Make this simple roasted rabbit recipe, seasoned with white wine, garlic, and herbs. The tender white meat roasts in a delicious sauce.
Learn how to make roasted rabbit in the simplest possible way, an entry-level rabbit recipe, so to speak, when it comes to cooking rabbit. Or try this amazing Rabbit Stew recipe or the Italian Rabbit Stew. You can also make Venison Roast if you like game meat.
Featured comments
Linda: It was a big hit with my family. I have made rabbit several times with different recipes and this was the easiest and so good!
Rhorke: I am learning to cook, by no means even remotely good haha. However this recipe was incredibly descriptive and helped me the whole way through. an incredible meal for the Sunday night I had it on!
Very tender and paired amazingly with a Pinot Griggio and mashed potatoes.
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The Rabbit
You can buy a rabbit fresh or frozen, whole or in pieces. Fresh is harder to find - usually around Easter or other holidays. Legs are convenient but cost nearly twice as much as a whole rabbit, so I usually go for a whole frozen one.
Place the rabbit in a large, deep baking dish and let it defrost in the fridge. The deep dish keeps the released water contained. Most whole rabbits weigh about 3.3 lbs/ 1.5 kg and take 30 to 48 hours to thaw, so plan ahead.
How to cut the rabbit before roasting?
Step #1: Place the rabbit on a large cutting board.
Step #2: Place it back down on a large cutting board and open it up.
Step #3: First, cut the belly flaps.
Step #4: Cut off the front legs by slicing under the armpit through the shoulder. Thereโs no joint, so they come off easily.
Step #5: Cut off the back legs. Hold both legs, pull them apart to break the joint, then cut along the tailbone to remove them.
Step #6: Cut along the backbone and ribs - they donโt have much meat and will be used for stock. Locate the last rib with your fingers and cut along it, then repeat on the other side. The cut will form a V-shape. Hold the carcass with one hand and the backstrap with the other, pull them apart to expose the joint, and cut through it.
Step #7: Divide the backstrap (loin) in the middle by cutting through the vertebrae. Use firm pressure with a knife or a cleaver to get through.
Step #8: Use the carcass and the belly flaps to make stock.
How to roast a rabbit in the oven?
Step #9: Place the cut pieces into a roasting tin.
Step #10: Mix olive oil, white wine, grated garlic, chopped rosemary, salt, and pepper. Pour the marinade over the meat and turn the pieces to coat them evenly.
Step #11: Marinate for 1 to 4 hours. Remove the meat from the fridge about 30 minutes before cooking. Add garlic cloves, rosemary, and water.
Step #12: Roast the rabbit for 30 to 40 minutes, flipping about every 10 minutes.
Tips: The front legs and back strap pieces are smaller than the hind legs. I usually remove them after 30 minutes already, but I always check to see if the internal temperature is right.
Check the internal temperature with a meat thermometer (Amazon affiliate link opens in a new tab; it should be 160ยฐF/ 71ยฐC.
Store and reheat
Refrigerate the roasted rabbit in an airtight container for 2-3 days. Reheat in the oven, adding a little water to the roasting pan.
Freeze for up to 3 months and defrost in the fridge.
Use chopped meat pieces to make something like a โchickenโ salad, or use them to make enchiladas, for instance. You can use the leftover roast rabbit almost any way you would use chicken leftovers.
Roasted Rabbit
Ingredients
- 1 rabbit 3.5 lbs/ 1.5 kg (Note 1)
- 2 tablespoons olive oil
- โ cup white wine
- 8 medium garlic cloves divided
- 4-5 rosemary sprigs depending on size, divided
- ยฝ cup water
- fine sea salt and ground black pepper
Instructions
Cut the rabbit
- Defrost and cut the rabbit. You will need six parts for roasting: 2 hind legs, 2 front legs, and the backstrap (loin) cut into 2 pieces (Note 2).1 rabbit
- Place the rabbit on a large cutting board lying on its back and open it up. Cut the belly flaps. Go under the armpit and cut the front legs with the whole shoulder.
- Grab the back legs with your hands and break that part open. Find where the tailbone is and cut along there.
- Cut the backbone and the ribs. Find the last rib with your fingers and cut right along that last rib. Repeat on the other side. The whole cut will be like a V. Grab the piece with your hands and break it apart so that you can see the joint between the bones and cut right there.
- Divide the backstrap or the loin in the middle. Find where the vertebra is and cut right there. Press with the knife or use a cleaver.
Marinate the rabbit:
- Place the pieces in a roasting tin.
