Roasted Rabbit With Potatoes and Rosemary

By Moira Hodgson

Total Time
1 hour
Rating
3(32)
Comments
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Featured in: FOOD; Autumn Game With a Touch of Tuscany

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Ingredients

Yield:4 servings
  • 1rabbit
  • Coarse salt and freshly ground pepper
  • 1clove garlic
  • Juice 1 lemon
  • 8rosemary leaves
  • ¾cup olive oil
  • 8small red-skinned potatoes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1250 calories; 64 grams fat; 13 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 9 grams polyunsaturated fat; 80 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 89 grams protein; 2071 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season the rabbit with salt and pepper and place in a non-corrosive dish. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.

  2. Step 2

    Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.

  3. Step 3

    Add the remaining oil and toss the potatoes so that they are coated and won't stick to the bottom of the roasting pan. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.

Tip
  • If the rabbit appears to dry out during cooking, add a little water or dry white wine.

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Ratings

3 out of 5
32 user ratings
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Comments

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Sal

Came out completely raw. I had to double, almost triple, the cooking time quoted before my rabbit was cooked.

sam

not unusual given the variation in "true" oven temps and rabbit size.

Steve

Yeah, I don't know how big your rabbit was, but this looks to be a recipe for about a two pound rabbit.

scratchy

Yeah, not surprising. At 350 degrees, I wouldn't eat a small chicken wing cooked for 30 minutes, much less rabbit. The recipe could use some more detail. Given the variation in weight, and the fact that the rabbit is whole, I'd like to see a temperature range for safely done meat.

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