Whole Roasted Rabbit With Garlic, Rosemary and Coriander

Total Time
3hrs 35mins
Prep 3 hrs
Cook 35 mins

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.

Ingredients Nutrition


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


Most Helpful

Recipe perfect as is. My kids loved it so much they profess they want rabbit instead of chicken from now on.

Joy Z. April 17, 2015

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!

Chef Kate September 03, 2013

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a