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Easy Baked Rabbit

By Snejana Andreeva

on Dec 02, 2025, Updated Feb 03, 2026

I know rabbit 🐇 might not be everyone’s go-to dinner pick, but if you’ve ever had a good one, you already know it’s a true delicacy and also very easy to fumble without a solid recipe. My intro to rabbit came from Steve’s uncle, Zio Ignio , who did 👏 not 👏 miss 👏 when it came to throwing down in the kitchen. He made his legendary dish for every special occasion, always keeping it classic with simple old school Italian vibes and a mushroom Parmigiano rice on the side. This is my little tribute to the OG himself, with a TMN twist of course 😉, but the same tender, melt in your mouth magic that will make you wonder why rabbit isn’t part of your dinner rotation more often.

Why You’ll Love Easy Baked Rabbit
Ingredients
Nonna’s Tip 🐇
About Rabbit
Baked Rabbit Troubleshooting Tips and Tricks
Variations and Substitutions
Best Served With
Similar Recipes
Similar Recipes
Common Questions
Easy Baked Rabbit Recipe

Why You’ll Love Easy Baked Rabbit

This is not just any rabbit recipe, this is the rabbit 🐇 recipe. People get so intimidated by rabbit, like it is going to file a complaint if you cook it wrong. And honestly, considering the price, messing it up should be punishable by law 😅. Luckily, my version is completely foolproof . It puts the “ easy ” in easy baked rabbit. You toss everything into a roasting dish, slide it into the oven, and let it do the hard work like an underpaid intern. The result? Incredibly tender, fall-off-the-bone meat that’s juicy, mild and subtly sweet; like a cross between slow braised chicken and the most delicate pork you have ever tasted. Every bite is cozy, savory, aromatic – think restaurant level without the pretentiousness 😜.

Ingredients

🐇 Rabbit : The obvious choice of protein in an Easy Baked Rabbit recipe – LOL. But on a serious note, shop from quality butchers – Eastern European, Italian markets, or well rated specialty meat suppliers. Proper handling matters for tenderness and flavor.

🧅 Shallot : The Bentley of onions. Shallots deepen the overall savoriness and round out the flavor without overpowering the rabbit.

🧄 Garlic : Leaving the cloves unpeeled lets them slowly caramelize inside their little jackets. The result is soft, buttery garlic that tastes mild, sweet, and almost creamy.

🥔 Potatoes : Rabbit is mild and lean, so the potatoes add comfort, heartiness, and that satisfying carby bite that rounds out the meal.

🥓 Pancetta : Bacon’s hot, Italian cousin, pancetta melts down into little, salty, crispy bits that give every bite a pop of richness.

🫒 Olive Oil : You want good quality olive oil for this dish (realistically, you want good quality olive oil for every dish).

🧂 Salt : The ultimate flavor booster – it wakes up the rabbit, the potatoes, and every little pancetta crisp.

🖤 Black Peppe r: Adds a warm, subtle bite that keeps the dish from tasting flat.

🌿 Thyme : Gentle, earthy and mandatory if you want the whole kitchen to smell like an Italian nonna has moved in.

🍷 White wine : Adds brightness, tenderizes the rabbit, and helps form that glossy, savory pan sauce. Any white wine will work here, just make sure it’s not too sweet.

🐓 Chicken Broth : It keeps everything juicy, adds body to the sauce, and ties all the flavors together without overpowering anything.

🧈 Butter : Optional, but heavenly. It melts over everything at the end, giving you a glossy finish and a richer, silkier sauce that feels restaurant worthy.

Nonna’s Tip 🐇

Choose fresh or flash frozen rabbit. Fresh rabbit should be pale pink, firm, and slightly sweet smelling. If buying frozen, pick flash frozen cuts since they retain tenderness and moisture better.

About Rabbit

Rabbit 🐇 is an incredibly clean, tender , and surprisingly luxurious protein. The flavor is mild and delicate, more refined than chicken, and never gamey. Because rabbits naturally eat a veggie 🥕 heavy diet , their meat stays lean, light, and beautifully pure tasting . A quick and important note for anyone new to cooking rabbit, the meat you buy at the butcher comes from specific food bred varieties like the New Zealand White . These rabbits are larger, meatier, and raised for farming, not the tiny fluffy pet breeds people imagine 🥹. This means the meat is consistent, tender, and perfect for roasting, stewing, or braising . Once you taste it cooked the right way, you will understand exactly why this dish is considered so special.

Baked Rabbit Troubleshooting Tips and Tricks

A baked rabbit can turn a little chewy for a few different reasons:

It was sliced too soon . Cutting into it right out of the oven releases all the juices, which can make the meat seem drier and chewier. A quick 10 minute rest is a must!
It cooked too quickly or at too high a temperature . Rabbit is a super lean meat, so blasting it at 400°F makes the muscle fibers tighten and toughen. It prefers a slower, gentler bake.
It did not have enough moisture . If the dish was not covered or there was not enough liquid like wine or broth, the rabbit can dry out fast.
It needed more time in the oven. Lean meats can be chewy when undercooked too. Rabbit usually needs a long, steady bake at 325 to 350°F until it becomes tender.
The rabbit itself was either very young or older and tougher . Most store bought rabbits are young and tender, but older or wild rabbits naturally have firmer meat.

