Make this simple roasted rabbit recipe with white wine, garlic, and rosemary. The rabbit is marinated and roasted in pieces at 400°F/200°C for 30-40 minutes until tender.
This is the rabbit recipe I recommend if you have never cooked rabbit before. The ingredients are simple, and roasting the meat in pieces makes it easier to cook the different cuts properly without drying them out.
I usually buy a whole frozen rabbit because it is easier to find and considerably cheaper than buying only the legs. The detailed cutting instructions and step-by-step photographs below will show you how to divide it into six pieces for roasting.
This method is best suited to a young, farm-raised rabbit weighing approximately 3.3-3.5 lbs/1.5 kg. Wild rabbit, hare, or an older animal can be tougher and may be better suited to slower, moister recipes such as Rabbit Stew recipe or 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.
Ingredients: 4 + oil, salt & pepper | Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 4-6 | Difficulty: Easy
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What kind of rabbit should I use?
You can use a fresh or frozen young, farm-raised rabbit. You can also buy a whole rabbit or one that has already been cut into pieces.
Rabbit legs are convenient, but they cost nearly twice as much as a whole rabbit, so I usually buy a whole frozen one. If yours is already jointed, skip the cutting instructions and proceed directly to marinating.
Defrost a whole frozen rabbit in the refrigerator in a large, deep dish. The dish will contain any liquid released as it thaws. A rabbit weighing about 3.3 lbs/1.5 kg will need approximately 30-48 hours to defrost completely, so plan ahead.
This short roasting method is not intended for wild rabbit or hare. Wild animals are usually leaner and tougher and may become dry when cooked this way.
Recipe ingredients
Rabbit: One young, farm-raised rabbit weighing approximately 3.3-3.5 lbs/1.5 kg. You will need the two hind legs, two front legs, and the backstrap or loin divided into two pieces.
White wine: Use a dry white wine that you would also enjoy drinking. It flavors the marinade and combines with the water and meat juices in the roasting pan.
Garlic: You will need eight medium cloves. Grate half of them into the marinade and add the remaining cloves whole to the roasting pan.
Rosemary: Use fresh rosemary. Chop some of it for the marinade and add the remaining sprigs whole to the pan.
See the recipe card for full information on ingredients and quantities.
Roasting instructions at a glance
Cut the rabbit into six pieces and marinate them with olive oil, white wine, garlic, rosemary, salt, and pepper for at least one hour. Add water, whole garlic cloves, and rosemary sprigs, then roast at 400°F/200°C for 30-40 minutes, turning the pieces every 10 minutes.
The smaller front legs and backstrap pieces may be ready before the hind legs. Check each piece with an instant-read thermometer and remove it when it reaches at least 160°F/71°C.
How to cut the rabbit before roasting?
If you bought a rabbit that has already been divided into pieces, skip directly to the roasting instructions.
Step #1: Place the rabbit on its back on a large cutting board.
Step #2: Place it back down on a large cutting board and open it up.
Step #3: Cut off the belly flaps and set them aside. They do not have much meat, but you can use them for making stock.
Step #4: Cut off the front legs by slicing underneath the armpit and through the shoulder. There is no joint attaching the front legs to the body, so they come off easily.
Step #5: Remove the hind legs. Hold both legs and pull them apart to expose the joint, then cut along the tailbone to separate them from the body.
Step #6: Separate the rib cage and backbone from the backstrap. Locate the last rib and cut alongside it on both sides, forming a V-shaped cut. Pull the two sections apart to expose the joint and cut through it.
Step #7: Divide the backstrap or loin into two pieces. Locate the space between the vertebrae and cut through it with firm pressure, using a heavy knife or cleaver if necessary.
Step #8: Use the carcass and the belly flaps to make stock.
You will now have six roasting pieces: two front legs, two hind legs, and two pieces of backstrap. Reserve the rib cage, backbone, and belly flaps for rabbit stock.
How to roast a rabbit in the oven?
Step #9: Place the six rabbit pieces in a roasting pan.
Step #10: Marinate the rabbit: Pour the marinade over the rabbit and turn to coat. Cover and refrigerate for at least one hour, preferably 3-4 hours. Remove it from the refrigerator about 30 minutes before roasting.
Step #11: Prepare the pan: Add three or four whole garlic cloves and the remaining rosemary sprigs. Pour ½ cup/125 ml of water into the pan.
Step #12: Roast the rabbit for 30 to 40 minutes, flipping about every 10 minutes.
Cooking time
The front legs and backstrap pieces are smaller than the hind legs and may already be done after 30 minutes. Check the temperature of each cut individually rather than leaving all the pieces in the oven for the same length of time.
If you would like more color, turn on the grill or broiler for the final few minutes, watching the meat closely.
Tips
Use the right rabbit: This cooking time is intended for a young, farm-raised rabbit. Wild rabbit, hare, or an older animal requires a different cooking method.
Check the pieces separately: The loin and front legs cook faster than the meatier hind legs. Remove each piece when it reaches the correct internal temperature.
Do not rely only on the cooking time: Rabbit is very lean and can become dry when overcooked. An instant-read thermometer is particularly useful for this recipe.
Use the remaining parts: Freeze the rib cage, backbone, belly flaps, and cooked bones until you have enough to make stock.
Store and reheat
Refrigerate the roasted rabbit in an airtight container for 2-3 days. Keep some of the pan juices with the meat and add a little water when reheating it in the oven so that it does not dry out.
Freeze the cooked rabbit for up to three months and defrost it in the refrigerator.
Remove leftover meat from the bones and use it in salads, sandwiches, or enchiladas. It can be used in most recipes calling for leftover chicken.
What to serve with it?
I usually serve roasted rabbit with potatoes or polenta and a simple vegetable side.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don't forget to tag #whereismyspoon when you try a recipe!Recipe
Roasted Rabbit Recipe
Ingredients
- 1 rabbit 3.5 lbs/ 1.5 kg, Notes 1, 2
- 2 tablespoons olive oil
- ⅓ cup white wine
- 8 medium garlic cloves divided
- 4-5 rosemary sprigs depending on size, divided
- ½ 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.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 (Note 3).
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 + ⅓ cup white wine + 4 garlic cloves + 2-3 sprigs rosemary + fine sea salt and ground black pepper
Roast the rabbit:
- Preheat the oven to 400°F/ 200°C
- Add 3-4 whole garlic cloves and the remaining rosemary sprigs to the roasting pan. Pour in the water.½ cup water
- Roast the rabbit for about 30 to 40 minutes, flipping the meat pieces about every 10 minutes. If you'd 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, but I always check to see if the internal temperature is right; it should be 160°F/ 71°C (Note 4).
Notes
- Type of rabbit: This method is intended for a young, farm-raised rabbit weighing approximately 3.3-3.5 lbs/1.5 kg. A wild rabbit, hare, or an older animal may be tougher and is better suited to slow cooking or braising.
- 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).
Paul:-) says
Hi Adina,
As I promised a review of this dish with my variation using Lovage instead of Rosemary.
Firstly my reason for not using Rosemary was that my tiny plant could not supply enough and the shops were closed so I couldn’t buy more.
Lovage is plentiful in the garden so I used that instead. Otherwise the recipe was cooked exactly you instructed.
I had the front legs as finger food, wow, beautiful. I loved the Garlic.
I left the other portions in the oven with the heat turned off. The loin is fantastic. Beautifully moist and bursting with flavour. I easily removed the meat from the hind legs and that is sitting in the rest of the sauce till tomorrow.
To the lady who said it was bland…you obviously didn’t season it properly.
Paul:-)
Adina says
Hi Paul. So great to hear this, we love rabbit, ever time I make, I wonder why I don't cook it more often. I cooked one recipe for rabbit with garlic and sour cream from the book Mamushka a few months ago, if you happen to have that book, give it a try - it's amazing! Lovage sounds great, I also have a giant bush in the garden, and unlike rosemary it comes every year and every year is larger than the year before.
Katelyn says
Wasn't bad but a bit bland, could use some like lemon or something!
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. I’m not sure if that’s 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 it’s 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
I’m trying this today!
Would love a link to a stock recipe for the carcass and bones please 🙏🙏
Love Alexia 💜 mompreneur in Cyprus 🇨🇾
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 🇨🇭,
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!! ‘There’s nothing wrong with that!’ 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.