Whole Roasted Rabbit With Garlic, Rosemary & Coriander
Recipe: #18898
May 08, 2015
Categories: Dinner, Main Dish, Game, Rabbit, French, Spanish, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Herbs more
"I've substituted red New Mexico chile powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also use hot paprika. Adapted from The Basque Kitchen. Prep time is marinating time."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (543.5 g)
- Calories 833.3
- Total Fat - 39.2 g
- Saturated Fat - 7.3 g
- Cholesterol - 413.3 mg
- Sodium - 259.2 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0.8 g
- Sugars - 0.2 g
- Protein - 111.7 g
- Calcium - 80.8 mg
- Iron - 16.8 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Line a sheet pan with parchment paper.
Step 2
Spread rabbit out as flat as possible and place it on prepared pan.
Step 3
Season both sides with salt and pepper.
Step 4
Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
Step 5
Rub mixture over both sides of rabbit.
Step 6
Cover and refrigerate 2-3 hours.
Step 7
Preheat oven to 475°F.
Step 8
Uncover rabbit.
Step 9
Roast until tender and cooked through, 30-35 minutes.
Tips & Variations
- Parchment paper
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