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Roasted Rabbit

Rabbit is a year-round traditional food that is low in cholesterol and an excellent source of protein, iron, and vitamin B. Rabbit meat is much lower in fat than in chicken, turkey, beef, or pork. It is all white meat, which has fewer calories than dark meat, and it can be used in the same ways as chicken; it can be roasted, braised, grilled or boiled. Rabbit meat is great in soups and stews. The skin can be used as lining in coats and for decoration. It can be frozen, refrigerated, dried, and stored.

Source and licence

"Roasted Rabbit" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Roasted_Rabbit, revision 4510227), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Roasted_Rabbit&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4510227

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Skin and wash rabbit.
  2. Rub surfaces of rabbit pieces with garlic powder and lemon. Place on a greased rack in a shallow pan.
  3. Brush generously with melted butter or margarine and cover loosely with foil.
  4. Roast at 325°F for 2 hours. Remove foil during last ½ hour to brown.