Whole Roasted Rabbit With Garlic, Rosemary & Coriander
May 08, 2015
"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."
- 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
Line a sheet pan with parchment paper.
Spread rabbit out as flat as possible and place it on prepared pan.
Season both sides with salt and pepper.
Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
Rub mixture over both sides of rabbit.
Cover and refrigerate 2-3 hours.
Preheat oven to 475°F.
Roast until tender and cooked through, 30-35 minutes.
Tips & Variations
- Parchment paper