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oven-braised rabbit

various dates

Rabbits grow the quickest in their first 2-3 months. After that, they gain less weight for the same amount of food. I raised my rabbit to a bigger size (6-8 lbs.) than most commercial breeders would. (approx. 2-3 lbs.)  That also means they are past fryer age. These large animals would be too chewy if dry-roasted and have a better outcome with moist cooking.

 

A. oven-braised rabbit

2017-05-01

This may look a bit like a Roasted Rabbit, but it is moist cooking and there is a clear difference in texture and flavor. The only procedure difference is extra liquid and a cover. 

 

 

INGREDIENTS

This is what you need for 4 servings:

• ½ large rabbit (2 lbs.)
  or 1 small one
• spices of choice
  I used 'Badia complete seasoning' + paprika
• S&P

Directions

• Preheat oven to 300 ºF.
• Arrange the rabbit pieces in a shallow ovenproof dish.
• Sprinkle generously with spices, S&P to taste.
• Add up to ½ inch of water, orange juice, cider, or beer, as per personal preference. I used water.
• Cover with a lid or make an aluminum foil hat.
• Bake in the oven at 300 ºF for 2 hrs. or until tender.
• Serve and enjoy.

B. oregano rabbit

2014-09-22

A deeper dish and a slightly different method.

Yet this still is a simple pot roast recipe, with just the rabbit and some spices. I added enough oregano to make it VERY prominent. I like it that way. Adjust the quantity to your own preference.  

INGREDIENTS

This is what you need for 4 servings:

• 2 lb. half rabbit, parted
• brine
  = 1 qt. water + 1 tbsp. salt + optional spices
• 4 tbsp. olive oil
• 2 tbsp. dried oregano
• other spices or your choice

Pic3: oregano rabbit, applesauce

directions

• Optional:
  • Brine / marinate the rabbit for at least 24 hrs. in refrigerator.
  • Remove the rabbit. Reserve the brine.
• Preheat the oven to 450 ºF.
• Mix 2 tbsp. olive oil, 2 tbsp. dried oregano, spices as desired in the ovenproof dish with lid. I also added 1 tbsp. of 'New Orleans' hot spice mix. If spice mix is too dry, add some more oil.
• Rub this spice mixture into the rabbit meat.
• Arrange the pieces in the baking bowl, the 2 chest pieces at the bottom, ribs-side down.
• Add 2 tbsp. of olive oil.
• Cover and refrigerate for 2 hrs.
• Fill the bowl with the brine, water or fruit juice until meat is halfway to 3/4 covered.
  This liquid is optional for a very young rabbit (< 1.5 lbs.), but for bigger animals the meat will be dry and chewy without the liquid.
• Place the lid on the baking bowl.
• Place in oven on middle rack, with a dripping plate on the rack underneath.
• If dry,
  • cook at 450 ºF for 20 minutes.
• With brine,
  • cook until the liquid bubbles vigorously.
• Reduce to 350 ºF and cook an additional 15 minutes per pound.
• Serve and enjoy.

 

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