18 Delicious Rabbit Recipes Oven Baked

Unlock the secret to tender, flavorful rabbit dishes with our roundup of 18 Delicious Rabbit Recipes Oven Baked. Perfect for home cooks looking to explore beyond the usual poultry, these recipes promise comfort, elegance, and a touch of adventure in every bite. Whether you’re craving a cozy family dinner or aiming to impress at your next gathering, we’ve got you covered. Dive in and discover your new favorite dish!

Herb Roasted Rabbit with Garlic and Thyme

So, you’ve decided to venture beyond the usual chicken and beef, and let me tell you, your taste buds are in for a wild ride with this herb-roasted rabbit. It’s like the Easter Bunny decided to go gourmet, and honestly, we’re here for it.

Ingredients

• Rabbit – 1 whole, cleaned
• Garlic – 4 cloves, minced
• Fresh thyme – 2 tbsp
• Olive oil – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven is key to getting that perfect roast.
2. In a small bowl, mix together the minced garlic, fresh thyme, olive oil, salt, and black pepper. This herby concoction is about to take your rabbit from good to ‘where have you been all my life?’
3. Rub the herb mixture all over the rabbit, making sure to get into all the nooks and crannies. The more love you put into this step, the more flavor you’ll get.
4. Place the rabbit on a roasting rack in a roasting pan. This setup allows for even cooking and a beautifully browned exterior.
5. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 160°F (71°C). No guessing games here; a meat thermometer is your best friend.
6. Let the rabbit rest for 10 minutes before carving. This little break lets the juices redistribute, ensuring every bite is as moist as the last.

Ready to dig in? The rabbit comes out tender and juicy, with a crispy, herb-infused skin that’s downright addictive. Serve it up with a side of roasted veggies or over a bed of creamy polenta for a meal that’s anything but basic.

Slow Cooked Rabbit with Root Vegetables

Oh, the joys of slow cooking! It’s like setting a culinary alarm clock and waking up to a house that smells like a gourmet restaurant. Today, we’re diving into a dish that’s both rustic and refined, perfect for those who love to let their oven do the heavy lifting.

Ingredients

• Rabbit – 1, cut into pieces
• Carrots – 2 cups, chopped
• Potatoes – 2 cups, diced
• Onion – 1, sliced
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Chicken broth – 1 cup
• Thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 300°F. Slow and steady wins the race here.
2. Heat olive oil in a large oven-proof pot over medium heat. Brown the rabbit pieces on all sides, about 3 minutes per side. Tip: Don’t crowd the pot; give each piece its moment to shine.
3. Remove the rabbit and set aside. In the same pot, add onions and garlic, sautéing until translucent, about 2 minutes.
4. Add carrots and potatoes, stirring to mix with the onions and garlic. Tip: Uniformly chopped veggies cook evenly, so keep those knife skills sharp.
5. Return the rabbit to the pot. Pour in chicken broth and sprinkle thyme, salt, and pepper over everything.
6. Cover the pot and transfer it to the oven. Let it cook for 2 hours. Tip: Resist the urge to peek; keeping the lid on ensures all those flavors stay put.
7. After 2 hours, check for tenderness. The rabbit should fall off the bone easily.

Mmm, what you’ve got here is a dish where the rabbit is so tender it practically whispers sweet nothings to your fork. The root vegetables? They’ve soaked up all the goodness, turning into little flavor bombs. Serve it over a bed of creamy polenta or with a crusty loaf of bread to sop up the juices—because let’s be honest, you’ll want every last drop.

Rabbit Casserole with White Wine and Mushrooms

So, you’ve decided to hop into the world of gourmet cooking with this rabbit casserole, huh? Well, buckle up, because this dish is about to take your taste buds on a wild ride through flavor town, with a pit stop in ‘I can’t believe I made this’ ville.

Ingredients

• Rabbit – 2 lbs, cut into pieces
• White wine – 1 cup
• Mushrooms – 1 cup, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Preheat your oven to 350°F because we’re not savages; we cook with precision.
2. Heat olive oil in a large skillet over medium-high heat. Add the rabbit pieces and brown them on all sides, about 5 minutes per side. This isn’t just for looks; browning equals flavor.
3. Remove the rabbit and set aside. In the same skillet, add the mushrooms and garlic, sautéing until the mushrooms are golden, about 3 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the mushrooms instead of sautéing them.
4. Return the rabbit to the skillet. Pour in the white wine, and sprinkle with salt, pepper, and thyme. Bring to a simmer, then cover and transfer to the oven.
5. Bake for 45 minutes, then uncover and bake for an additional 15 minutes to reduce the sauce. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Let it rest for 5 minutes before serving. Tip: This allows the flavors to marry and the meat to reabsorb juices, making every bite succulent.

