Oven Roasted Rabbit

First we need to take:

  • 1 whole rabbit, portioned into 6 pieces
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoons granulated garlic
  • ¼ teaspoon paprika
  • ¼ teaspoon white pepper
  • ½ teaspoon black pepper
  • 1 cup Italian dressing
  • 1 cup yellow mustard

Combine all ingredients in a bowl and thoroughly coat rabbit. Refrigerate for at least 4 hours, preferably overnight.

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 6 carrots, peeled
  • 4 sprigs fresh rosemary
  • 3 tablespoons melted butter
  • 3 tablespoons flour
  • 1 cup white wine
  • 1 cup chicken stock
  • salt to taste
  • 1 teaspoon granulated garlic
  • 2 cups rice, cooked

Preheat oven to 450 degrees. In a cast iron skillet, over high heat, brown rabbit in olive oil until golden. Place rabbit in a 9×13 baking dish and top with carrots, onions, and rosemary. In a sauce pan, combine butter and flour and heat until a blonde roux is achieved. Add wine, chicken stock, salt, and garlic, and bring to a boil. Pour sauce over rabbit and bake, covered in oven, for 1 hour. Remove cover and continue to cook for 15 minutes. Serve rabbit with onions, carrots, and the sauce over rice.


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