Recipe: Oven Roasted Rabbit

Though I was recently promised a rabbit hunting trip, I have yet to go.   If anyone would seriously be willing to take me hunting, I would be much appreciative; I will even cook it for you now that I know how!  (P.S. I get dibs on the skin!)

Ingredients for rabbit preparation:

  • 2 whole rabbits skinned and gutted, head and feet removed
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon thyme
  • 1/2 pepper
  • 2 Tablespoons olive oil

Instructions for rabbit preparation:

  1. Divide each rabbit into three parts, the two hind legs and the rib cage (a sharp knife or a meat cleaver is useful here)
  2. Heat the oil at medium medium low heat and preheat oven to 350F
  3. Mix flour, salt, and spices
  4. Dredge each piece of rabbit in the seasoned flour, shaking off the excess
  5. Pan fry each rabbit piece on the hot pan until golden brown on both sides
  6. Once all the pieces are browned place in the oven for ~20-25 minutes until the internal temperature of the legs is ~150F

I then sautéed some shallots, shitake mushrooms, zucchini, and brussel sprouts in the pan that was deglazed with white wine and served to eager invasivores.

Pan-seared and oven-roasted rabbit served with sautéed vegetables and roasted rosemary potatoes.

Enjoy!

Sheina

A self-proclaimed modern day nomad, I was born in the Philippines, grew up in southern California—lived all over really—and now I do research as a graduate student in Indiana and the Pacific Northwest. Professionally speaking, my current area of focus is speciation and ecological genetics and genomics, and a common theme in my various projects over the years is evolution in agricultural systems. As a recipient of a GLOBES—an interdisciplinary program funded by the National Science Foundation (NSF) through the Integrative Graduate Education, Research, and Traineeship grant (IGERT) —fellowship, I have received training which has better enabled me to view and ponder topics without my science hat on. I take great joy in eating, cooking, and experiencing nature through various activities. I love to travel and anticipate many local and international invasivore field trips! Though my research interests do not directly involve the study of invasive species, I have had my fair share of negative encounters with environmentally noxious organisms in the midst of doing field research. I carry around a machete with which to combat my gnarly “Himalayan” foes, and my machete and I have raised more than a few eyebrows. Apart from my personal vendetta against these deliciously juicy pests, I feel that there are great advantages to linking our awareness of the natural world to our culture, and Invasivore is an avenue to do just that. I feel that an increase in general knowledge of invasive species will be of great benefit to the field of invasive species and conservation biology. Knowledge and awareness will lead to action, and action will lead to results!

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