Easy Baked Rabbit
Serves 410 mins prep75 mins cook
Scared of cooking rabbit? Not anymore. This simple, old school inspired bake gives you tender, cozy, aromatic perfection every time.
0 servings
What you need
Instructions
0 Preheat the oven to 350°F (175°C). 9 Tip: I like to ask if the rabbit is a young rabbit as young rabbits are always more tender. You can also take the extra step and brine it 24 hours prior to baking as well. If you do end up brining it, leave out the salt. 3 Place the rabbit pieces in a roasting dish with the sliced shallots, unpeeled garlic cloves, potatoes, and diced pancetta. 4 Drizzle with about 2 tablespoons of olive oil and season with roughly 1 teaspoon of salt, ½ teaspoon of pepper, and some thyme is optional. 5 Season on each side or massage it in. 1 Pour ½ cup white wine and 1/3 cup chicken broth on the side of the dish so you don’t wash off the seasoning on top. 8 Optionally, you can place slices of butter on top of the rabbit pieces for a more golden finish and a silkier sauce. 6 Bake covered for about 50–60 minutes, and uncovered for 15 min until the rabbit reaches 160–165°F and the potatoes are tender. 7 You can spoon the juices over after you uncover it and broil for 2–3 minutes at the end to brown the top. 2 Rest for 10 minutes (must do this!)View original recipe