10 best recipes for rabbit from the oven. You will love them all!

Rabbit meat is one of the highest quality types of meat and thus rightly deserves our attention.

One way to prepare it is to bake it in the oven.

Get inspired by our TOP roast rabbit recipes that your whole family will enjoy!

We have a variety of options for you.

One is better than the other!

See for yourself.

Baked rabbit with potatoes

This dish will almost certainly appeal to most diners. The meat is first marinated in mayonnaise and onions for two hours, which makes it amazingly tender. It is then baked together with the potatoes in the oven so that the flavors come together wonderfully. Tip for a great weekend lunch!


  • 800 – 900 g of rabbit
  • 2-3 onions
  • salt, to taste
  • black pepper, to taste
  • 5 spoons of mayonnaise
  • spices for meat, to taste
  • 700-800 g of potatoes
  • 4 tablespoons of vegetable oil


  1. Cut the rabbit into pieces.
  2. Peel the onion and cut it into half rings.
  3. Place the meat in a bowl.
  4. Season with salt and pepper, add mayonnaise and onion and mix well.
  5. Cover the bowl and let it marinate in the fridge.
  6. Peel the potatoes.
  7. Cut large potatoes in half or quarters, leave smaller ones whole.
  8. Season the potatoes with salt, pepper, drizzle with oil and mix well.
  9. Line a baking dish with aluminum foil.
  10. Transfer the rabbit and potatoes to it.
  11. Seal the top of the bowl tightly with aluminum foil.
  12. Heat the oven to 180°C and bake for about 60 minutes.
  13. Then remove the foil and bake for another 25-30 minutes.
  14. Finally, remove from the oven, cover with foil again and let rest for 15-20 minutes.
  15. Put the baked rabbit with potatoes on plates and serve hot.
A piece of rabbit served with potatoes and a sprig of rosemary on a plate.

Rabbit baked on root vegetables

Root vegetables in combination with meat are among our favorite dishes. Try our following recipe, which is guaranteed to be delicious and incredibly easy to prepare!


  • 3 carrots
  • 1 parsley
  • 1 celery
  • 2 onions
  • 200 g of bacon
  • 30 g of butter
  • 1 rabbit
  • 3 cloves of garlic
  • salt and ground black pepper to taste


  1. Dice the onion, bacon and root vegetables.
  2. Mix everything in a baking dish and add thinly sliced ​​butter.
  3. Cut the rabbit in half, season with salt and pepper on the inside and place it on top of the vegetables.
  4. Bake in an oven heated to 200 ° C for approx. 90 minutes until golden.
Rabbit served on a plate together with pieces of carrot.

Try our unrivaled recipes with rabbit meat 10 times differently. Baked and steamed versions!

Rabbit on garlic

This recipe belongs to popular Czech dishes. Since rabbit meat is very lean, we bake it together with pork belly, which gives the dish juiciness and perfect taste.


  • 1 piece of portioned rabbit
  • 2 cloves of garlic
  • 120 g bacon
  • 600 g of pork belly
  • plain flour for coating
  • 2 onions
  • 1 teaspoon cumin
  • 250 ml of chicken stock
  • a few sprigs of fresh thyme
  • salt
  • freshly ground pepper


  1. Chop a few cloves of garlic and about half of the bacon.
  2. Make sharp cuts in the meat with the tip of a knife and insert pieces of garlic and bacon into them.
  3. You can do the same with the belly.
  4. Rub both meats with pressed garlic.
  5. Salt and pepper the rabbit and lightly dust it in flour, just salt and pepper the belly.
  6. Dice the remaining bacon and let it brown.
  7. Add the finely chopped onion, remaining garlic, cumin and all the meat.
  8. Fry it quickly on all sides.
  9. Pour over some of the stock, add thyme and bake, covered, in an oven preheated to 170 °C.
  10. Pour over the baked juice often, or top up the stock.
  11. Bake for about 1 to 1.5 hours until the meat is tender.
Pieces of rabbit on a plate together with potato dumplings and spinach with a fork placed next to it.

Try our other recipes for rabbit in garlic , either as a tasty lunch or a light dinner.

Roasted rabbit legs with vegetable rice

Do you have rabbit legs on hand? We recommend roasting them with a mixture of spices such as oregano, thyme and basil, and choose a bowl of rice with mushrooms and peppers as a side dish. A great idea for a weekend lunch!


