Whole Roasted Rabbit

🧂 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)

Instructions

• 1 Preheat your oven to 350°F (175°C/Gas Mark 4).
• 2 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.
• 3 Heat 2 tablespoon olive oil over medium-high heat in a roasting pan or Dutch
  oven.
• 4 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.
• 5 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 Remove from the oven when done and rest for 10-15 minutes before serving.

Nutrition Info