Herb-Roasted Whole Rabbit

A slow-roasted approach to rabbit that produces tender, juicy meat with a beautiful caramelized exterior. This recipe uses oven roasting to bring out the best in your harvest, creating a memorable meal for family and friends.

French technique meets American presentation

Classic Roasting This preparation showcases rabbit at its finest, using traditional French roasting techniques to create an elegant centerpiece suitable for special occasions.

Ingredients (Serves 4-6)

• 1 whole rabbit (3-4 lbs), trussed
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 4 cloves garlic, minced
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 4 strips bacon
• 2 onions, quartered
• 4 carrots, chunked

French Roasting Technique

1. Preparation:

   • Mix herbs, garlic, oil into paste
   • Rub under and over skin
   • Season generously with salt and pepper

2. Bacon Protection:

   • Lay bacon strips over rabbit
   • Purpose: Protects lean meat from drying
   • Secure with kitchen twine if needed

3. Roasting Process:

   • Roast at 425°F for 15 minutes
   • Reduce to 375°F, continue roasting
   • Target: 160°F internal temperature

4. Vegetable Addition:

   • Add vegetables to pan after 30 minutes
   • Baste every 15 minutes with pan juices
   • Total time: 60-75 minutes depending on size

Carving: Remove legs first, slice saddle into medallions Service: With roasted vegetables and pan gravy