Wild rabbit is lean and low in calories. Roast rabbit contains just 30 calories per ounce and provides 90 percent of your vitamin B-12 requirements. You may use rabbit in stews and braised; it also quite delicious baked. Cook the meat until it is just done, as overcooking will not add tenderness.
Prepare the Rabbits
Step 1
Skin the rabbits and remove the head and feet using kitchen shears. Remove the entrails at this time also. Leaving the hind and forequarters whole, separate them from the spine using the kitchen shears. Cut through the spine horizontally to separate into 2-inch segments. Rinse the meat thoroughly and set aside.
Step 2
Preheat the oven to 400 F.
Step 3
Wash the potatoes and quarter them. Peel the garlic cloves. Place the potatoes and garlic in a large shallow roasting pan. Sprinkle with 1 tbsp. of olive oil and toss to coat. Bake for 30 minutes.
Step 4
Add the salt, pepper and flour to a medium bowl and stir to mix. Dredge the rabbit pieces in this mixture to coat them and set aside.
Step 5
Add the remaining olive oil to a heavy skillet and heat on medium. Lightly brown the rabbit pieces on all sides and set the meat aside.
Step 6
Remove the roasting pan from the oven and add the rabbit, the rosemary and the skillet drippings. Toss with the existing ingredients to coat thoroughly.
Step 7
Return to the oven and bake an additional 40 minutes.
Things You'll Need
- 2 wild rabbits
- Salt
- Pepper
- 1/2 cup flour
- 4 tbsp. olive oil
- 8 red potatoes
- 4 cloves garlic
- 2 tsp. dried rosemary
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