Roasted Rabbit Recipe With Apples and Leeks

Combine fall ingredients such as apples and leeks in this delicious roasted rabbit recipe.


| 2012 Guide to Backyard Rabbits



Roasted Rabbit Recipe

Roasted rabbit is great when it’s served over creamy mashed potatoes and surrounded by cider-steeped apples and leeks.

Karen Keb

The mingling of classic fall ingredients — apples, cider and leeks — is perfect for a Sunday supper. Serve over creamy mashed potatoes with a sprinkling of toasted, chopped hazelnuts.

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Cooking Rabbit: Recipes and Tips
 

Roasted Rabbit Recipe With Apples and Leeks

1 rabbit, cut into 6 pieces
4 tablespoons butter, melted
1 tablespoon smoked paprika
1/2 teaspoon ground fennel
1 tablespoon kosher salt
6 garlic cloves, smashed
1 slice bacon, cut into 6 pieces
1 cup apple cider, white wine or chicken broth, or combination
1 cup sliced leeks, white part only
1 small apple, cored and chopped

Remove rabbit meat from refrigerator, rinse under tepid water and pat dry. Cover and set aside for 30 minutes.

In small bowl, combine butter, paprika, fennel, salt and garlic.

Place rabbit in shallow baking dish, large enough to hold all meat pieces in one layer. Pour butter and spice mixture over meat, making sure all pieces are coated. Set aside.





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