chicken-roasted rabbit

various dates

Young rabbit baked in the oven, chicken-style.

Believe it or not, with a crisp outer layer and tender meat inside, it really does taste much more like chicken than any of my other recipes. The 'chicken' spices have a lot to do with that, of course.

You need a young rabbit for this, less than 4 months old. Because the rabbit is cooked without skin or fatty layer, it will always be drier than chicken, but I prefer it with the meat still slightly moist.

Older animals are better braised or stewed.

INGREDIENTS

This is what you need for 6-8 servings:

Young rabbit, 4 lbs.
1 tbsp. olive oil
S&P, spices

Pic1: chicken-roasted rabbit, pasta salad

Directions

2015-05-13

Pic2: my (late) little table oven
Pic3: before cooking
Pic4: after cooking

Part the rabbit.
Rub with mixture of olive oil, S&P and your favorite spices for roast chicken.
Arrange the pieces in a shallow oven dish.
Slow-bake uncovered in the oven at 240 ºF for about 120 minutes for a 4 lb. rabbit.
To get a nice crisp outer layer, cook under broiler for a few minutes at the end of cooking time.
Serve and enjoy.

Pic5: another day, another rabbit - 2017-01-03
Pic6: BBQ rabbit (internet picture)
Pic7: spit-roasted (internet picture)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org