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Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
626 calories; protein 63.5g; carbohydrates 21.5g; fat 31.2g; cholesterol 174.7mg; sodium 1683.8mg. Full Nutrition
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Reviews: Most Helpful
Have not had Rabbit for many years found a local breeder and he sold me one. Cut the sugar in half and next time will cut the black pepper in half. We will be eating more rabbit. Read More
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(39) 
My family really enjoyed this! I was a bit apprehensive at first becoase of the sugar, but I only used 1/2 of the amount asked for, and a little less of the ketchup as well. It almost tasted like bbq sauce, I did everything else the same as it asked for in the recipe, very easy, the rabbit by the end is nicely roasted and crispy!! It was delicious, I served it with rice. Will make again. Read More
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(28) Flavor of the sauce was great. The cook time needs some adjusting yet as the smaller cuts were over-cooked. Read More
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(26) Advertisement
I was looking for a slow roasted method for cooking rabbit not a simmering / basting method. The title is misleading. Read More
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(13) 
Its recipes like these that make me think...where did I go wrong? I'm sorry I've never given anyone a two star rating before I actually feel bad about this but fair is fair. I followed the recipe to the T and ended up having to cook the rabbit longer..in fact I cooked him till I burned him. Perhaps this way my fault but that is the first time I threw away dinner. Will definitely not be making this again.:( Read More
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(11) I deboned the rabbit into small bite size pcs first. Everybody loved it! They thought it was pork ribblets. They were surprised when I told them it was rabbit and they asked for the recipe! The only thing was maybe cut back on the paprika? My wife thinks half. Read More
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(10) Advertisement
This is an old recipe ive used it for years, but instead of an onion i add the dry onion soup mix, adds a lot more flavor, added a little broth too. Read More
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(9) This is now my favorite rabbit recipe! We raise our own, so I've tried many. I was afraid I had browned it a bit long, so I cut the bake time by 20 minutes. It was SO tender! I will, however, cut back on the pepper next time to 1/2 tablespoon. Read More
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(8) This was a great recipe the meat was very tender! Thanks for posting it! Read More
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(6) 