Yum, the rabbit is so tender it practically falls off the bone, and the mushrooms soak up all that winey goodness. Serve it over a bed of creamy polenta or with crusty bread to sop up every last drop of that sauce.

Spicy Oven Baked Rabbit with Chili and Lime

Get ready to hop into flavor town with a dish that’s anything but ordinary. This spicy oven-baked rabbit is a game-changer, packing a punch with chili and lime that’ll have your taste buds doing the tango.

Ingredients

• Rabbit – 1, whole
• Chili powder – 2 tbsp
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough to crisp up the rabbit beautifully.
2. Rub the rabbit all over with olive oil, then season generously with salt and chili powder. Tip: For extra flavor, let it marinate for an hour in the fridge.
3. Place the rabbit on a baking tray and squeeze fresh lime juice over it. Tip: Save a little lime juice to drizzle after baking for a fresh zing.
4. Bake in the preheated oven for 45 minutes, or until the skin is golden and crispy. Tip: Use a meat thermometer to check the internal temperature reaches 160°F (71°C).
5. Let the rabbit rest for 10 minutes before carving to keep the juices locked in.

Unleash this fiery, tangy masterpiece onto your plate, where the crispy skin meets tender, flavorful meat. Serve it with a side of cool, creamy coleslaw to balance the heat, or go all out and pair it with a frosty beer for the ultimate feast.

Rabbit Legs Confit with Rosemary and Garlic

Ever wondered how to make your dinner guests hop with joy? This rabbit legs confit with rosemary and garlic is your ticket to becoming the most legendary host in your circle—no magic wand required, just a bit of patience and these foolproof steps.

Ingredients

• Rabbit legs – 4
• Duck fat – 2 cups
• Rosemary – 2 sprigs
• Garlic – 4 cloves
• Salt – 1 tsp

Instructions

1. Preheat your oven to 300°F. This low and slow approach is key to tender, fall-off-the-bone meat.
2. Season the rabbit legs generously with salt. Let them sit at room temperature for 20 minutes to absorb the flavors.
3. In a large ovenproof dish, melt the duck fat over low heat. Tip: Duck fat is the secret to confit’s irresistible richness, but you can substitute with olive oil in a pinch.
4. Add the rabbit legs, rosemary, and garlic to the dish, ensuring the legs are completely submerged in fat.
5. Cover the dish and transfer it to the oven. Cook for 2 hours, or until the meat is tender and easily pulls away from the bone.
6. Remove the dish from the oven and let the rabbit legs cool in the fat for 30 minutes. This step enhances the flavor and makes the meat even more succulent.
7. Carefully remove the legs from the fat and place them on a baking sheet. Tip: Save the flavorful fat for roasting potatoes or vegetables—it’s liquid gold!
8. Turn your oven to broil and place the rabbit legs under the broiler for 3-5 minutes, or until the skin is crispy and golden brown.

Rabbit legs confit is a game-changer, with meat so tender it practically melts in your mouth, paired with the aromatic punch of rosemary and garlic. Serve it atop a creamy polenta or alongside a crisp, green salad for a meal that’s as elegant as it is effortless.

Baked Rabbit with Mustard and Honey Glaze

Who knew that hopping into the world of gourmet could be this fun? Today, we’re tackling a dish that’s bound to make your taste buds do a happy dance—Baked Rabbit with Mustard and Honey Glaze. It’s the perfect blend of sweet, tangy, and utterly irresistible.

Ingredients

• Rabbit – 1 whole, cleaned
• Dijon mustard – ¼ cup
• Honey – ¼ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C). Tip: Always preheat your oven for even cooking.
2. In a small bowl, whisk together Dijon mustard, honey, olive oil, salt, and black pepper until smooth. Tip: A smooth glaze ensures even coating.
3. Place the cleaned rabbit on a baking tray and generously brush the mustard and honey glaze all over it. Tip: Don’t skimp on the glaze—it’s the star of the show.
4. Bake in the preheated oven for 45 minutes, or until the rabbit is golden brown and the internal temperature reaches 160°F (71°C).
5. Let the rabbit rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a moist dish.

