Roasted Bacon Wrapped Rabbit Recipes

SIMPLE ROASTED RABBIT

Steps:

• 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.

RABBIT WITH MUSTARD & BACON

Steps:

• Mash the butter with the herbs, garlic and lemon zest, then chill. This can be done up to a day in advance. Use a small sturdy knife to scrape the meat away from the thigh bone part of the rabbit leg. Try and create a pocket around the bone rather than cutting into the actual meat. When you get to the joint, cut or snap the bone away.
• Halve the butter, roll into two logs, then stuff into the cavity of each rabbit leg. Wrap the slices of pancetta around each leg so that they join underneath. The rabbit can be prepared up to a day ahead and kept in the fridge.
• Heat oven to 220C/200C fan/gas 7. Place the rabbit on a shallow roasting tray and roast for 20-30 mins (see tip below), then leave to rest for 5 mins. While the rabbit is cooking, make the sauce. Heat the crème fraîche with both mustards and simmer for 2-3 mins until thickened slightly. Season to taste, then add a squeeze of lemon juice and set aside.
• To serve, spoon some sauce onto each plate and carve the rabbit into thick slices. Arrange the rabbit on top of the sauce with some steamed new potatoes on the side.

SLOW ROASTED RABBIT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

ROAST RABBIT WITH THYME

Steps:

• Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
• Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
• Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.

ROASTED BACON-WRAPPED RABBIT

Steps:

• 1. Put everything except the bacon in a sealable plastic bag. Seal the bag, shake to distribute the seasonings and refrigerate for 8 to 24 hours. 2. Thirty minutes before dinner, preheat the oven to 450 degrees. Quickly rinse the spices off the rabbit with cold water. Blot the pieces completely dry with paper towels, then blot the bacon dry. Wrap each rabbit piece in a slice of bacon and place them seam-side down on a rimmed baking sheet or in a shallow roasting pan or a large ovenproof skillet. (The flat pieces below the rabbit's ribs, known as the flap, can be rolled up and then wrapped.) Roast until the bacon crisps and the rabbit is no longer pink, 25 to 30 minutes. It is impossible to imagine this as anything other than finger food (maybe with some roasted potatoes). Serves 4. Note: It's easiest to have a butcher cut the rabbit into pieces for you; just call a day or two ahead. Otherwise, cut it yourself using a cleaver and boning knife.