  • 1 tablespoon of vegetable oil
  • 2 rabbit legs (approx. 230 g each)
  • salt
  • pepper
  • thyme
  • 1 teaspoon of oregano
  • 1 teaspoon of basil
  • 1 tablespoon of olive oil
  • 6 mushrooms, sliced
  • ½ yellow pepper, diced
  • ½ red pepper, diced
  • 1 teaspoon rosemary
  • 140 g of rice
  • ½ cup white wine
  • ¼ cup vegetable broth
  • 85 g of peas


  1. Preheat the oven to 180°C.
  2. Heat the vegetable oil in a pan over medium heat.
  3. Add the rabbit legs and season with salt and pepper.
  4. Meanwhile, use a small bowl to combine the thyme, oregano, basil, olive oil and a pinch of salt.
  5. Use this mixture and rub it on the rabbit legs.
  6. Thighs should be fried in a pan for 2-3 minutes on each side.
  7. Put them in the oven for another 40 minutes.
  8. Add the mushrooms and peppers to the pan in which you fried the rabbit.
  9. Mix and season the vegetables with rosemary, salt and pepper.
  10. Add the rice.
  11. Pour in white wine and chicken stock.
  12. Bring to a boil and cover with a lid for 25 minutes.
  13. Add the peas and cook together with the rice for 3-4 minutes.
  14. Remove the rabbit legs from the oven and serve with vegetable rice.
A piece of rabbit served together with rice with peas and other vegetables on a plate.

Rabbit on cream with Karlovy Vary dumpling

Rabbit on cream is an exceptional and very tasty holiday dish. Don’t be put off by more demanding preparation. If you follow the recipe, you can’t go wrong and you’ll be rewarded with a delicious Sunday lunch worthy of a bow.


  • 1 rabbit (2 front legs, 2 back legs and the back, if you have the trunk and neck, use them for the stock)
  • 1 small butter
  • 2 bay leaves
  • 15 balls of black pepper
  • 5 balls of allspice
  • 2 teaspoons of dried thyme
  • 300 g of root vegetables cut into small cubes
  • 50 g bacon, finely chopped
  • 1 onion finely chopped
  • 1 tablespoon of mustard
  • 2 heaped spoons of plain flour
  • 1 and ½ spoons of vinegar
  • 1 and ½ spoons of sugar
  • 500 ml of broth from the trunk and neck of the rabbit, you can also use chicken broth or water
  • 1 whipping cream (200ml)
  • 1 lemon
  • salt pepper

For the dumpling:

  • 400 g of older white bread (rolls or buns)
  • 250 ml of milk
  • 4 eggs
  • nutmeg
  • a handful of finely chopped parsley
  • salt


  1. Dry the pieces of washed rabbit and put them in a bowl.
  2. Melt the butter in a saucepan and add the spices.
  3. Fry it in butter for a while and then pour the melted butter over the rabbit.
  4. Mix well.
  5. Cover the bowl and leave to rest in the refrigerator for 4 to 24 hours.
  6. Remove the meat and leave it at room temperature for a while before baking.
  7. Meanwhile, boil the carcass and neck stock together with the stock spices.
  8. Cook until the meat is tender.
  9. Preheat the oven to 170 degrees Celsius.
  10. Heat the roasting pan on the stove in which you will roast the meat and sear the pieces of rabbit on all sides.
  11. When the meat is browned, remove it and add the chopped root vegetables to the baking dish, stir-fry for a while, then add the chopped bacon and onion.
  12. Saute and stir again until the vegetables are golden.
  13. Add spices, plain flour, mustard, vinegar and sugar.
  14. Mix and pour the broth.
  15. Next, put the meat in the baking dish and cover.
  16. Place in the oven and bake for about 2 hours.
  17. Bring water to a boil in a large pot.
  18. Separate the yolks from the whites.
  19. Beat the egg whites with a pinch of salt until stiff.
  20. Cut the pastry into cubes, add salt, egg yolks and chopped parsley.
  21. Mix everything and mix in the snow from the egg whites in parts.
  22. Spread the kitchen foil on the table and wrap half of the dumpling mixture in it so that it has the shape of a cylinder.
  23. Tie the edges of the roll with string.
  24. Do the same with the second part of the dough.
  25. Cook the rolls under the lid for 25 minutes and turn once.
  26. Unwrap and slice after removing.
  27. When the rabbit is soft, remove the roasting pan to the stove and continue to cook the sauce with the meat without the lid.
  28. After 10 minutes, remove the meat, wrap it in foil and strain the sauce through a fine sieve.
  29. Season with lemon juice or salt.
A piece of rabbit on a plate together with sauce and slices of dumpling with cutlery placed next to it.

Rabbit baked with fennel

The combination of rabbit and fennel may be a bit unusual for some. But give it a chance! This is a great treat that your whole family will enjoy!


