Whole Roasted Rabbit with Garlic, Rosemary and Coriander
Website
Source URL: www.food.com
Course: Main Courses
Ingredients:
- 1 2.25 lb rabbit
- kosher salt
- white pepper
- 4 T Olive Oil
- 2 Garlic Cloves, minced
- 2 t rosemary, minced
- 1 t coriander seeds, crushed
- 1/4 t espelette de pimenton (or chili powder)
Notes: Line a sheet pan with parchment paper.
Spread rabbit out as flat as possible and place it on prepared pan.
Season both sides with salt and pepper.
Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
Rub mixture over both sides of rabbit.
Cover and refrigerate 2-3 hours.
Preheat oven to 475°F.
Uncover rabbit.
Roast until tender and cooked through, 30-35 minutes.
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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!