Slow Roasted Rabbit

Slow Roasted Rabbit

16
Jane T. 0

"Great for dinner, served with rice and homemade bread."
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Ingredients

1 h 50 m servings 626 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 63.5 g
  • 127%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 1684 mg
  • 67%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
  3. Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Reviews

16
  1. 17 Ratings

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Most helpful positive review

Have not had Rabbit for many years, found a local breeder and he sold me one. Cut the sugar in half and next time will cut the black pepper in half. We will be eating more rabbit.

Most helpful critical review

I was looking for a slow roasted method for cooking rabbit, not a simmering / basting method. The title is misleading.

Have not had Rabbit for many years, found a local breeder and he sold me one. Cut the sugar in half and next time will cut the black pepper in half. We will be eating more rabbit.

Flavor of the sauce was great. The cook time needs some adjusting yet as the smaller cuts were over-cooked.

My family really enjoyed this! I was a bit apprehensive at first becoase of the sugar, but I only used 1/2 of the amount asked for, and a little less of the ketchup as well. It almost tasted l...

I deboned the rabbit into small bite size pcs first. Everybody loved it! They thought it was pork ribblets. They were surprised when I told them it was rabbit and they asked for the recipe! Th...

I was looking for a slow roasted method for cooking rabbit, not a simmering / basting method. The title is misleading.

This was a great recipe, the meat was very tender! Thanks for posting it!

Its recipes like these that make me think...where did I go wrong? I'm sorry, I've never given anyone a two star rating before, I actually feel bad about this, but fair is fair. I followed the re...

This was the first time cooking and eating rabbit. Followed the recipe to the tee and it was the best! I will be eating rabbit again!

Delicious, Tender,Easy.A Keeper!!!