- 2.5 to 3 lb Rabbit
- 1/8 Cup Olive Oil
- 2 Tablespoons Chicken Seasoning, (Weber's Beer Can Chicken Seasoning used in this recipe)
- Thaw in fridge over night if the rabbit is frozen, drain and wash carcass clean. Preheat oven to 325°f. Line baking sheet or dish with parchment paper for easy cleaning.
- Coat meat thoroughly with olive oil and seasonings. Bake for twenty minutes then flip and baste with olive oil. Cook an additional twenty to thirty minutes depending on thickness.
- Check meat for a temp of 160°f and allow to set before cutting. Cut meat into portions, video below gives an idea on how to butcher the meat. Serve and enjoy.