- Marinate the rabbit: In a small bowl, mix olive oil, white wine, 4 grated garlic cloves, 2-3 sprigs of chopped rosemary, salt, and pepper. Pour over the meat and turn the meat a few times in the marinade to coat it all over. Cover with plastic wrap/cling film and marinate for at least one hour, preferably 3-4 hours. Remove from the fridge about 30 minutes before cooking.2 tablespoons olive oil + โ cup white wine + 4 garlic cloves + 2-3 sprigs rosemary + fine sea salt and ground black pepper
Roast the rabbit:
- Preheat the oven to 400ยฐF/ 200ยฐC
- Add 3-4 whole garlic cloves and the remaining rosemary sprigs to the roasting pan. Pour in the water.ยฝ cup water
- Roast the rabbit for about 30 to 40 minutes, flipping the meat pieces about every 10 minutes. If youโd like the meat to get more color, turn on the grill during the last 5 minutes of the cooking time.
- Cooking times: The front legs and back strap pieces are smaller than the hind legs. I usually remove them after 30 minutes already, but I always check to see if the internal temperature is right; it should be 160ยฐF/ 71ยฐC (Note 3).
Notes
- If the rabbit is frozen, defrost it in the fridge in a large, deep dish. It will need about 36 hours, so you must plan ahead.
- Leftover raw rabbit parts: You can fry the leftover belly flaps in the pan or add them to stock. After eating, use the carcass, backbone, and leftover bones to make rabbit stock.
- Doneness: Checking with an instant-read thermometer is the best way to ensure that the rabbit is safe to eat but not overcooked. If you overcook it, it will become dry (the Amazon affiliate link opens in a new tab).
Kaitlyn says
I tried this with wild hare that we hunted for the first time. The flavour was phenomenal but it was incredibly dry and a bit tough to chew. Iโm not sure if thatโs a problem from the recipe or if I just should have let the fresh meat rest for another day or two before cooking. It also cooked much faster than I expected so maybe check the temp throughout the cooking to make sure itโs not overdone.
Adina says
Hi Kaitlyn. I think the chewiness had more to do with the meat, wild animals are different than those raised for meat. The hunters I know usually soak game meat to tenderize it. But I am glad you liked the flavor.
Alexia Vlahos Kolokasides says
Iโm trying this today!
Would love a link to a stock recipe for the carcass and bones please ๐๐
Love Alexia ๐ mompreneur in Cyprus ๐จ๐พ
Adina says
Hi Alexia. I don't have a specific post for rabbit stock, but you can make it exactly like this turkey broth https://whereismyspoon.co/how-to-make-bone-broth-2/. There's no need to change anything, just the type of bones.
rhorke r richey says
I am learning to cook, by no means even remotely good haha.
However this recipe was incredibly descriptive and helped me the whole way through. an incredible meal for the Sunday night I had it on!
Very tender and paired amazingly with a Pinot Griggio and mashed potatoes.
Adina says
This sounds great, I am so happy to hear it! Thank you so much for the comment and the rating.
Alex says
Going to make this recipe again for supper, serving with new potatoes , roasted in infused rosemary oil, and a few roasted cherry tomatoes with a splash of balsamic vinegar, fresh baguette to soak up the delicious juices, greetings from Switzerland ๐จ๐ญ,
Adina says
Oh, that sounds really delicious, it makes me want to cook this dish again soon.
Deana Buckner says
I am going to try this tonight and love how it seems easy!!
I just started raising meat rabbits !!
Adina says
That sounds great, Deana, I hope you like it.
Sheryl Ward says
Well, there was much trepidation as we sat down for dinner, a few weeks ago, mainly from the men. But WOW! What a pleasant surprise!! โThereโs nothing wrong with that!โ says my mature son. My husband who was only going to try one piece, had three!
In brief, we loved your recipe, and are having it again tonight!
I love the simple ingredients which I have in the home already.
Thankyou for this recipe, and the directions for dismembering the rabbit too. So helpful!
Adina says
Hi Sheryl. "There's nothing wrong with that!" - I really had to laugh; it could have been my son too. I am happy you liked the rabbit.
Linda says
It was a big hit with my family. I have made rabbit several times with different recipes and this was the easiest and so good!
Adina says
Hi Linda. I am so happy to hear it; thank you for the feedback!
mjskitchen says
It has been decades since I've had rabbit because it's just not that easy to find here. The last one I cooked was in the 70's when I got one from my uncle that raised them. Oh how I wish I could find one now. Yours looks delicious and so very tasty.