Roast rabbit

Roast rabbit

Eastern Europeans are not squeamish. This proves the preparation of rabbit, which is roasted whole in the oven. The fat of pork belly protects the lean rabbit meat from drying out.


  • Whole rabbit
  • 1 big onion
  • Bunch of greenery
  • 2 cloves of garlic
  • 1 tbsp salt
  • 1 tbsp marjoram
  • 1 tsp of ground black pepper
  • 100 ml of vegetable oil
  • 2 tbsp vinegar
  • 250 g pork belly


The French are rather delicate when it comes to rabbits. They like to eat them just like the Eastern Europeans. Numerous recipes prove that. But the French prefer to disassemble the animals before preparing them. This has a practical and an emotional advantage. Rabbit meat tends to dry out quickly. The cooking times can be better adjusted for individual parts. Also, with a whole rabbit in the oven, you can easily imagine the original, cute pet.

However, this recipe has the great advantage that it works quickly. The whole rabbit is put into the oven with the spices. Cubes of pork belly bake in the oven and envelop the rabbit with their powerful taste. A layer of onion rings gives the rabbit that certain something.

Roast rabbit detailed photo recipe

130 minutes

1. Mix vegetable oil with the spices and season with salt.

2. Cut pork belly into pieces.

3. Cut onion into big rings.

4. Place fresh green herbs into a baking dish. Rub the rabbit with a kitchen towel soaked in vinegar.

5. Brush rabbit with the spiced oil and stuff with the pieces of pork belly.

6. Bake for 1 hour at 180 °C in the oven.

7. Turn the rabbit, spread onion rings over it and roast for another 45 minutes at 160 °C.

8. Serve the rabbit directly from the oven with onion rings and fresh green herbs.

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