Now, the moment of truth—this dish boasts a crispy, caramelized exterior with a tender, juicy interior. Serve it atop a bed of wild rice or with roasted veggies for a meal that’s as visually stunning as it is delicious.

Rabbit Stew with Carrots and Potatoes

Ever find yourself staring into the fridge, wondering if dinner will just magically appear? Well, today’s your lucky day because we’re diving into a dish that’s as hearty as it is hare-raisingly delicious. Let’s hop to it!

Ingredients

• Rabbit – 1, cut into pieces
• Carrots – 2 cups, chopped
• Potatoes – 3 cups, diced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Water – 4 cups

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add rabbit pieces to the pot, browning each side for 3 minutes. Tip: Don’t crowd the pot; work in batches if needed.
3. Season the rabbit with salt and pepper as it browns.
4. Add carrots and potatoes to the pot, stirring to mix with the rabbit.
5. Pour water into the pot until ingredients are just covered. Tip: The water should be about 1 inch above the ingredients.
6. Bring the stew to a boil, then reduce heat to low (200°F), covering the pot.
7. Simmer for 1 hour, stirring occasionally. Tip: The stew is ready when the rabbit is tender and falls off the bone.

Perfectly tender rabbit mingles with sweet carrots and hearty potatoes in a broth that’s simplicity at its finest. Serve it in a hollowed-out bread bowl for an edible dish that’s as fun as it is filling.

Oven Roasted Rabbit with Lemon and Herbs

Zesty and zippy, this oven-roasted rabbit dish is about to hop its way into your heart (and stomach). Perfect for when you’re feeling a bit fancy but also kinda lazy, it’s a game-changer with minimal fuss and maximum flavor.

Ingredients

• Rabbit – 1 whole, cut into pieces
• Lemon – 1, sliced
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Rosemary – 1 tbsp, chopped
• Thyme – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. In a large bowl, mix the rabbit pieces with olive oil, minced garlic, rosemary, thyme, salt, and black pepper until evenly coated. Tip: Letting the rabbit marinate for 30 minutes can deepen the flavors, but if you’re in a hurry, you can skip this step.
3. Arrange the rabbit pieces in a single layer in a roasting pan, tucking lemon slices around them. Tip: The lemon not only adds flavor but also keeps the rabbit moist during cooking.
4. Roast in the preheated oven for 45 minutes, then flip the pieces and roast for another 15 minutes or until the rabbit is golden brown and the juices run clear. Tip: Use a meat thermometer to check the internal temperature has reached 160°F (71°C) for perfectly cooked rabbit.

Now, the moment of truth: tender, juicy rabbit with a crispy, herb-infused skin that’s bursting with lemony goodness. Serve it atop a bed of wild rice or with roasted veggies for a meal that’s as picturesque as it is delicious.

Rabbit with Prunes and Bacon in the Oven

Rabbit with prunes and bacon? Now that’s a trio that sounds like it stepped right out of a gourmet fairy tale! This dish is a delightful dance of savory and sweet, with a crispy bacon twist that’ll have your taste buds doing the tango.

Ingredients

• Rabbit – 1, cut into pieces
• Prunes – 1 cup
• Bacon – 6 slices
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C). Tip: A properly preheated oven ensures even cooking.
2. Season the rabbit pieces with salt and black pepper. Tip: Let the meat sit at room temperature for 20 minutes before seasoning for better flavor absorption.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the rabbit pieces and sear until golden brown, about 3 minutes per side.
4. Wrap each rabbit piece with a slice of bacon, securing with toothpicks if necessary.
5. Scatter the prunes around the rabbit in the skillet. Tip: Soaking prunes in warm water for 10 minutes before adding them can enhance their sweetness.
6. Transfer the skillet to the oven and bake for 25 minutes, or until the rabbit is cooked through and the bacon is crispy.
7. Let the dish rest for 5 minutes before serving. This allows the juices to redistribute, making the meat more tender.

Lusciously tender rabbit, wrapped in crispy bacon, with prunes that have caramelized to perfection, this dish is a showstopper. Serve it atop a bed of creamy polenta for a meal that’s as visually stunning as it is delicious.

