Simple Roasted Rabbit

A graphic of a bull head


  • 1 Rabbit
  • Salt and Pepper
  • 75ml Olive Oil
  • 1 x Garlic Head
  • 1 Onion
  • 2 Rosemary Sprigs
  • ½ Cups Water
  • ½ Cups White Wine


Place the Rabbit on a chopping board. Pat down any moisture on the Rabbit skin with a paper towel until the Rabbit is completely dry.

In a small bowl mix olive oil, white wine, grated garlic cloves, rosemary sprigs, sale and pepper. Season the rabbit by pouring the mixture to marinade the rabbit.

Cover with plastic wrap and marinate for at least an hour.Remove from the fridge about 30 minutes before cooking.



Finely chopped the onion and place with 3 teaspoons of oil in a casserole pot. Once lightly golden brown, place the marinated rabbit, water and white wine.

Cook on low heat for about 30 to 40 minutes, flipping the meat pieces about every 10 minutes.

Once the meat is tender, serve with your desired sides and paired wines.