Monday, February 17, 2014

Oven Roasted Rabbit

Yes, I live in the North Georgia Mountains and rabbit used to be a staple food, along with squirrel and game birds. A store in Western North Carolina sells frozen rabbits which we always passed up until this week. Rabbit meat is leaner than chicken and pork, it also has a bland flavor like the white meat of chicken. It lends its self well to the seasonings and is quite a nice protein. Ready to try?

Roasted Rabbit
  1. 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. 
  2. 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. 
  3. 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.

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