Roast Rabbit With Rosemary Recipe

Name: Roast Rabbit With Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces; Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 1 teaspoon finely ground rosemary; 2 tablespoons finely chopped shallots; 1 teaspoon finely minced garlic; 1/2 cup dry white wine; 1/2 cup fresh or canned chicken broth; 1/4 cup finely chopped parsley

Servings: persons

1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon finely ground rosemary
2 tablespoons finely chopped shallots
1 teaspoon finely minced garlic
1/2 cup dry white wine
1/2 cup fresh or canned chicken broth
1/4 cup finely chopped parsley

1
Preheat oven to 450 degrees.
2
Sprinkle the rabbit with salt and pepper.
3
Heat the oil and half of the butter in a baking dish.
4
Add the rabbit pieces in one layer.
5
Sprinkle with rosemary.
6
Place the dish in the oven and bake 30 minutes.
7
Turn the rabbit pieces and continue baking five minutes.
8
Sprinkle with shallots and garlic.
9
Bake five minutes and add the wine and broth.
10
Bake, turning the pieces occasionally, about 20 minutes.
11
Stir in the remaining one tablespoon of butter.
12
Sprinkle with parsley and serve.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces, Salt to taste, if desired, Freshly ground pepper to taste, 2 tablespoons olive oil, and more.

Yes, Roast Rabbit With Rosemary falls under the Soups & Stews 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!

Roast Rabbit With Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions