Rosemary Rabbit Recipe - Allrecipes.com
Rosemary Rabbit Recipe
  • READY IN ABOUT hrs

Rosemary Rabbit

Recipe by  

"This rabbit dish is big on rosemary flavor!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2007

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.

 
Most Helpful Critical Review
Oct 20, 2009

i have never had rabbit before, let alone cooked one. the flavor was excelent. the reason to only got 3 stars is because my husband said it was juust thrown together and i didnt cook it very good because i was scared of it. i also had to coo0k it 3 times longer than the recipe said and the rabbit was still not done.

 

7 Ratings

Aug 25, 2011

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.

 
Sep 14, 2010

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.

 
Sep 06, 2012

I was very disappointed in this recipe. This was my first attempt cooking rabbit and next time, I will try a recipe that cooks it at a low heat over time or a soup. This just was too difficult to eat.

 
May 15, 2012

We followed this recipe to a tee, except for that fact that our rabbit was cut up. It came out dry, tough, and didn't have a good flavor at all. I definitely will NOT be using the recipe again.

 

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Nutrition

  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 44.6 g
  • 89%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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