Variations and Substitutions

Swap pancetta for diced bacon 🥓, guanciale, or smoked turkey bacon. Each gives a different depth of savory richness.
Use baby potatoes 🥔, sweet potatoes , or even parsnips for a slightly sweeter twist. You can also mix and match root veggies.
Red onion or sweet onion works well if you do not have shallots. Slice thinly so they melt down in the same way.
Replace the white wine with extra chicken broth or broth mixed with a tablespoon of apple cider vinegar for brightness.
Trade thyme for rosemary 🌿, sage , or a little oregano . Each brings its own cozy, earthy vibe.
Sliced cremini or button mushrooms 🍄‍🟫 turn this into a heartier, saucier bake and bring an extra layer of umami.
Add a drizzle of cream or a spoonful of Dijon mustard at the end for a richer, glossy finish.
Like the recipe but not the idea of baked rabbit? You can use chicken thighs , turkey drumsticks , or even pork shoulder pieces. All work well with the same flavors and cooking method.

Best Served With

A crisp side salad like my Maroulosalata or Bulgarian Salad .
Crusty bread is perfect for soaking up the garlicky wine sauce. Try my viral No Knead Bread or Baguette recipe .
Roasted seasonal veggies like asparagus or green beans.

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Common Questions

Not at all. It is mild, tender, and slightly sweet, especially when baked with wine, garlic, and pancetta.

Yes. You can use extra chicken broth instead, or mix a splash of apple cider vinegar with broth for a bit of brightness without the wine.

Nope. The oven does all the heavy lifting. Browning is optional, not required.

Absolutely. Bacon adds a smokier flavor, which tastes amazing with the caramelized garlic and potatoes.

Use a thermometer. You want the internal temp to hit 160 to 165°F so the meat stays juicy and tender.

Yes. Assemble everything in the dish, cover, and refrigerate for up to 12 hours. Bake when ready.

Let the rabbit and potatoes cool, then store them in an airtight container in the fridge for up to 3 days. The flavors actually get even better as they sit.

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Video

Equipment

▢ Roasting Dish
▢ Nakiri Knife
▢ Cutting Board
▢ Measuring Cups + Spoons
▢ Liquid Measuring Cup
▢ Meat Thermometer

Ingredients

▢ Rabbit pieces , from one whole rabbit, cut into pieces by your butcher.
▢ 2 shallots , sliced
▢ 6 garlic cloves , unpeeled
▢ 3 medium potatoes , quartered
▢ 85 grams pancetta (1/2 cup) , diced
▢ 2 tablespoons olive oil
▢ 1 teaspoon salt , to taste
▢ ½ teaspoon black pepper
▢ thyme , a few fresh sprigs
▢ ½ cup white wine
▢ ⅓ cup chicken broth , or water
▢ 1 – 2 tablespoons butter sliced on top , optional

Instructions

▢ Preheat the oven to 350°F (175°C).
▢ Tip: I like to ask if the rabbit is a young rabbit as young rabbits are always more tender. You can also take the extra step and brine it 24 hours prior to baking as well. If you do end up brining it, leave out the salt.
▢ Place the rabbit pieces in a roasting dish with the sliced shallots, unpeeled garlic cloves, potatoes, and diced pancetta.
▢ Drizzle with about 2 tablespoons of olive oil and season with roughly 1 teaspoon of salt, ½ teaspoon of pepper, and some thyme is optional.
▢ Season on each side or massage it in.
▢ Pour ½ cup white wine and 1/3 cup chicken broth on the side of the dish so you don’t wash off the seasoning on top.
▢ Optionally, you can place slices of butter on top of the rabbit pieces for a more golden finish and a silkier sauce.
▢ Bake covered for about 50–60 minutes, and uncovered for 15 min until the rabbit reaches 160–165°F and the potatoes are tender.
▢ You can spoon the juices over after you uncover it and broil for 2–3 minutes at the end to brown the top.
▢ Rest for 10 minutes (must do this!)

Nonna’s Notes

Choose good quality: Fresh rabbit should be pale pink and firm, and flash frozen cuts stay tender and moist.
Know the source: Butchers sell food bred varieties like New Zealand White, which are larger and perfect for roasting.
Rest before slicing: Give it 10 minutes so the juices stay in the meat.
Avoid high heat: Rabbit toughens if baked too hot, so keep it gentle and steady.
Add enough moisture: Cover the dish and include wine or broth to keep everything juicy.
Cook long enough: Lean meat can be chewy when undercooked, so bake until tender.
Swap the pancetta: Bacon, guanciale, or smoked turkey bacon all work.
Change the veg: Use sweet potatoes, baby potatoes, parsnips, or mixed root veggies.
Replace the shallots: Red or sweet onion thinly sliced melts down the same way.
Skip the wine: Use extra broth or broth with a splash of apple cider vinegar.
Try new herbs: Rosemary, sage, or oregano add a cozy twist.
Add mushrooms: Cremini or button mushrooms boost the umami.
Enrich the sauce: A little cream or Dijon at the end adds richness.
Use other proteins: Chicken thighs, turkey drumsticks, or pork shoulder are great alternatives.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.