Braised Rabbit with Olives and Tomatoes

Mmm, imagine tender rabbit, slow-cooked to perfection, mingling with the bold flavors of olives and tomatoes in a dish that’s as rustic as it is refined. This braised beauty is your ticket to impressing dinner guests or treating yourself to something spectacularly savory.

Ingredients

• Rabbit – 1, cut into pieces
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Tomatoes – 2 cups, diced
• Green olives – 1 cup, pitted
• Chicken broth – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add rabbit pieces to the pot, browning on all sides, approximately 4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove rabbit and set aside. In the same pot, add minced garlic, sautéing until fragrant, about 30 seconds.
4. Stir in diced tomatoes, green olives, chicken broth, salt, and black pepper, bringing the mixture to a simmer.
5. Return rabbit to the pot, cover, and reduce heat to low. Braise for 1.5 hours, or until the rabbit is fork-tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer, not a boil.
6. Uncover and increase heat to medium, simmering for an additional 10 minutes to slightly reduce the sauce. Tip: Taste and adjust seasoning if necessary, but remember the olives add saltiness.

Unbelievably tender, the rabbit falls off the bone, while the olives and tomatoes create a sauce that’s both rich and bright. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that delicious sauce.

Rabbit Pie with Puff Pastry Top

Ever wondered what hops into a pie and steals the show? Our Rabbit Pie with Puff Pastry Top is the answer, combining tender meat with a flaky, buttery crust that’ll have you hopping back for seconds.

Ingredients

• Rabbit meat – 2 lbs, cubed
• Puff pastry – 1 sheet
• Butter – 2 tbsp
• Flour – 1/4 cup
• Chicken stock – 2 cups
• Salt – 1 tsp
• Pepper – 1/2 tsp

Instructions

1. Preheat your oven to 375°F. This ensures your pie cooks evenly and the pastry puffs up beautifully.
2. In a large pan, melt butter over medium heat. Add rabbit meat, browning all sides for about 5 minutes. Tip: Don’t overcrowd the pan to get a perfect sear.
3. Sprinkle flour over the meat, stirring for 1 minute to cook off the raw flour taste.
4. Gradually pour in chicken stock, stirring constantly to avoid lumps. Bring to a simmer.
5. Season with salt and pepper, then simmer for 20 minutes until the sauce thickens. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Transfer the mixture to a pie dish. Cover with puff pastry, trimming excess and crimping edges to seal. Tip: Brush the pastry with an egg wash for a golden finish.
7. Bake for 25 minutes or until the pastry is golden and puffed.

Golden and glorious, this pie offers a succulent rabbit filling enveloped in a crisp, airy pastry. Serve it with a side of roasted veggies for a meal that’s as hearty as it is elegant.

Rabbit with Creamy Mustard Sauce Baked

Mmm, imagine biting into a dish that’s as bold in flavor as it is in personality—our Rabbit with Creamy Mustard Sauce Baked is here to steal the show at your dinner table. This isn’t just any rabbit dish; it’s a creamy, dreamy, mustard-kissed masterpiece that’ll have your taste buds doing the tango.

Ingredients

• Rabbit – 1, cut into pieces
• Heavy cream – 1 cup
• Dijon mustard – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty for our rabbit.
2. Season the rabbit pieces with salt and black pepper, ensuring each piece is lovingly coated.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Once the oil is shimmering, add the rabbit pieces. Sear them until golden brown, about 3-4 minutes per side. Tip: Don’t crowd the pan—give each piece its moment to shine.
4. Remove the skillet from heat and whisk together heavy cream and Dijon mustard in a bowl. Pour this creamy mixture over the rabbit in the skillet.
5. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the rabbit is cooked through and the sauce is bubbly. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Let the dish rest for 5 minutes before serving to allow the flavors to mingle. Tip: This is the perfect time to set the table or pour yourself a well-deserved glass of wine.

Unbelievably tender rabbit meets a sauce that’s rich with a tangy mustard kick—this dish is a symphony of flavors. Serve it over a bed of fluffy mashed potatoes or with a side of crusty bread to soak up every last drop of that creamy sauce.

