutes to finish.
- These cooking times are approximate and all temperatures given are in Fahrenheit. The USDA recommends cooking rabbit to an internal temperature of 160 degrees, however the organization does not distinguish between wild and domestic rabbit in this regard. We prefer to remove the rabbit from the oven at an internal temperature of 150 degrees and allow the meat to rest before carving.
- The legs carve away from the rest of the rabbit very similarly to chicken or turkey. The meat along the back strap is extremely tender and can be removed by cutting along the spine. If desired, the carcass may be reserved to make stew or stock for a subsequent meal.
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