Lemon and Garlic Roasted Rabbit

Tuscan Style Lemon and Garlic Rabbit

Tuscan Style Lemon and Garlic Rabbit

Had company over last night so I could introduce the dogs to distractions. I also love to entertain, and make homemade things for my friends. So I decided to marinade the rabbit in lemon and garlic for two hours. I got the idea from a Rabbit Hunting Forum, and adjusted the recipe.

Anyways, I had three of the rear parts of the rabbits (saddles and hindquarters). I cut them into nine pieces (three saddles, and six legs) before marinading for 2 hours.

Time, 2 hours and 25 minutes


  • 2 lemons
  • 2 tbs olive oil
  • 4 cloves of garlic
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 3 rabbit hindquarters, in pieces.


  1. In a 9″ x 13″ glass pyrex, shave off the lemon rind and then squeeze the lemon juice.
  2. Mince the garlic into pieces, and stir it in to the lemon juice.
  3. Add the olive oil, rosemary, thyme ,and mix together.
  4. Place the rabbit on the pyrex, and drizzle the chicken with marinade.
  5. Let sit for 2 hours or so.
  6. Preheat oven to 400 F, and put the rabbit in.
  7. Bake for 25 minutes, flipping the rabbit and drizzling the marinade over the top every 5-7 minutes until done.
  8. Turn on the broiler for 5 minutes to brown the rabbit.

I served it with raw veggies and homemade spent grain bread.





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