Great for dinner, served with rice and homemade bread.

Jane T.
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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 the oven to 350 degrees F (175 degrees C).

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  • 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

625.9 calories; protein 63.5g 127% DV; carbohydrates 21.5g 7% DV; fat 31.2g 48% DV; cholesterol 174.7mg 58% DV; sodium 1683.8mg 67% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/05/2008
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
(39)

Most helpful critical review

Rating: 1 stars
02/14/2011
I was looking for a slow roasted method for cooking rabbit not a simmering / basting method. The title is misleading. Read More
(13)
44 Ratings
  • 5 star values: 22
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
02/05/2008
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
(39)
Rating: 5 stars
07/29/2007
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
(26)
Rating: 4 stars
01/24/2011
Flavor of the sauce was great. The cook time needs some adjusting yet as the smaller cuts were over-cooked. Read More
(26)
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Rating: 1 stars
02/14/2011
I was looking for a slow roasted method for cooking rabbit not a simmering / basting method. The title is misleading. Read More
(13)
Rating: 2 stars
01/21/2008
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
(11)
Rating: 5 stars
04/06/2009
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
(10)
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Rating: 5 stars
02/13/2015
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
(7)
Rating: 4 stars
11/29/2016
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
(7)
Rating: 5 stars
10/09/2009
This was a great recipe the meat was very tender! Thanks for posting it! Read More
(6)