Dark Roasted Pomegranate Rabbit Recipe

Name: Dark Roasted Pomegranate Rabbit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pomegranate juice; 1/2 cup olive oil; 1 small onion, minced; 3 small shallots, minced; 1 teaspoon minced fresh thyme; 1/2 teaspoon ground cumin; ⅛ teaspoon honey; 1/4 teaspoon freshly ground pepper; 1 fresh rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces; 1 tablespoon olive oil; Salt and freshly ground black pepper to taste

Servings: persons

1/2 cup pomegranate juice
1/2 cup olive oil
1 small onion, minced
3 small shallots, minced
1 teaspoon minced fresh thyme
1/2 teaspoon ground cumin
⅛ teaspoon honey
1/4 teaspoon freshly ground pepper
1 fresh rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
1 tablespoon olive oil
Salt and freshly ground black pepper to taste

1
Whisk together marinade ingredients.
2
Add rabbit pieces and marinate overnight in the refrigerator, turning rabbit several times.
3
Preheat oven to 400 degrees.
4
Remove rabbit from marinade and reserve marinade.
5
Pat rabbit dry.
6
Heat olive oil in a large skillet over medium heat.
7
Working in two batches, add the rabbit and sear until golden, about 8 minutes per batch.
8
Place rabbit on a baking sheet.
9
Bake until tender, 8 to 15 minutes, removing smaller pieces as they are done.
10
Meanwhile, pour the marinade into the skillet.
11
Simmer over medium heat for 5 minutes, scraping up browned bits from the bottom of the pan.
12
Pour juices that have accumulated on the baking sheet into the sauce.
13
Strain through a fine sieve.
14
Degrease.
15
Season with salt and pepper to taste.
16
Place the rabbit on a serving platter.
17
Pour the sauce over the rabbit and serve.

309

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup pomegranate juice, 1/2 cup olive oil, 1 small onion, minced, 3 small shallots, minced, and more.

Yes, Dark Roasted Pomegranate Rabbit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dark Roasted Pomegranate Rabbit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions