Ingredients

The following ingredients have 4 Servings
  • 1 rabbit (about 1.5 kg/ 3.3 lbs (Note 1))
  • 30 ml/ 1 fl. oz/ 2 tablespoons olive oil
  • 75 ml/ 2.5 fl. oz/ 1/3 cup white wine
  • 8 medium garlic cloves (divided)
  • 4-5 rosemary sprigs (depending on size, divided)
  • 125 ml/ 4.2 fl. oz/ ½ cup water
  • fine sea salt and ground black pepper

Instruction

  • Defrost and cut the rabbit.
  • You will need six parts for roasting: 2 hind legs, 2 front legs, and the backstrap (loin) cut into 2 pieces (Note 2).
  • Place the rabbit on a large cutting board lying on its back and open it up. Cut the belly flaps. Go under the armpit and cut the front legs with the whole shoulder.
  • Grab the back legs with your hands and break that part open. Find where the tailbone is and cut along there.
  • Cut the backbone and the ribs. Find the last rib with your fingers and cut right along that last rib. Repeat on the other side. The whole cut will be like a V. Grab the piece with your hands and break it apart so that you can see the joint between the bones and cut right there.
  • Divide the backstrap or the loin in the middle. Find where the vertebra is and cut right there. Press with the knife or use a cleaver.
  • Place the pieces in a roasting tin.
  • In a small bowl mix olive oil, white wine, 4 grated garlic cloves, 2-3 sprigs chopped rosemary, salt, and pepper. Pour over the meat and turn the meat a few times in the marinade to coat it all over. Cover with plastic wrap/cling film and marinate for at least one hour, preferably 3-4. Remove from the fridge about 30 minutes before cooking.
  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Add 3-4 whole garlic cloves and the remaining rosemary sprigs to the roasting pan. Pour in the water.
  • Bake for about 30 to 40 minutes, flipping the meat pieces about every 10 minutes. If you’d like the meat to get more color, turn on the grill during the last 5 minutes of the cooking time.
  • The front legs and back strap pieces are smaller than the hind legs. I usually remove them after 30 minutes already, but I always check to see if the internal temperature is right, it should be 71 degrees Celsius/ 160 degrees Fahrenheit. Checking with a thermometer is the best way to ensure that the rabbit is safe to eat but not overcooked. If you overcook it, it will become dry.