Oven Baked Rabbit with Apples and Cider

Just when you thought rabbit was only for the fancy folks, here we are, turning it into a dish that’s as cozy as your favorite sweater. Oven Baked Rabbit with Apples and Cider is where rustic charm meets a hint of sweetness, perfect for those days when you want to impress without the stress.

Ingredients

• Rabbit – 1, cut into pieces
• Apples – 2, sliced
• Cider – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures your rabbit cooks evenly, avoiding any undercooked surprises.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. A hot skillet means a better sear, locking in those juices.
3. Season rabbit pieces with salt and pepper, then sear in the skillet until golden brown, about 3 minutes per side. Don’t crowd the pan; give each piece its moment to shine.
4. Remove rabbit from skillet and set aside. In the same skillet, add apple slices and cook until slightly softened, about 2 minutes.
5. Return rabbit to the skillet, pour cider over everything, and bring to a simmer. The cider will reduce into a luscious sauce, so patience is key.
6. Transfer skillet to the oven and bake uncovered for 25 minutes. The rabbit should be tender and the apples caramelized.

Here’s the deal: the rabbit turns fork-tender, the apples soak up all that cider goodness, and the whole dish sings with a balance of savory and sweet. Serve it over a bed of mashed potatoes or with a side of crusty bread to sop up the sauce, and watch it disappear.

Rabbit with Wild Mushrooms and Cream

Hold onto your hats, folks, because we’re about to dive into a dish that’s as whimsical as it is delicious—rabbit with wild mushrooms and cream. This isn’t your everyday dinner; it’s a foray into the forest on a plate, with flavors that dance between earthy and indulgent.

Ingredients

• Rabbit – 1, cut into pieces
• Wild mushrooms – 2 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter is melted and bubbling.
3. Season rabbit pieces with salt and black pepper, then brown them in the skillet for 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
4. Remove rabbit from skillet and set aside. In the same skillet, add the remaining 1 tbsp butter and wild mushrooms. Sauté for 5 minutes until mushrooms are golden. Tip: Mushrooms release water first; wait until it evaporates for that golden color.
5. Return the rabbit to the skillet, pour in heavy cream, and bring to a simmer.
6. Transfer skillet to the preheated oven and bake for 25 minutes. Tip: The cream should thicken slightly, and the rabbit should be tender when pierced with a fork.
7. Remove from oven and let rest for 5 minutes before serving.

Fluffy, creamy, and with a hint of the wild, this dish pairs beautifully with a crisp green salad or over a bed of buttery noodles. The rabbit is tender, the mushrooms add an earthy depth, and the cream ties it all together in a luxurious embrace.

Roasted Rabbit with Sage and Onion Stuffing

Prepare to hop into a dish that’s anything but ordinary—our Roasted Rabbit with Sage and Onion Stuffing is a game-changer for your dinner table. Perfect for when you’re looking to impress or just spice up your meal routine, this recipe promises a juicy, flavorful adventure.

Ingredients

• Rabbit – 1 whole, cleaned
• Sage – 2 tbsp, chopped
• Onion – 1 large, diced
• Breadcrumbs – 1 cup
• Butter – 4 tbsp, melted
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting perfection.
2. In a bowl, mix the chopped sage, diced onion, breadcrumbs, melted butter, salt, and black pepper to create the stuffing. Tip: For extra flavor, let the mixture sit for 10 minutes before stuffing.
3. Carefully stuff the rabbit cavity with the sage and onion mixture, then secure the opening with kitchen twine to keep all the goodness inside.
4. Rub the outside of the rabbit with olive oil, then season lightly with salt and pepper for a crispy, golden skin.
5. Place the rabbit in a roasting pan and roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 160°F (71°C). Tip: Baste the rabbit with its juices every 30 minutes to keep it moist.
6. Let the rabbit rest for 10 minutes before carving to allow the juices to redistribute. Tip: Cover it loosely with foil to keep it warm during this time.

Serve this succulent rabbit with a side of roasted vegetables or a light salad to complement the rich, herby stuffing. The meat is tender, the stuffing is aromatic, and every bite is a testament to the magic of simple ingredients done right.

Rabbit and Lentil Casserole Oven Baked

Picture this: a dish so hearty and comforting, it’s like a warm hug from your grandma—if your grandma was a French chef with a penchant for gamey flavors. Our Rabbit and Lentil Casserole is here to shake up your dinner routine with its rustic charm and belly-warming goodness.

