Roast Rabbit

[the.fee.fairy]

My dad and sister want to know how to cook roast rabbit.

They like rabbit casserole, but they tried to roast rabbit once and it ended up really dry and horrible.

Has anyone got any tips?

[2steps]

can't help made it twice and both times it wasn't much of a success

[Stonehead]

I'll have to come back to this as I'm about to go out and do some more work.

It is difficult but not impossible to roast rabbit well. You need to aim for an internal temperature of 65C (so a hint of pink). Covering it for at least two-thirds of the cooking time helps (so foil or bard it with bacon).

Also, it can be worth removing the forelegs before you roast it. They cook faster, so you put the foreleg-less rabbit in the oven, then add the forelegs part-way through.

Stuffing can help stop a rabbit going dry, as can marinating it first and then basting it.

I'll try to find time to go into detail later.

[den_the_cat]

I believe my nan used to boil the rabbit first, in as little water as possible lid on, pat it dry and rub it with fat. While crisping it up she would make some gravy with the stock.

I guess thats cheating really but I've never seen anyone else roast a rabbit so thats the best advice I can offer.