Rating: 3.6 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

This rabbit dish is big on rosemary flavor!

Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.

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  • Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.

  • Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.

Nutrition Facts

441 calories; protein 44.6g; carbohydrates 7.4g; fat 25.2g; cholesterol 116.2mg; sodium 70.7mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 5 stars
04/08/2007
Tender and tasty, not to mention easy and fuss free. I had never cooked a whole rabbit before so I was a bit leery heding into this. Instead of olive oil I used bacon drippings, but otherwise made it according to the recipe. I think I would double the onion next time, just to have plenty to serve w/the meat. I served it for company and everyone said it was fantastic. Read More
(21)

Most helpful critical review

Rating: 3 stars
10/20/2009
i have never had rabbit before let alone cooked one. the flavor was excelent. the reason to only got 3 stars is because my husband said it was juust thrown together and i didnt cook it very good because i was scared of it. i also had to coo0k it 3 times longer than the recipe said and the rabbit was still not done. Read More
(3)
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/08/2007
Tender and tasty, not to mention easy and fuss free. I had never cooked a whole rabbit before so I was a bit leery heding into this. Instead of olive oil I used bacon drippings, but otherwise made it according to the recipe. I think I would double the onion next time, just to have plenty to serve w/the meat. I served it for company and everyone said it was fantastic. Read More
(21)
Rating: 4 stars
08/25/2011
I've made it several times now, and it's a good recipe, classic and simple. Works with fresh or dried herbs. The only thing I adjusted was the time and temperature: I used a different baking dish. I left it to bake for 1-1/4 hour, covered for the last 30 minutes. Read More
(13)
Rating: 4 stars
09/14/2010
This was great my boyfriend really loved it. I would maybe add more cumin next time. I didn't lay it on a bed of onions since my boyfriend and I aren't big fans of onion but instead I used small white potatoes. They were quite tasty. All and all I would make this again. Also just remember the safe internal temp of a rabbit should be 160*F so I would use a meat thermometer and use hat as a reference for when it is done. Read More
(8)
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Rating: 3 stars
10/20/2009
i have never had rabbit before let alone cooked one. the flavor was excelent. the reason to only got 3 stars is because my husband said it was juust thrown together and i didnt cook it very good because i was scared of it. i also had to coo0k it 3 times longer than the recipe said and the rabbit was still not done. Read More
(3)
Rating: 1 stars
09/06/2012
I was very disappointed in this recipe. This was my first attempt cooking rabbit and next time I will try a recipe that cooks it at a low heat over time or a soup. This just was too difficult to eat. Read More
(1)
Rating: 1 stars
05/15/2012
We followed this recipe to a tee except for that fact that our rabbit was cut up. It came out dry tough and didn't have a good flavor at all. I definitely will NOT be using the recipe again. Read More
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Rating: 5 stars
02/22/2017
This recipe came out wonderfully and is one of my favorite rabbit recipes yet! Things I did differently: my rabbit was already pieced out and not whole and had been soaked in a salt brine overnight (I did this before deciding on what recipe I should use). I substituted coriander for cumin since I didn't have any cumin on hand (and am not a fan of it anyway) and a yellow onion for red onion since I can't eat red onions. Otherwise followed the recipe exactly. This came out nice and moist something that's hard to get with rabbits and I didn't have any problems with it being over or under cooked. This is one of the easier rabbit recipes I've found and I'll definitely be making it again! Goes great with a salad or other greens. The smell will have your mouth watering. It's great the next day too! Read More
Rating: 4 stars
07/10/2017
I made it with about twice the cumin and you could taste the rosemary primarily with a hint of cumin. I also would use mare onions the next time. Tasty tender and no gaminess at all Read More