Best Roasted Rabbit With Potatoes Recipes

SLOW ROASTED RABBIT

Slow Roasted Rabbit image

Great for dinner, served with rice and homemade bread.

Provided by Jane T.

Categories Meat and Poultry Recipes Game Meats Rabbit

Time 1h50m

Yield 4

Number Of Ingredients 11

Ingredients

1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1 onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g

ROASTED RABBIT WITH POTATOES AND ROSEMARY

Roasted Rabbit With Potatoes and Rosemary image

Provided by Moira Hodgson

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 rabbit
Coarse salt and freshly ground pepper
1 clove garlic
Juice 1 lemon
8 rosemary leaves
3/4 cup olive oil
8 small red-skinned potatoes

Steps:

Season the rabbit with salt and pepper and place in a non-corrosive dish. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.
Add the remaining oil and toss the potatoes so that they are coated and won't stick to the bottom of the roasting pan. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.

Nutrition Facts : @context http, Calories 1250, UnsaturatedFat 44 grams, Carbohydrate 80 grams, Fat 64 grams, Fiber 12 grams, Protein 89 grams, SaturatedFat 13 grams, Sodium 2071 milligrams, Sugar 4 grams