This roasted rabbit recipe will make you feel like making it again and again because of its exquisite flavor and simplicity.
This is a highly consumed recipe throughout the year, but especially when celebrating Christmas, since it’s a light dish but at the same time delicious.
During this time of the year there is too much food and we get a lot of calories, so roasted rabbit becomes one of our top options.
Rabbit meat is lean and it has very little fat, so it provides low calories; nevertheless, it has a high protein content, so it’s wonderful to prepare recipes with it.
Roasted rabbit can be accompanied by some delicious baked potatoes and a salad; the combination of these sides is perfect to enjoy an irresistible and healthy dish.
Certainty, this recipe will become one of the rabbit recipes you’ll like the most, because the result is super juicy and tender.
Let’s see now what ingredients we will use as well as the step-by-step instructions to prepare such an easy recipe like this roast rabbit.
Roasted rabbit recipe
- 2 kg of rabbit already cut into pieces
- A teaspoon of fresh rosemary
- A teaspoon of fresh thyme
- A teaspoon of oregano optional
- 4 garlic cloves
- A teaspoon of grated ginger
- 100 mL of white wine
- Salt and pepper as desired
- A tablespoon of paprika
- 1 or 2 tablespoons of olive oil
Step by step how to prepare
- The first step is to marinade the rabbit which must be previously cut into pieces and cleaned. Put it into a container so no ingredients are spilled out.
- Crush the garlic and the ginger in a mortar; mix them with salt, pepper, white wine, rosemary, thyme and oregano (if you choose to use it), as well as the paprika and the olive oil.
- Then, marinade all the rabbit pieces using this mixture we just made and let them rest for 30 minutes so they can absorb all the flavors better.
- Pre-heat the oven. After 30 minutes have passed, place the rabbit on a tray and take it to the oven, which must have heat in its upper part and no fan at the bottom. Cook for 40 minutes at 180 ºC. If you’re planning to have it with potatoes, we recommend you to put them on the bottom of the tray, thus they’ll absorb the juices of the meat and the result will be better.
- After the first 40 minutes, turn the rabbit over. Sprinkle over it the same juice it has been releasing and roast it again for 25 more minutes to give it a brown finish. The time will always depend on the kind of oven, so you have to be aware of not getting the rabbit overcooked, too dry or burnt.