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    You are in: Home / Recipes / Whole Roasted Rabbit With Garlic, Rosemary and Coriander Recipe
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    Whole Roasted Rabbit With Garlic, Rosemary and Coriander

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 35 mins

    3 hrs

    35 mins

    Chocolatl's Note:

    I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also use hot paprika. Adapted from The Basque Kitchen. Prep time is marinating time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Line a sheet pan with parchment paper.
    2. 2
      Spread rabbit out as flat as possible and place it on prepared pan.
    3. 3
      Season both sides with salt and pepper.
    4. 4
      Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
    5. 5
      Rub mixture over both sides of rabbit.
    6. 6
      Cover and refrigerate 2-3 hours.
    7. 7
      Preheat oven to 475°F.
    8. 8
      Uncover rabbit.
    9. 9
      Roast until tender and cooked through, 30-35 minutes.

    Browse Our Top Rabbit Recipes

    Ratings & Reviews:

    • on September 03, 2013

      55

      This may be the best rabbit I ever had! I did use the piment d'espelette and followed the recipe exactly. We had a gorgeous rabbit from D'Artagnan and this recipe was even better than anticipated. And it was so easy! Many thnkas!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Whole Roasted Rabbit With Garlic, Rosemary and Coriander

    Serving Size: 1 (350 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 919.7
     
    Calories from Fat 491
    53%
    Total Fat 54.5 g
    83%
    Saturated Fat 11.9 g
    59%
    Cholesterol 280.1 mg
    93%
    Sodium 208.8 mg
    8%
    Total Carbohydrate 2.7 g
    0%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.0 g
    0%
    Protein 99.0 g
    198%

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