Roasted Rabbit with Apples and Leeks

10629635_10204416863518280_4506439529153979811_nThis recipe, adapted from Grit Barnyard Series: Guide to Backyard Rabbits, page 46, was out of this world! We served it with winter squash, beets, and mash potatoes.

  • 1 rabbit, cut into 7 pieces (4 legs, back, and 2 side bacon pieces)
  • Chicken breast (for non-rabbit eaters)
  • 4 tablespoons butter, melted
  • 1 tablespoon smoked paprika
  • ½ teaspoon ground fennel
  • 1 tablespoon kosher salt (scant)
  • 6 garlic cloves, smashed
  • 1 slice bacon, cut into 6 pieces
  • 1 cup white wine
  • 1 cup sliced leeks, white part only
  • 1 small apple, cored and sliced
  1. Place oven rack in upper-third position. Heat oven to 450 degrees.
  2. Remove rabbit from refrigerator, rinse under tepid water and pat dry. Cover and set aside for 30 minutes in a shallow baking dish (large enough for all pieces to be placed in a single layer)
  3. In small bowl, combine butter, paprika, fennel, salt and garlic
  4. Pour butter and spice mixture over meat, making sure all pieces are coated.
  5. Place bacon piece atop each rabbit piece. Roast rabbit for 20 minutes, or until browned
  6. Turn meat pieces over. Add side bacon and chicken breast. Pour in white wine and scatter leeks in pan. Baste meat, and cook for another 8-10 minutes.
  7. Scatter apple pieces and cook for an additional 15-20 minutes, or until rabbit is done (165 degrees).
  8. Remove from oven and let rest for 5-10 minutes before serving
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About mwolske

I'm a Senior Research Scientist in Community Informatics at the Graduate School of Library and Information Science, University of Illinois.
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