• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · Leave a Comment

    Whole Roasted Rabbit

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email
    Jump to Recipe
    Pin image with text of a whole roasted rabbit with root vegetables.

    This whole roasted rabbit with potatoes and root vegetables is an easy and well-rounded meal that showcases the unique flavor of rabbit meat! With only 10 minutes of prep time, you don't have to have any experience cooking rabbit to turn it into a fabulous rabbit pot roast for dinner! All you have to do is season and sear the meat, add broth and veggies, and roast until everything is melt-in-your-mouth tender!

    Tender Braised Rabbit Pot Roast Recipe

    If you're looking for an easy and elegant roast recipe to prepare for dinner this week, this whole roasted rabbit is sure to impress. It's a one-pot meal that's incredibly tender, filling, and complete with red potatoes and root vegetables!

    Square image of a whole roasted rabbit with root vegetables.
    This braised rabbit pot roast only takes 10 minutes to prepare and is perfect for any night of the week!
    Jump to:
    • Tender Braised Rabbit Pot Roast Recipe
    • 🥘 Whole Roasted Rabbit Ingredients
    • 🔪 How To Make Whole Roasted Rabbit
    • 🍴What To Serve With Rabbit Pot Roast
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • 📋 Recipe
    • 💬 Comments

    I also have a delicious rabbit stew recipe to try when you are craving a cozy and comforting main course featuring tender rabbit meat!

    🥘 Whole Roasted Rabbit Ingredients

    If you aren't a hunter yourself, you can probably find a whole rabbit at your local butcher shop or meat market. Just pick up some fresh vegetables and red potatoes, and you're all set!

    Whole roasted rabbit ingredients.
    • Rabbit - A 2-2½ pound rabbit. You may need to remove organs from the body cavity.
    • Salt - ½ teaspoon of salt.
    • Ground White Pepper - ¼ teaspoon of ground white pepper.
    • Paprika - ¼ teaspoon of paprika or use a paprika substitute if desired.
    • Ground Thyme - ¼ teaspoon of ground thyme.
    • Olive Oil - 2 tablespoons of extra virgin olive oil.
    • Chicken Broth - 1 cup of chicken broth.
    • Red Potatoes - 2-3 medium red potatoes, chopped.
    • White Onion - 1 small chopped white onion, or use yellow onion.
    • Carrots - 3 medium carrots that are washed and sliced.
    • Celery - 3-4 stalks of celery that are washed and sliced.
    • Garlic - 3 cloves of garlic, thinly sliced or crushed.

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    * indicates required

    🔪 How To Make Whole Roasted Rabbit

    After the rabbit is cut, seasoned, and seared, this recipe becomes completely hands-off! You will need a roasting pan (or Dutch oven), measuring spoons, a small mixing bowl, a cutting board, a chef's knife, and silicone kitchen tongs.

    A 2-2½ pound rabbit is about 3 servings. Plus, the potatoes and veggies can be used as a side dish, so there's no extra work!

    Process image 1 showing rabbit with seasoning.
    Process image 2 showing chopped root veggies.
    Process image 3 showing searing rabbit.
    Process image 4 showing searing the other side of the rabbit.
    Process image 5 showing adding broth.
    Process image 6 showing rabbit and root veggies ready to be put into the oven.
    1. Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4).
    2. Season. In the meantime, generously season your 2-2½ pound (1021 grams) rabbit on both sides with ½ teaspoon (3 grams) of salt, ¼ teaspoon (0.5 grams) of ground white pepper, ¼ teaspoon (0.5 grams) of paprika, and ¼ teaspoon (0.25 grams) of ground thyme.
    3. Heat oil. Heat 2 tablespoons (30 milliliters) of olive oil over medium-high heat in a roasting pan or Dutch oven.
    4. Sear. Once the oil starts to shimmer, sear your rabbit roast for 2-3 minutes on each side. As soon as a golden crust has formed, add 1 cup (237 milliliters) of chicken broth, 2-3 medium red potatoes (426 grams), 1 small white onion (70 grams), 3 medium carrots (183 grams), 3-4 stalks celery (160 grams), and 3 cloves of garlic (9 grams).
    5. Roast. Roast uncovered at 350°F (175°C/Gas Mark 4) for 45 minutes or until fork tender with an internal temperature of 160°F (71°C) when checked in the thickest portion of meat.
    6. Rest. Remove from the oven when done and rest for 10-15 minutes before serving.

    🍴What To Serve With Rabbit Pot Roast

    Square overhead image of a green garden salad.
    Tall overhead of the no knead onion rolls in glass baking dish on light background.
    Tall image of the apple cider cranberry sauce in crystal dishes.

