Roasted Whole Rabbit

Roasted Whole Rabbit

Maria KostoffMaria Kostoff
"Bring all the important people in your life together at the table and treat them to this tasty roasted rabbit!"
Preparation25 min.
Cooking120 min.
Тotal145 min.
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  • rabbits - 1 whole rabbit
  • water
  • vinegar - equal parts with water
  • bacon - 5.5 oz (150 g) for stuffing
  • oil - 6 tablespoons
  • onions - 3 heads
  • water - 1 1/2 cups, hot
  • salt
  • black pepper
  • bay leaf
  • lemons - 1/2 a lemon’s zest and juice
  • flour - 1 tsp

How to cook

Wash and clean the rabbit, salt it well and leave it for 12-24 hours in a marinade of equal parts water and vinegar.

Wash it from the marinade and stuff with pieces of bacon. Separately, sauté the crushed onions in oil. Put the onions in an oven dish and put the rabbit on top.

Soak it with hot water, add salt, pepper, bay leaf and lemon peel to taste. Put the rabbit to bake under foil.

Once the rabbit softens, pour on the sauce consisting of flour diluted with lemon juice. Finish roasting the rabbit for another 30 minutes or until fully ready, and finally remove the foil.


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