Ingredients

• Rabbit – 1 lb, cut into pieces
• Lentils – 1 cup
• Carrots – 2, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Chicken broth – 2 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Preheat your oven to 350°F—no peeking until it’s fully heated!
2. Heat olive oil in a large oven-proof skillet over medium heat. Add rabbit pieces and brown them for 5 minutes per side. Pro tip: Don’t crowd the pan, or you’ll steam the meat instead of browning it.
3. Remove rabbit and set aside. In the same skillet, add onions, carrots, and garlic. Sauté for 3 minutes until onions are translucent.
4. Stir in lentils, chicken broth, salt, pepper, and thyme. Bring to a simmer. Here’s a tip: Rinse your lentils first to avoid any gritty surprises.
5. Nestle the rabbit pieces back into the skillet. Cover and transfer to the oven. Bake for 45 minutes. Tip: Check halfway through to ensure the lentils are submerged; add a splash of broth if needed.
6. Remove from oven and let stand for 5 minutes. The lentils should be tender, and the rabbit fall-off-the-bone delicious.

Come fork-first into a bowl of this casserole, where the lentils are creamy, the rabbit is succulent, and the flavors are deep. Serve it with a crusty baguette to sop up every last bit of that savory broth, and watch as your dinner guests turn into lifelong fans.

Rabbit with Red Wine and Juniper Berries

Oh, you fancy, huh? Ditch the chicken and beef tonight because we’re hopping into something a bit more adventurous—rabbit, but make it gourmet with red wine and juniper berries. Trust us, your taste buds will throw a party.

Ingredients

• Rabbit – 1, cut into pieces
• Red wine – 1 cup
• Juniper berries – 1 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 350°F because we’re about to get cozy.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the rabbit pieces until golden brown, about 3 minutes per side. Tip: Don’t crowd the pan; give each piece its moment to shine.
3. Sprinkle salt and black pepper over the rabbit like you’re seasoning the heck out of your life’s problems.
4. Add the juniper berries and red wine to the skillet, stirring gently to deglaze the pan. Tip: Use a wooden spoon to scrape up those flavorful bits—they’re gold.
5. Cover the skillet and transfer it to the oven. Bake for 45 minutes, or until the rabbit is tender enough to fall off the bone. Tip: Check at the 30-minute mark to ensure it’s not drying out; add a splash of water if needed.
6. Remove from the oven and let it rest for 5 minutes. This isn’t just a suggestion; it’s a commandment for juicy meat.

This dish is a symphony of flavors—tender rabbit, rich red wine, and the piney punch of juniper berries. Serve it over a bed of creamy polenta or with crusty bread to sop up all that glorious sauce. The texture? Imagine if velvet could taste like meat. That’s what you’re in for.

Baked Rabbit with Herbs de Provence

Picture this: a dish so elegant, it’ll have your taste buds doing the cha-cha, yet so simple, you’ll wonder why you haven’t been baking rabbit all along. Enter the stage, Baked Rabbit with Herbs de Provence, the underrated star of your dinner table.

Ingredients

• Rabbit – 1 whole, cleaned
• Herbs de Provence – 2 tbsp
• Olive oil – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) – no peeking until it’s fully heated!
2. Rub the rabbit all over with olive oil, because even rabbits deserve a spa day.
3. Sprinkle the salt, black pepper, and Herbs de Provence evenly over the rabbit. Tip: For maximum flavor, let it sit for 10 minutes to absorb the spices.
4. Place the rabbit in a roasting pan and cover loosely with foil. Tip: This keeps it moist while it bakes to perfection.
5. Bake for 1 hour, then remove the foil and bake for another 30 minutes until golden brown. Tip: The internal temperature should reach 160°F (71°C) for safe eating.
6. Let it rest for 10 minutes before carving. This is the rabbit’s final bow before the feast begins.

This dish delivers a tender, juicy bite with a crust that’s herby and just a tad crispy. Serve it atop a rustic wooden board for that Instagram-worthy countryside vibe, or pair with a light salad to keep things fresh. The flavors? Absolutely hopping.

Conclusion

Exploring these 18 delicious oven-baked rabbit recipes opens up a world of culinary possibilities for home cooks across North America. Each dish promises to bring warmth and flavor to your table. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!