    Although the potatoes and root vegetables in this recipe can be served as side dishes, you could also pair your rabbit roast with salad, bread, or cranberry sauce! Try my green garden salad, onion rolls, or apple cider cranberry sauce. Enjoy!

    💭 Angela's Tips & Recipe Notes

    • You can use a stovetop-safe roasting pan or a Dutch oven. Another option is to sear the roast in a large heavy-bottomed skillet and then move it to a large baking dish that has enough room for the roast, vegetables, and broth.
    • With a sharp knife, take off the hind legs and front legs of the rabbit. Next, cut the rabbit's torso into equal-sized pieces with kitchen shears, the size of which will depend on how large the rabbit is. I usually cut mine into 3 pieces. Save the choices part of the torso (the saddle).
    • After cooking, give your roasted rabbit 10-15 minutes to rest. This helps the juices spread evenly within the meat.
    • 3 medium carrots = approximately 1 cup sliced carrots, 3-4 stalks celery = approximately 1 cup sliced celery, 3 medium red potatoes (⅔ pound, 5-6 ounces per potato) = 15-18 ounces total with the skin on, or 1 ⅞-2 ¼ cups sliced potato.
    • Feel free to drizzle the pan drippings directly over the roast and vegetables. You could also make a tasty gravy with the drippings and cornstarch. For more information, here's a guide on how to make gravy with cornstarch.

    >>>>See all of my recipes HERE<<<<

    🥡 Storing & Reheating

    Place your leftovers in an airtight container and store them in your refrigerator for up to 3-4 days.

    Freezing Whole Roasted Rabbit

    Freeze any extra roasted rabbit by allowing it to cool completely and placing it in a freezer-safe container. Enjoy within 3 months. Allow your leftovers to thaw in the fridge overnight, and follow the reheating instructions below.

    Reheating Whole Roasted Rabbit

    Preheat your oven to 350°F (175°C/Gas Mark 4). Place the leftover roasted rabbit, veggies, and potatoes in an oven-safe dish with a splash of broth or water and cover with aluminum foil.

    Reheat for 15-20 minutes or until heated through to your liking. Keep an eye on the roast to avoid overcooking so that the rabbit doesn't dry out.

    Tall image of a whole roasted rabbit with root vegetables.

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide image of a whole roasted rabbit with root vegetables.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 4 reviews

    Whole Roasted Rabbit

    This whole roasted rabbit with potatoes and root vegetables is an easy and well-rounded meal that showcases the unique flavor of rabbit meat! With only 10 minutes of prep time, you don't have to have any experience cooking rabbit to turn it into a fabulous rabbit pot roast for dinner! All you have to do is season and sear the meat, add broth and veggies, and roast until everything is melt-in-your-mouth tender!
    Author | Angela
    Servings: 3 servings
    Calories: 622kcal
    Prep 10 minutes minutes
    Cooking 45 minutes minutes
    Total Time 55 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 2-2½ lb rabbit (remove organs from the body cavity if needed)
    • ½ teaspoon salt
    • ¼ teaspoon ground white pepper
    • ¼ teaspoon paprika
    • ¼ teaspoon ground thyme
    • 2 tablespoon olive oil (extra virgin)
    • 1 cup chicken broth
    • 2-3 medium red potatoes (chopped)
    • 1 small white onion (chopped, or use yellow onion)
    • 3 medium carrots (washed and sliced)
    • 3-4 stalks celery (washed and sliced)
    • 3 cloves garlic (thinly sliced or crushed)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    • Preheat your oven to 350°F (175°C/Gas Mark 4).
    • In the meantime, generously season your 2-2½ lb rabbit on both sides with ½ teaspoon salt, ¼ teaspoon ground white pepper, ¼ teaspoon paprika, and ¼ teaspoon ground thyme.
      2-2½ lb rabbit, ½ teaspoon salt, ¼ teaspoon ground white pepper, ¼ teaspoon paprika, ¼ teaspoon ground thyme
    • Heat 2 tablespoon olive oil over medium-high heat in a roasting pan or Dutch oven.
      2 tablespoon olive oil
    • Once the oil starts to shimmer, sear your rabbit roast for 2-3 minutes on each side. As soon as a golden crust has formed, add 1 cup chicken broth, 2-3 medium red potatoes, 1 small white onion, 3 medium carrots, 3-4 stalks celery, and 3 cloves garlic.
      1 cup chicken broth, 2-3 medium red potatoes, 1 small white onion, 3 medium carrots, 3-4 stalks celery, 3 cloves garlic
    • Roast uncovered at 350°F (175°C/Gas Mark 4) for 45 minutes or until fork tender with an internal temperature of 160°F (71°C) when checked in the thickest portion of meat.
    • Remove from the oven when done and rest for 10-15 minutes before serving.

