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


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. 


Pic1: oven-braised rabbit
Pic2: served with applesauce, lettuce mix



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


  • 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


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.  


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


Pic4: oregano rabbit
Pic5:  oregano rabbit