Golden Garlic-Infused Whole Fried Rabbit
Nutritional value per serving
Calories350kcal
Carbs3gram
Fat15gram
Protein40gram
Ingredients
- whole rabbit (cleaned and dressed) - choose a fresh one with firm flesh and no off smell1 piece
- garlic cloves, peeled and sliced thin - fresh raw garlic provides the best flavor6 pieces
- olive oil (or vegetable oil for frying) - use good quality oil for best taste100 ml
- unsalted butter - adds richness and helps browned garlic30 g
- fresh rosemary sprigs - enhances aroma, optional2 sprig
- salt - preferably sea salt or kosher saltto taste n/a
- black pepper, freshly ground - adds mild heatto taste n/a
- lemon wedges for serving - optional4 pieces
This recipe guides you through frying a whole rabbit infused with fragrant garlic, resulting in a crispy, golden exterior and tender, juicy meat inside. Rabbit meat is a lean protein that cooks quickly, so careful attention to temperature and timing is essential to ensure it's delicious and safe. The total estimated cost of ingredients is approximately $20, €18, £15, and ₹1600. The dish contains around 350 kcal per serving, is suitable for a balanced diet, and takes about 1 hour total to prepare and cook. This recipe is of medium difficulty, perfect for home cooks ready to try something new but straightforward.
Preparation instructions
Prepare the rabbit and garlic
1Pat the whole rabbit dry with paper towels. Season it generously with salt and freshly ground black pepper, both inside and outside. Insert half of the sliced garlic and rosemary sprigs into the cavity of the rabbit. This infuses flavor from the inside while cooking.
Heat the oil and butter
2In a large, heavy-bottomed frying pan or cast iron skillet, heat the olive oil and butter together over medium heat until melted and shimmering. The butter should foam but not brown immediately, which helps prevent burning garlic later. This should take about 3 minutes.
Brown the rabbit evenly
3Add the whole rabbit carefully to the pan. Fry on medium heat, turning every 5-7 minutes to brown all sides evenly. The garlic slices can be placed around the rabbit in the pan to infuse flavor and crisp nicely. Browning the rabbit should take about 25-30 minutes total. Browning locks in juices and provides a delicious crust.
Check internal temperature and finish cooking
4After browning, reduce heat to low, cover the pan with a lid, and cook gently for an additional 15-20 minutes. Use a meat thermometer to check the thickest part of the thigh; the safe internal temperature for rabbit is 71°C (160°F). The meat should be white, firm, and the juices clear when pierced.
Rest and serve
5Remove the rabbit from the pan and let it rest on a cutting board for 10 minutes before carving. This allows juices to redistribute, keeping the meat moist. Serve with the garlic from the pan and lemon wedges on the side for a bright finish.
Cooking Tips
1Use a meat thermometer to ensure the rabbit reaches 71°C (160°F) to guarantee safety.
2Avoid cross-contamination by washing hands and utensils that touch raw rabbit thoroughly with hot soapy water.
3If you don't have fresh rosemary, substitute with 1 teaspoon of dried rosemary sprinkled on the rabbit.
4For crispier garlic, add the sliced garlic later in frying so it doesn’t burn early in cooking.
5Try marinating the rabbit in garlic, lemon juice, and herbs for 2 hours prior to cooking for more flavor.
Equipment
- Large frying pan or cast iron skillet with lid
- Meat thermometer
- Tongs or kitchen spatula
- Cutting board
- Chef's knife
- Paper towels
Grocery Shopping List
- [ ] Whole rabbit (about 1.2-1.5 kg) - Approx. $15, choose fresh with no smell, firm flesh
- [ ] Garlic cloves (6 pieces) - $0.50, select firm, plump cloves with tight skin
- [ ] Olive oil (100 ml) - $1.50, choose extra virgin for better flavor
- [ ] Unsalted butter (30 g) - $0.70, fresh and refrigerated
- [ ] Fresh rosemary sprigs (2 sprigs) - $0.80, look for vibrant green needles
- [ ] Lemon (optional, 4 pieces) - $1.50, pick firm and heavy for juiciness
- [ ] Salt and black pepper (to taste) - pantry staples
Total estimated cost: $20.00. Choose fresh ingredients for the best flavor and safety.
FAQ
What is the safe internal temperature for cooking rabbit?
Rabbit should be cooked to an internal temperature of 71°C (160°F) to ensure it is safe to eat.
Can I marinate the rabbit before frying?
Yes! Marinating the rabbit for 2 hours in garlic, herbs, and lemon juice can enhance flavor and tenderness.
How do I avoid overcooking the rabbit?
Use a meat thermometer to check the temperature and avoid cooking beyond 71°C (160°F). Rest the meat after cooking so it stays juicy.
Can I use other herbs instead of rosemary?
Yes, thyme or sage are good alternatives and complement rabbit well.
Is it necessary to brown the rabbit on all sides?
Yes, browning seals in juices and creates a delicious crust, improving flavor and texture.