Baked Rabbit Legs with Carrots and Potatoes
Prep & Cook Time: 1 hour 15 minutes • Yields: 4 servings
Ingredients:
For Rabbit & Vegetables:
1 pkg. Fossil Farms' Rabbit Hind Leg & Thigh, 4 ea., 2.25 lbs.
1 lb. baby potatoes, halved
3 large carrots, sliced
3 tbsp. olive oil
4 cloves garlic, minced
1 tsp. salt
½ tsp. black pepper
1 tsp. paprika
½ tsp. dried thyme
½ tsp. dried rosemary
½ tsp. dried oregano
For Garnish:
2 tbsp. fresh parsley, chopped
1 tbsp. butter, melted (optional)
Equipment:
Measuring cups and spoons
Oven
Large mixing bowl
Baking dish or roasting pan
Cutting board and knife
Tongs
Aluminum foil
Basting brush
Meat thermometer
Method:
Preheat Oven & Prep Ingredients:
1. Preheat oven to 375°F (190°C).
2. Pat the Rabbit legs dry with paper towels.
Season the Rabbit & Vegetables:
3. In a large bowl, mix olive oil, garlic, salt, pepper, paprika, thyme, rosemary, and oregano.
4. Add Rabbit legs, potatoes, and carrots to the bowl. Toss well to coat evenly.
Arrange in Baking Dish:
5. Place the seasoned Rabbit legs in a baking dish or roasting pan.
6. Arrange potatoes and carrots around the Rabbit. Pour any remaining seasoning mixture over the top. Cover with aluminum foil.
Bake the Rabbit & Vegetables:
7. Bake covered for 40 minutes.
8. Remove foil and baste the Rabbit legs with melted butter (optional) for extra crispiness.
9. Continue baking uncovered for 20 minutes, or until the Rabbit reaches 160°F (71°C) internally. If needed, broil for 3–5 minutes to brown the skin.
Serve & Garnish:
10. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley.
11. Serve and enjoy!