Garlic & Herb Whole Roasted Rabbit
This Garlic & Herb Whole Roasted Rabbit recipe offers a delightful twist on traditional rabbit dishes, incorporating aromatic herbs and spices for an unforgettable flavor experience. The rabbit is marinated in a rich blend of olive oil, fragrant garlic, and fresh rosemary, complemented by the warmth of red New Mexico chili powder. The added crunch of crushed coriander seeds and black peppercorns enhances the dish’s complexity, delivering tender, succulent meat with a beautifully roasted skin. Perfect for a cozy dinner for two or an intimate gathering, this dish pairs beautifully with roasted vegetables or a simple salad.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
rabbit
2 1/4 lb (whole)
kosher salt
to taste
white pepper
to taste
olive oil
4 tablespoons
garlic
2 cloves (finely diced)
fresh rosemary
2 teaspoons (finely diced)
coriander seeds
1 teaspoon (crushed)
black peppercorns
1 teaspoon (crushed)
red New Mexico chili powder
1/4 teaspoon
Instructions
1
Preheat your oven to 475°F (245°C).
2
Line a sheet pan with parchment paper.
3
Spread the rabbit out as flat as possible and place it on the prepared pan.
4
Generously season both sides of the rabbit with kosher salt and white pepper to enhance flavor.
5
In a mixing bowl, combine the olive oil, finely diced garlic, rosemary, crushed coriander seeds, crushed black peppercorns, and red New Mexico chili powder until well blended.
6
Using your hands, rub this aromatic mixture evenly over both sides of the rabbit until thoroughly coated.
7
Cover the rabbit with plastic wrap or foil and refrigerate for 2 to 3 hours to allow the flavors to meld.
8
After marinating, uncover the rabbit and place it in the preheated oven.
9
Roast the rabbit for 30 to 35 minutes, or until it is tender and cooked through, with an internal temperature of at least 160°F (70°C).
10
Once done, remove the rabbit from the oven, allow it to rest for 5 minutes, then carve and serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary meat used in this recipe?
The primary meat used is a 2 1/4 lb whole rabbit.
What temperature should I preheat my oven to?
Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius).
How should the sheet pan be prepared?
Line a sheet pan with parchment paper before placing the meat.
How should the rabbit be positioned on the roasting pan?
Spread the rabbit out as flat as possible on the prepared pan.
What are the initial seasonings applied to the rabbit?
Generously season both sides of the rabbit with kosher salt and white pepper.
What ingredients make up the aromatic marinade?
The marinade consists of olive oil, finely diced garlic, fresh rosemary, crushed coriander seeds, crushed black peppercorns, and red New Mexico chili powder.
How much olive oil is required?
The recipe calls for 4 tablespoons of olive oil.
How should the garlic be prepared for the rub?
The garlic should be finely diced; you will need 2 cloves.
How much rosemary is used in the recipe?
Use 2 teaspoons of finely diced fresh rosemary.
What type of chili powder is recommended?
Use 1/4 teaspoon of red New Mexico chili powder.
How should the coriander seeds and black peppercorns be treated?
Both the coriander seeds and black peppercorns should be crushed before being added to the mix.
How do I apply the marinade to the rabbit?
Using your hands, rub the mixture evenly over both sides of the rabbit until it is thoroughly coated.
How long does the rabbit need to marinate?
The rabbit should be refrigerated for 2 to 3 hours to allow the flavors to meld.
Should the rabbit be covered while marinating?
Yes, cover the rabbit with plastic wrap or foil while it is in the refrigerator.
Do I roast the rabbit covered or uncovered?
Uncover the rabbit before placing it in the preheated oven.
What is the total roasting time?
Roast the rabbit for 30 to 35 minutes.
What is the safe internal temperature for the roasted rabbit?
The rabbit should reach an internal temperature of at least 160 degrees Fahrenheit (70 degrees Celsius).
How long should the meat rest after cooking?
Allow the rabbit to rest for 5 minutes before carving.
What is the texture of the finished dish?
The recipe produces tender, succulent meat with a beautifully roasted skin.
What side dishes are recommended with this recipe?
This dish pairs beautifully with roasted vegetables or a simple salad.
What provides the crunch in this rabbit dish?
The added crunch comes from the crushed coriander seeds and black peppercorns.
Is this recipe suitable for an intimate dinner?
Yes, it is perfect for a cozy dinner for two or an intimate gathering.
What cuisine is this recipe associated with?
This recipe is tagged as being part of Basque cuisine.
How many ingredients are needed in total?
There are 9 ingredients required for this recipe.
What type of salt is best for this recipe?
Kosher salt is recommended for seasoning the rabbit.
Can I use dry rosemary instead of fresh?
The recipe specifically calls for fresh rosemary for the best aromatic flavor.
How many cloves of garlic are used?
The recipe uses 2 cloves of garlic.
Is the rabbit roasted whole?
Yes, the recipe is for a whole roasted rabbit.
What type of pepper is used besides black peppercorns?
White pepper is used for the initial seasoning of the meat.
Should the rabbit be served hot?
Yes, it should be carved and served hot after resting.