Slow Roasted Rabbit

4.2
(56)
48 Reviews
15 Photos

Learn how to cook rabbit with this recipe that's great for dinner, served with rice and homemade bread.

Submitted by Jane T
Updated on July 13, 2022
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Prep Time:
20 mins
Cook Time:
1 hr 35 mins
Total Time:
1 hr 55 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 (3 pound) rabbit, cleaned and cut into pieces

  • 1 tablespoon ground black pepper

  • 1 ¾ teaspoons salt

  • ¼ cup vegetable oil

  • 1 onion, chopped

  • 1 cup water

  • ¾ cup ketchup

  • 1 ½ tablespoons Worcestershire sauce

  • 4 teaspoons white sugar

  • 1 tablespoon paprika

  • 1 clove garlic, chopped

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Season rabbit pieces with pepper and salt.

  3. Heat vegetable oil in a large skillet over medium-high heat. Add rabbit; cook in hot oil until brown on all sides. Place in a 9x13-inch baking dish.

  4. Combine onion, water, ketchup, Worcestershire sauce, sugar, paprika, and garlic in a medium bowl; mix well, then pour over rabbit.

  5. Bake uncovered in the preheated oven, basting frequently, until very tender, about 90 minutes. An instant-read thermometer inserted into the meat nearest the bone should read at least 160 degrees F (72 degrees C).

109 home cooks made it!

Nutrition Facts (per serving)

626 Calories
31g Fat
22g Carbs
64g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 626
% Daily Value *
Total Fat 31g 40%
Saturated Fat 7g 37%
Cholesterol 175mg 58%
Sodium 1684mg 73%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein 64g 127%
Vitamin C 11mg 13%
Calcium 74mg 6%
Iron 6mg 36%
Potassium 1142mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.