Folks are always asking me what my ‘favorite’ recipe for rabbit is. Many Americans have never eaten rabbit (and many others are appalled at the idea of eating rabbit) and i usually have a hard time picking out a favorite ‘recipe’ as i don’t really cook via recipes. Rabbit finds its way onto our table weekly and it’s a truly versatile meat, similar to chicken. In the summer i prefer to marinate and grill whole rabbits, cutting up after eating for a bowl full of meaty yum to be enjoyed by family and friends. In the cooler months i’m more inclined to use my oven or stove. Tired of the same old ‘braised’ variations, i tried something similar to grilling but with a more basic sauce. It was good enough to write down! *No photos, sorry -but a solid recipe!
This recipe really brings out the flavor of the rabbit, vs slathering it with delicious mustard sauce and i just used what herbs i had on hand. You could substitute your favorite herbs for the ones i used. The great thing about this recipe is that you cook the rabbit whole and baking time is under an hour. Be prepared for some smoke if you’re as poor an oven cleaner as i am, though. 475 is a bit on the hot side.
- 1 whole domestic rabbit (2-3.5 pounds)
- 3 medium red potatoes
- Olive oil (1/2 to 3/4 cup)
- Splash red wine vinegar
- 3 cloves garlic
- Pinch cayenne
- Sun dried tomatoes in olive oil – about 2 T of the oil and 3 or 5 little tomato halves
Split the ribcage of the rabbit and lay it out flat on its back in a roasting pan (on parchment paper). Blend all the marinade ingredients in a food processor until the garlic is mostly chopped up. Salt the rabbit well and drizzle some marinade on all 4 legs and the saddles. Flip rabbit over onto it’s belly. Be sure the belly flaps are out flat to either side of the carcass. Salt and pepper the carcass then drizzle marinade evenly over entire rabbit. Set aside in the fridge for a few hours, minimum 1 hour.
Chop potatoes somewhat small (1/2 inch pieces give or take) and toss in the food processor to pick up the rest of that lovely marinade. Add a bit more olive or grapeseed oil if necessary. Salt and then arrange to either side of the rabbit.
Preheat oven to 475. Cook for about 30-40 minutes, taking out to stir potatoes 2 or 3 times. Cook until the rabbit is tender, juice runs clear if poked and the potatoes are crisped to your liking. Place rabbit on a large cookie sheet and let cool 5 minutes or so. Cut apart with a cleaver into: 2 back legs, two front legs and 2-3 saddles. The saddles are the gourmet cut in this meal! Serve with potatoes and a sauteed green.
This is a great first recipe for trying rabbit! Easy, quick and delicious. Rabbit is more filling than chicken, so you’ll most likely have leftovers if you’re only feeding a family of two. The leftovers make great lunches as is, or can be cut up into ‘chicken salad’ style lunch meat. Enjoy!
Have you ever eaten rabbit? What’s YOUR favorite recipe?