  • 1 rabbit cut into 8 pieces
  • 4 large cloves of garlic
  • 2 sprigs of rosemary
  • salt and pepper
  • 5 tablespoons of olive oil
  • 2 fennel bulbs, cut into wedges
  • 1 large onion cut into wedges
  • 85 g pancetta, chopped
  • 1 teaspoon of fennel seeds
  • ½ cup coarsely chopped fennel leaves
  • ¾ cup white wine
  • ½ cup chicken stock


  1. Place 2 large garlic cloves, rosemary, ½ teaspoon salt, ½ teaspoon pepper and a tablespoon of olive oil in a blender and make a paste.
  2. Coat the rabbit pieces with the paste and refrigerate overnight.
  3. Preheat the oven to 175 degrees Celsius.
  4. Use a roasting pan or baking dish large enough to hold the rabbit, onion and fennel pieces.
  5. Place the fennel, onion, pancetta, garlic and fennel seeds around the rabbit and between the pieces and top with half the fennel leaves.
  6. Drizzle with olive oil, salt and pepper.
  7. Bake for 30 minutes.
  8. Add ½ cup of white wine and cook for another hour.
  9. Baste every 15 minutes with the pan juices.
  10. If there is not enough liquid in the roasting pan, add more wine or water.
  11. Increase the temperature to 230 degrees Celsius.
  12. Bake for another 15 minutes until the rabbit is golden brown.
  13. Turn the pieces of rabbit over and bake for another 15 minutes, during which time you should baste them once more.
  14. The fennel and onion should be soft and nicely browned.
  15. Transfer the rabbit and vegetables to a warmed plate and keep warm in the oven while you prepare the sauce.
  16. Place roasting pan over burners over high heat and pour in ¼ cup white wine and chicken stock.
  17. Scrape any brown bits from the pan and reduce the liquid to about half.
  18. Let it warm for about 3 to 5 minutes.
  19. Sprinkle the remaining fennel leaves over the rabbit and serve with the sauce.
Pieces of rabbit and fennel in a roasting pan.

If you are a fan of fennel, you might also like one of our 7 fragrant fennel recipes !

Baked rabbit with sauerkraut

Easy to prepare and absolutely delicious! Such is the following recipe for roasted rabbit with sauerkraut. Try it yourself!


  • 100 g of high-quality cured bacon
  • 1 tablespoon of grape seed oil
  • 3 slices of butter
  • 4 rabbit legs
  • Himalayan salt
  • 1 teaspoon of ground dried vegetables
  • potatoes
  • Sauerkraut
  • olive oil


  1. Wash the rabbit meat thoroughly and dry it with a paper towel.
  2. Cut the bacon into cubes and fry in a pan together with grape seed oil.
  3. Remove the sautéed bacon and place the slices of butter in the pan and add the thighs.
  4. Let them pull briefly to soak up the melted butter, as rabbit meat is drier.
  5. When the thighs are golden brown, transfer them to a baking dish, add the bacon, pour approx. 1 dcl of water into the pan and let the roast cook.
  6. Add ground dried vegetables to it and pour the batter over the thighs in the baking dish.
  7. Cover the meat with sauerkraut, cover with foil and bake in a heated oven at 200 degrees Celsius for about an hour or until soft.
  8. Then remove the foil and bake uncovered for a while until nicely golden.
  9. Baked potatoes are great as a side dish.
  10. Cut the peeled potatoes into wedges or chips, blanch in boiling water for about 5 minutes, then drain and place on a baking sheet lined with baking paper.
  11. Drizzle with olive oil, salt and bake for about 20 minutes at 200 degrees.
  12. Enjoy your meal!
A piece of rabbit with sauerkraut and baked potato chips on a plate.

Roasted rabbit with honey and mustard

If you don’t have time to marinate the rabbit, this recipe will come in handy. The butter will keep the rabbit juicy throughout the baking time, and the simple honey-mustard sauce will bring everything together beautifully. Serve with potatoes and roasted vegetables for a delicious lunch or dinner.


  • whole rabbit, approx. 1.5 kg
  • 1/2 cup butter
  • 1/2 teaspoon dried thyme
  • 1 cup chicken or vegetable broth
  • salt and pepper to taste
  • 1/4 cup honey
  • 1 and 1/2 teaspoons Dijon mustard


  1. Preheat the oven to 190 degrees Celsius.
  2. Place the whole rabbit in a baking dish and brush it liberally with butter, making sure to get inside as well.
  3. Sprinkle with dried thyme and lightly season with a pinch of salt and freshly ground pepper.
  4. Bake in the oven for 30 minutes.
  5. After 30 minutes, remove the rabbit from the oven and add the chicken stock to the roasting dish.
  6. Place back in the oven and bake for another 35 to 40 minutes.
  7. About five minutes before you take the rabbit out of the oven, mix the honey and mustard in a small bowl.
  8. Just before serving, lightly drizzle the sauce over the rabbit.
A piece of rabbit served on a plate together with American potatoes and asparagus.

