Slow Roasted Rabbit

Slow Roasted Rabbit
  • 1 (3 pound) rabbit, cleaned and cut into pieces
  • 1 3/4 teaspoons salt
  • 1 tablespoon ground black pepper
  • 1/4 cup vegetable oil
  • 4 teaspoons white sugar
  • 1 onion, chopped
  • 3/4 cup ketchup
  • 1 clove garlic, chopped
  • 1 tablespoon paprika
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 cup water


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
  3. Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

04/27/2018
Slow Roasted Rabbit, recipe PT15M PT1H 5 455 calories

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