Rosemary Rabbit Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 5, 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.
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Reviewed: 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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Photo by Petrovna
Reviewed: Jul. 24, 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.
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Cooking Level: Intermediate

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Reviewed: Sep. 10, 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.
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Photo by Domestic Deviant

Cooking Level: Expert

Living In: Atlanta, Georgia, USA
Reviewed: 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.
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Cooking Level: Expert

Living In: Snowflake, Arizona, USA

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Reviewed: Apr. 8, 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.
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Cooking Level: Expert

Home Town: Sweet Home, Oregon, USA

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