Roasted Whole Rabbit

Not very common, but I’m glad to see a few people giving rabbit meat a go. Aside from the fact that it comes at a premium since it’s not that widely available, once folks get over the perception that it’s ‘only a pet’ - then folks will be ready to uncover the deliciousness that is rabbit meat. Cooked here with some fresh herbs and olive oil, this falling-off-the-bone meat dish will leave you wanting more.

1 medium rabbit (1.2 kg)
2½ Tbsp. extra-virgin olive oil
2 tsp. sea salt
1 tsp. black pepper, freshly ground
2 tsp. fresh thyme
2 tsp. fresh rosemary
1 tsp. smoked paprika
2 Tbsp. white wine vinegar
1 large onion
1 large green bell pepper
1 large red bell pepper
2 large cloves garlic
1 Tbsp. soy sauce

If your rabbit is frozen, make sure it thaws out and comes to room temperature. Then proceed to cut it into your desired pieces and place them in a bowl.

Finely chop your fresh rosemary, thyme and garlic before adding them to the marinade.

Add all the ingredients to the bowl, including the fresh herbs.

Mix, and rub the meat until the rabbit is well coated. Cover with plastic wrap and marinate for at least 2 hours.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

While the Rabbit marinates, cut your peppers and onion into medium sized pieces and line the bottom of an oven proof dish. Drizzle lightly with some olive oil and sprinkle with salt.

Transfer the rabbit pieces to the baking dish and arrange over the peppers.

Cover with foil and bake. After 1 hour, remove the foil and allow it to broil uncovered for 15 minutes.

Remove the pieces from the baking dish and arrange them on your serving dish. Garnish with fresh thyme and the cooked peppers. Serve with vegetables and gravy.