Whole Roasted Rabbit With Garlic, Rosemary & Coriander

3
Servings
3h
Prep Time
35m
Cook Time
3h 35m
Ready In


"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 recipe yields 3 servings
OK

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 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

Related