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My review
Rosemary Rabbit
marybcurlyq
"This rabbit dish is big on rosemary flavor!"
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Ingredients
1 h 5 m servings 441 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
- 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
Per Serving: 441 calories; 25.2 g fat; 7.4 g carbohydrates; 44.6 g protein; 116 mg cholesterol; 71 mg sodium. Full nutrition
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Reviews
Read all reviews 810 Ratings
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Most helpful positive review
4/8/2007
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 ...
Most helpful critical review
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 goo...
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4/8/2007
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 ...
7/24/2011
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 dis...
9/10/2010
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...
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 goo...
9/5/2012
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...
7/9/2017
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
2/22/2017
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 over...