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Rosemary Rabbit

Rated as 3.6 out of 5 Stars

"This rabbit dish is big on rosemary flavor!"
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Ingredients

1 h 5 m servings 441 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
  2. 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.
  3. 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 8
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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...

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...

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...

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...

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

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...

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.