jarrodevs 5 Posted October 7, 2012 Report Share Posted October 7, 2012 I got rabbits from a trip on saturday i would like to roast them anyone help me on preparing and cooking times and temperatures. i have one soaking in slat water shall i smother it in butter and season? thanks jarrod Quote Link to post Share on other sites
terryd 8,045 Posted October 7, 2012 Report Share Posted October 7, 2012 Braised in my cast iron pot with some stock for about hour and thirty brings them nice and tender. Or in the pressure cooker for thirty/forty minutes Quote Link to post Share on other sites
brassneck 128 Posted October 7, 2012 Report Share Posted October 7, 2012 never roasted one mate but id imagine it wudnt take long , maybe try your butter , seasoning and rabbit in a roasting bag to keep it from drying out ,also give it longer on a low heat , only an idea like , never tryed it, atb phil Quote Link to post Share on other sites
jarrodevs 5 Posted October 7, 2012 Author Report Share Posted October 7, 2012 i want to cook it in the oven. i dont know wether to butter and not sure about times and temperatures. Quote Link to post Share on other sites
brassneck 128 Posted October 9, 2012 Report Share Posted October 9, 2012 how was your roast matey? Quote Link to post Share on other sites
jarrodevs 5 Posted October 9, 2012 Author Report Share Posted October 9, 2012 it was nice but not the best have to adjust a bit but it'll get there Quote Link to post Share on other sites
R.A.W 1,987 Posted October 9, 2012 Report Share Posted October 9, 2012 try to roast one thats easy to skin. or a three parts grown. i marinate my rabbits in olive oil garlic and rosemary. over night . then pop them in the oven on 150 for about an hour and a half maybe two hours. (foil on top) . maybe a couple of pieces of bacon. the slow cooking keeps the meat tender Quote Link to post Share on other sites
The Duncan 802 Posted October 9, 2012 Report Share Posted October 9, 2012 (edited) I tried honey roast rabbit and it worked pretty well. A bit like a chickeny peking duck really. After washing and patting dry the rabbit, I scored the animal all over and rubbed sea salt and ground pepper into the surface. Then smothered it in honey, half an hour later I rubbed more honey in and did this another couple of times. Roasted in the oven for about 40 minutes at about 170c, the glaze worked a treat on the bunny - sweet, crispy and at the same time succulent. Very nice. Another time I'd probably add some herbs, maybe some cayenne pepper - but worth a go! Delicious with parsnips roasted with maple syrup and petit pois, maybe some colcannon mash. Edited October 9, 2012 by The Duncan Quote Link to post Share on other sites
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