Discover how to prepare rabbit with this delicious dinner meal that includes homemade bread and rice.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 4 |
Ingredients
- 1 (3 pound) rabbit, cleaned and cut into pieces
- 1 tablespoon ground black pepper
- 1 ¾ teaspoons salt
- ¼ cup vegetable oil
- 1 onion, chopped
- 1 cup water
- ¾ cup ketchup
- 1 ½ tablespoons Worcestershire sauce
- 4 teaspoons white sugar
- 1 tablespoon paprika
- 1 clove garlic, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Season rabbit pieces with pepper and salt.
- Heat vegetable oil in a large skillet over medium-high heat. Add rabbit; cook in hot oil until brown on all sides. Place in a 9×13-inch baking dish.
- Combine onion, water, ketchup, Worcestershire sauce, sugar, paprika, and garlic in a medium bowl; mix well, then pour over rabbit.
- Bake uncovered in the preheated oven, basting frequently, until very tender, about 90 minutes. An instant-read thermometer inserted into the meat nearest the bone should read at least 160 degrees F (72 degrees C).
Nutrition Facts
| Calories | 626 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 2 g |
| Protein | 64 g |
| Saturated Fat | 7 g |
| Sodium | 1684 mg |
| Sugars | 16 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I was concerned about the recipe as it appeared to be nothing more than barbecue sauce over rabbit… I was right… This is so very close to General Tso’s chicken… just add the broccoli..
The resulting sauce was really tasty & would work great with chicken. I substituted half the onion with green pepper & half the ketchup with tomato sauce. Left out the sugar & didn’t miss it at all because the sauce was plenty sweet & tasty!
I made this last night and the flavors did not work well. The almost BBQ-like taste took away from the Rabbit.
Good
Added less ketchup added lemon pepper and bell pepper onion powder and soaked it in vinegar came out soft and tender also juicy baked it for 1hr 20 mins perfect on 350
If the person who has published this recipe can contact me at icolass at g mail dot comm, I have a particular question I would like to ask you about regarding it. Thanks very much!
THE BEST EVER!!!!!! I added a half teaspoon of cayenne pepper to the mixture! Just the right spice! My daughter raises rabbits. This was the first time my husband and I have eaten rabbit. This recipe was so easy and delicious! Absolutely wonderful!!!!!!!
Enjoyed the recipe as presented except cut the sugar amount in half. Constant basing (every 15 minutes) was somewhat annoying. Sauce tasted sweet and had a mild barbeque taste. Next time would add some hot sauce to give a bit of punch.
Played with the recipe a little in terms of what spices, but in general the ketchup and so on (liquids) I used. It turned out delicious. Timing and consistency of the meat was perfect. I would add more water perhaps to get more of a sauce going.
I did make a few additions to the recipe listed. I added bite-sized potatoes (sunburst blend). Also, while I was Browning the rabbit before baking it, I sauteed fresh white mushrooms and asparagus sticks. I laid the mushrooms at the bottom before placing the rabbit in the baking dish and laid the asparagus over top. This is a recipe I will definitely try again! Wonderful dish! Thank you for the ideas.
First time with rabbit, this was the best, juicy and tender will eat more rabbit from now on!
I would totally make it again it was absolutely delicious I only had smoked paprika used that was awesome!!
Simple, quick and delicious/tender. Try this out, I will be sure to make this again!
I have made this twice now, Tasty yes and again too! easy fast reliable.
I’ve never had rabbit before, but I must say this recipe made it so that I will be eating rabbit way more often. The only words I have to say are WOW. So much flavor.
Excellent! I will definitely make it again and again. I did reduce the salt by half and added smoked paprika.
It is one of my go to meals and so easy and a change from the gravy and rabbit
I followed the recipe as written. The gravy /sauce is very tasty, however next time (when using wild rabbit), I’m going to marinate the rabbit over night.
I made my own ketchup and I used amino acids instead of Westchester sauce. I put oregano, thyme, parsley, Sage, cilantro, and Rosemary.
Flavor was fantastic! I do suggest allowing the rabbit to marinate in the sauce for 4 – 6 hrs ahead of roasting. If this is your first time trying rabbit, I want to let you know that the front legs and the back piece, have the most tender meat. : ) Enjoy!!!
Made an excellent meal. I brined the rabbit for about 14 hours before, and substituted soy sauce for Worcestershire sauce. We cooked two wild rabbits, and it was delicious – my family really enjoyed it. The rabbit was tender and tasty.