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.

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.


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



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


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