Honey Roast Rabbit Recipes

HONEY GARLIC GRILLED RABBIT RECIPE - (3.9/5)

Steps:

• In a large bowl, whisk together oil, lemon zest and juice, garlic, salt and pepper. Remove 1/3 cup of the mixture, cover and refrigerate. Whisk honey, rosemary and thyme into remaining lemon-oil mixture. Add rabbit, turn to coat, cover and refrigerate for at least 2 hours or overnight. Prepare a grill for medium heat cooking. Remove rabbit from marinade; discard excess marinade. Place rabbit on the grill and cook, turning the pieces occasionally and moving them if the fire flares up, until browned and cooked through, about 12 minutes for small pieces and 20 to 22 minutes for larger pieces. Transfer to a plate and keep warm. Meanwhile, place reserved lemon-oil mixture in a very large bowl. Add kale and gently toss until all leaves are coated. When rabbit is done, place kale leaves in a single layer on the grill. Cook until leaves begin to brown and crisp on the edges, 1 to 2 minutes. Turn leaves and cook other sides until browned and crisped, 1 to 2 minutes more. Slice kale, place on a platter and top with rabbit.

SLOW ROASTED RABBIT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
• Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

ROAST RABBIT WITH THYME

Steps:

• Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
• Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
• Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.

HONEY BAKED RABBIT OR CHICKEN

Steps:

• Arrange meat in shallow baking dish.
• Mix all other ingredients.
• Baste frequently with mixture while cooking.
• Bake at 350°F for hour to an hour and fifteen minutes.

ROASTED RABBIT FOR A SUNDAY DINNER

Steps:

• If rabbit is not already prepared, wash it and trim away any skin and unwanted parts. Most rabbits come with the kidneys and other organs, regardless of whether they are prepared. Reserve these.
• Mix sausage meat and breadcrumbs together, kneading in the rosemary. Stuff the chest cavity of the rabbit with the stuffing, and continue down the torso, leaving a firm mound of stuffing from chest-groin.
• Wrap bacon rashers around rabbit, securing at the back with toothpicks, to seal stuffing inches.
• Roast rabbit on a medium/low heat for 1 hour, turning from one side to the other regularly and basting with any leaked juices.
• Meanwhile, boil potatoes in lightly salted water until firm, but starchy on the outide. Drain.
• Remove rabbit from roasting tray and set aside. Add lard to tray - once melted, toss in the pearl onions (whole), the carrots (roughly chopped into large pieces) and the potatoes. Toss vegetables in meat juices and lard, then replace rabbit on top. Roast a further 30 minutes, spooning over the hot lard as required, or until onions begin to blacken and potatoes turn golden and crisp.
• Using a slotted spoon, remove and set aside the rabbit and vegetables, allowing each spoonful to drain any juices back into the roasting pan.
• Pour stock into pan and scrape the bottom to lift up any stuck pieces of meat or vegetable, and to thoroughly combine the stock with the juices.
• Pour mixed stock and juice into a pot, adding a sprig of rosemary and the reserved rabbit organs. Place rabbit and vegetables back in over on a very low setting to keep warm.
• When stock reaches a rolling boil, mix the teaspoon of flour with a little water to form a paste, and add to the stock. Once thick and rich, taste and season to preference. Strain stock to remove organs and rosemary.
• Serve rabbit, surrounded with the roasted vegetables, and with the stock offered on the side as a gravy. Goes beautifully with redcurrant jelly.

ROAST RABBIT WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees.
• Sprinkle the rabbit with salt and pepper.
• Heat the oil and half of the butter in a baking dish. Add the rabbit pieces in one layer. Sprinkle with rosemary.
• Place the dish in the oven and bake 30 minutes. Turn the rabbit pieces and continue baking five minutes. Sprinkle with shallots and garlic. Bake five minutes and add the wine and broth. Bake, turning the pieces occasionally, about 20 minutes. Stir in the remaining one tablespoon of butter. Sprinkle with parsley and serve.