    Equipment You May Need

    Measuring Spoons
    Small mixing bowl
    roasting pan
    Silicone Kitchen Tongs
    Cutting Board
    Chef's Knife

    Notes

    • You can use a stovetop-safe roasting pan or a Dutch oven. Another option is to sear the roast in a large heavy-bottomed skillet and then move it to a large baking dish that has enough room for the roast, vegetables, and broth.
    • With a sharp knife, take off the hind legs and front legs of the rabbit. Next, cut the rabbit's torso into equal-sized pieces with kitchen shears, the size of which will depend on how large the rabbit is. I usually cut mine into 3 pieces. Save the choices part of the torso (the saddle).
    • After cooking, give your roasted rabbit 10-15 minutes to rest. This helps the juices spread evenly within the meat.
    • 3 medium carrots = approximately 1 cup sliced carrots, 3-4 stalks celery = approximately 1 cup sliced celery, 3 medium red potatoes (⅔ pound, 5-6 ounces per potato) = 15-18 ounces total with the skin on, or 1 ⅞-2 ¼ cups sliced potato.
    • Feel free to drizzle the pan drippings directly over the roast and vegetables. You could also make a tasty gravy with the drippings and cornstarch. For more information, here's a guide on how to make gravy with cornstarch.
    • To store: Place your leftovers in an airtight container and store them in your refrigerator for up to 3-4 days.
    • To freeze: Freeze any extra roasted rabbit by allowing it to cool completely and placing it in a freezer-safe container. Enjoy within 3 months. Allow your leftovers to thaw in the fridge overnight and follow the reheating instructions below.
    • To reheat: Preheat your oven to 350°F (175°C/Gas Mark 4). Place the leftover roasted rabbit, veggies, and potatoes in an oven-safe dish with a splash of broth or water and cover with aluminum foil. Reheat for 15-20 minutes or until heated through to your liking. Keep an eye on the roast to avoid overcooking so that the rabbit doesn't dry out.

    Nutrition

    Calories: 622kcal (31%) | Carbohydrates: 34g (11%) | Protein: 79g (158%) | Fat: 18g (28%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 277mg (92%) | Sodium: 960mg (42%) | Potassium: 2331mg (67%) | Fiber: 6g (25%) | Sugar: 7g (8%) | Vitamin A: 10528IU (211%) | Vitamin C: 20mg (24%) | Calcium: 113mg (11%) | Iron: 13mg (72%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best rabbit recipes, best whole roasted rabbit, game meat, rabbit recipes, Whole Roasted Rabbit, whole roasted rabbit ingredients
    Course Game Meat Recipes, Main Course
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Vietnamese Spring Rolls vs Thai Spring Rolls
    Celery Seed Substitute »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email

    Reader Interactions

    Comments

    No Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative, as well as great classic recipes just like my Grandma used to make!

    More about me →

    Breakfasts

    • Square image of baked scotch eggs.
      Baked Scotch Eggs
    • Square image of zucchini mushroom quiche.
      Zucchini Mushroom Quiche
    • Square split image showing different fall breakfast ideas.
      Fall Breakfast Recipes
    • Square split image showing different pancake toppings.
      Pancake Toppings
    • Square image of air fryer hard boiled eggs.
      Air Fryer Hard-Boiled Eggs
    • Square split image of Quiche vs Frittata.
      Quiche vs Frittata
    • Square image of sausage cream cheese crescent rolls.
      Sausage Cream Cheese Crescent Rolls
    • Square image of asparagus quiche.
      Asparagus Quiche

    Dinner Ideas

    • Square image showing sliced roast beef on a cutting board.
      Roast Beef
    • Square split image showing different fall crockpot dinner ideas.
      Fall Crockpot Dinner Ideas
    • Square split image showing different instant pot fall recipes to make.
      Instant Pot Fall Recipes
    • Square image showing crockpot chicken bacon ranch.
      Crockpot Chicken Bacon Ranch Pasta
    • Square split image showing different chicken wing recipes to make at home!
      Chicken Wings Recipes
    • Square image of chicken teriyaki meatballs.
      Teriyaki Chicken Meatballs With Pineapple
    • Square image of Tennessee onions.
      Tennessee Onions
    • Square split image showing comfort food recipe ideas.
      Comfort Food Recipes
    As Seen On block with logos from the companies Angela has worked with including Mashed, Vice Munchies, Lake Country Journal, Delish, Yummly, and more.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement
    • Subscribe
    • Oven Conversions

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Freezing
    • Reheating
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love