Baked rabbit recipe: this baked rabbi is quick and easy to make, but packed with flavor. If you’ve eaten rabbit before you may know that it has a mild flavor, much like chicken, with very little fat. Because of this the meat will absorb flavors well but we must keep it moist during cooking.
If you are looking for a great backyard livestock, rabbits should be high on your list. They are fairly easy to raise, make little noise and well they…multiple like rabbits. You can get more information on Getting Started with Meat Rabbits and the Top 10 Meat Rabbit Breeds right here on my blog. There is nothing quiet like knowing that you’re raising and bringing your own meat to the table.
Whether it is baked rabbit or my slow roasted rabbit in the Sun Oven – I think rosemary is just about the perfect herb for flavoring rabbit meat.
Honey and Rosemary Baked Rabbit Recipe – Ingredients
- 5 lbs of bone-in rabbit pieces
- 1/2 cup of honey
- 1/2 cup of apple cider vinegar
- 1/2 cup of fresh rosemary, minced
- 1/4 cup of olive oil
- 2 teaspoons of salt
- 1/2 – 1 teaspoon of black pepper
Honey and Rosemary Baked Rabbit Recipe – Directions
- Prepare your marinade by mixing your honey, apple cider vinegar, mined rosemary and olive oil in a medium sized bowl.
- Pour half of your marinade into one or two large zip storage bags (like these or similar).
- Add the rabbit pieces to the bag, close the bags securely and thoroughly coat the pieces. Refrigerate for at least 2 hours.
- Cover the bowl with the remaining marinade and refrigerate that as well.
- After the rabbit has been marinaded remove the pieces from the bags and discard the used marinade.
- Pre-heat your oven to 350 degrees Fahrenheit
- Arrange your rabbit pieces in a large baking dish, bone side down.
- Season with salt and pepper
- Bake uncovered for 55-60 minutes or until your meat thermometer reaches 160 degrees F (per USDA food safety)
- You’ll want to baste the rabbit pieces often as it cooks. If it seems to be over browning before it is done cooking, you can cover it but continue basting.
- Because the additional marinade is cooked you can use it in serving, if you desire.
- Serve with a rice pilaf or baked potato and some fresh garden veggies to complete the meal.
If you prefer, you can make this recipe with chicken in place of the rabbit.
How often should you baste it during cooking? This will be my first time cooking rabbit, and I don’t want it to dry out.
Think of it like chicken breast – so you can baste about every 15 – 20 minutes.
Can this recipe be done using the slow cooker?
Yes but the meat will basically fall apart. Still tasty!
I’ve wanted to try Rabbit fir a while, now. But the prices are so dear. And that was b4 Covid .
And now, prices of everything is right through the roof…..😡😡😡
Raising your own rabbit meat is still going to be cheaper than going to a store. Feed is up across the board so that has to be accounted for, but still cheaper than many other meat options.