Easy Baked Rabbit

5 from 4 reviews

Scared of cooking rabbit? Not anymore. This simple, old school inspired bake gives you tender, cozy, aromatic perfection every time.

Prep Time10

Cook Time1 15

Resting Time10

Total Time1 35

Course: Main Course

Cuisine: European

Keyword: baked rabbit, rabbit, rabbit recipe

Servings: portions

Preheat the oven to 350°F (175°C).
Tip: I like to ask if the rabbit is a young rabbit as young rabbits are always more tender. You can also take the extra step and brine it 24 hours prior to baking as well. If you do end up brining it, leave out the salt.
Place the rabbit pieces in a roasting dish with the sliced shallots, unpeeled garlic cloves, potatoes, and diced pancetta.
Drizzle with about 2 tablespoons of olive oil and season with roughly 1 teaspoon of salt, ½ teaspoon of pepper, and some thyme is optional.
Season on each side or massage it in.
Pour ½ cup white wine and 1/3 cup chicken broth on the side of the dish so you don’t wash off the seasoning on top.
Optionally, you can place slices of butter on top of the rabbit pieces for a more golden finish and a silkier sauce.
Bake covered for about 50–60 minutes, and uncovered for 15 min until the rabbit reaches 160–165°F and the potatoes are tender.
You can spoon the juices over after you uncover it and broil for 2–3 minutes at the end to brown the top.
Rest for 10 minutes (must do this!)

Choose good quality: Fresh rabbit should be pale pink and firm, and flash frozen cuts stay tender and moist.
Know the source: Butchers sell food bred varieties like New Zealand White, which are larger and perfect for roasting.
Rest before slicing: Give it 10 minutes so the juices stay in the meat.
Avoid high heat: Rabbit toughens if baked too hot, so keep it gentle and steady.
Add enough moisture: Cover the dish and include wine or broth to keep everything juicy.
Cook long enough: Lean meat can be chewy when undercooked, so bake until tender.
Swap the pancetta: Bacon, guanciale, or smoked turkey bacon all work.
Change the veg: Use sweet potatoes, baby potatoes, parsnips, or mixed root veggies.
Replace the shallots: Red or sweet onion thinly sliced melts down the same way.
Skip the wine: Use extra broth or broth with a splash of apple cider vinegar.
Try new herbs: Rosemary, sage, or oregano add a cozy twist.
Add mushrooms: Cremini or button mushrooms boost the umami.
Enrich the sauce: A little cream or Dijon at the end adds richness.
Use other proteins: Chicken thighs, turkey drumsticks, or pork shoulder are great alternatives.