Hello. I got a rabbit at the supermarket today, frozen and cut up. How should I cook it?
I am thinking of coating the rabbit with black pepper, paprika, and garlic powder, and roasting it in a shallow pan surrounded by onion slices, carrots, sliced potatoes, sliced celery, and a big turnip cut in thick slices.
But how long should a 1 kilogram rabbit cook? Or does one of you know a better way?
Thanks.
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（｀っ´ ）＜Roast rabbit on a bed of carrots? Needlessly ironic.
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Rabbit curry is pretty decent. Made it in home ec class years ago. Girls weren't very happy, but it tasted good.
Rabbit Stew is pretty good, with some potatos, carrots, fine beans and shallots.
OP here. I decided to roast the rabbit in the oven, at 350 degrees F. (sorry, this oven uses Imperial units).
I coated it with a spice mixture that I bought at a food service store (it seems to be mostly black pepper and dehydrated onion flakes, with a little bit of a few other spices added). I turned it and basted it with melted margarine every 30 minutes until it was cooked to an even golden brown all over. This took 2 1/2 hours.
It tasted okay afterwards but the meat was very dry. In the future I think I will follow the advice of traditional rabbit recipes and wrap the uncooked rabbit in uncooked bacon strips before I put it in the oven, so that the bacon grease will keep the meat from drying out.