Also enjoy our 5 best recipes for honey dishes . We have sweet and salty options for you!

Rabbit baked in the oven with mushrooms, honey and beer

Luxuriously prepared rabbit, which is baked together with beer, honey, rosemary and mushrooms, has an unforgettable taste that almost everyone will fall in love with!


  • 1 rabbit, cut into pieces
  • 1 can of beer
  • 2 cups plain flour
  • 1 spoon of honey
  • 400 g of mushrooms
  • 1 sprig of rosemary
  • ground salt and pepper
  • some potatoes as a side dish (optional)


  1. First, cut the rabbit into medium pieces (leave the bones) and clean under running water.
  2. Dry it thoroughly with paper towels.
  3. Then add the flour and rabbit pieces to the plastic bag, seal the bag tightly and shake until all the meat pieces are evenly coated with flour.
  4. Put a pan filled with olive oil to a height of 1 cm on a high flame and when the oil is hot, add the floured pieces of meat.
  5. Fry the meat on both sides until it gets a nice golden brown color.
  6. Place each finished piece on a paper towel to remove excess oil.
  7. Fry the mushrooms in fresh olive oil.
  8. When they soften, add a can of beer and a teaspoon of honey.
  9. Wait for the alcohol from the beer to evaporate and remove the pan from the heat.
  10. Place the rabbit pieces in an ovenproof pot with a lid and add the mushrooms and top with the beer.
  11. Be careful to choose a pot with a small bottom diameter, as all the pieces of meat should be covered or mostly submerged in the sauce.
  12. Place a sprig of rosemary in the pot, close the lid and place in a preheated oven at 230°C for 20 minutes, then reduce the temperature to 180°C for another 50-70 minutes.
  13. While you wait for the meat to cook, you can prepare a side dish.
  14. This rabbit goes well with, for example, potatoes boiled with their skins on.
  15. You can boil them, cut them into pieces, sprinkle with sweet paprika, salt and pepper and put them in the oven at 180 degrees Celsius to make a crust.
  16. Enjoy your meal!
Pieces of rabbit served on a plate together with potatoes with a fork placed next to it.

You may also find our reviews of gas stoves useful, in which we tell you everything important and also mention popular combined models!

Rabbit stuffed with stuffing

There’s nothing better than a wonderful piece of fragrant roast meat and, moreover, stuffed with an amazing stuffing of ground veal, pork sausage and grated cheese. You just have to taste it!


  • 1 rabbit (have it boned at the butcher
  • 100 g of white bread, soaked in milk and well squeezed
  • 1 egg
  • 300 g of ground veal
  • 1 pork sausage
  • 100 g grated pecorino cheese
  • salt
  • black pepper
  • extra virgin olive oil
  • 5 potatoes
  • 1 red onion
  • 1 cup beef or vegetable broth or white wine


  1. In a bowl, mix the bread with ground veal, pork sausage, lightly beaten egg and grated pecorino cheese.
  2. Add a pinch of salt and some ground black pepper.
  3. Mix thoroughly.
  4. Place the boned rabbit on a cutting board and spread the filling evenly over it.
  5. Start rolling the rabbit from the back legs, then tie it well with kitchen string and sprinkle with salt and pepper.
  6. Preheat the oven to 200°C and place the rabbit in a roasting pan along with the peeled potatoes cut into wedges and the red onion sliced.
  7. Drizzle with extra virgin olive oil and roast for about 40 minutes to brown the rabbit.
  8. After 40 minutes, pour broth or white wine over the meat and reduce the temperature to 180°C.
  9. Roast the rabbit for another 50 minutes, occasionally basting it with sauce.
  10. Allow to cool completely before slicing.
  11. Before serving, heat the sauce and pour it over the slices of meat.
Rabbit roulade filled with minced veal, pork sausage and grated cheese, served in a baking dish with potatoes and sprigs of rosemary.

Final tips for roasting rabbit

  • When baking, we can season the rabbit meat with one of the herbs . Sometimes just green parsley is enough, but it can also be lovage, rosemary, coriander, sage or thyme.
  • Rabbit meat is slightly sweet , lean, pale pink, slightly fibrous . It has a low cholesterol content , contains a greater proportion of proteins, minerals and vitamins.
  • Sweet or sour cream can also be added, and when roasting the rabbit, in addition to broth or hot water, you can also pour beer or wine over it.
  • If we want to save ourselves the work of preparing the side dish, we bake the rabbit at the same time as the potatoes .

And how did you like our recipes today? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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