Oven Barbecued Rabbit Recipe

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barbecued rabbit recipe picture

bbq rabbit picture 2

This recipe for Barbecued Rabbit can be used with either wild or domestic rabbit meat. I used domestic rabbit in this recipe because we raise Flemish Giant rabbits. If you are using wild rabbit the cooking time may be a little longer depending on the type and age of the rabbit; parboiling could also be an option.

Oven Barbecued Rabbit Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 rabbit (2.5 – 3 pounds cut into pieces)
  • ⅓ cup onion (finely chopped)
  • ½ cup water
  • ¾ cup ketchup
  • ⅓ cup white vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • Preheat oven to 350F.
  1. In a large nonstick skillet, sprayed with cooking spray, cook rabbit on both sides until browned; remove from skillet and place pieces in a 13 x 9 casserole dish sprayed with cooking spray.
  2. Recoat now empty skillet with cooking spray and cook the onion until it starts to brown. Mix the rest of the ingredients into the skillet, bring to a boil, reduce to simmer and cook for 15 minutes uncovered to thicken the sauce. Spoon the sauce mixture over the rabbit and bake for 45 to 60 minutes until an instant read thermometer reads 160F.


Rabbit Cacciatore

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rabbit-cacciatore recipe

This Rabbit Cacciatore is perfect for wild or domestic rabbit meat. This recipe has a delicious combination of flavors and tastes exceptionally good on a cold night.

If you have rabbit meat available give this one a try you wont be disappointed, it is delicious.

Rabbit Cacciatore
Prep time
Cook time
Total time
Recipe type: Main
Serves: 3-4
  • 1 rabbit cut into 6 – 8 pieces (about 2 ½ pounds)
  • 1 tablespoon dried thyme (divided)
  • ½ teaspoon dried rosemary
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup white wine (I used homemade cherry wine)
  • ½ cup chopped onion
  • 4 cloves garlic (crushed and minced) or more to taste
  • 3/ cups fresh mushrooms (coarsely chopped)
  • 2 cans diced tomatoes (14.5 ounces each)
  • 2 red bell peppers (seeded and cut into 1 inch pieces)
  • 1 bay leaf.
  • 1 can sliced black olives (4 ounces)
  1. Place flour, salt, ½ tablespoon thyme, and pepper into a food grade disposable bag and work with your hands to combine.
  2. Shake rabbit pieces in flour mixture one piece at a time. In a large skillet over high heat using the olive oil cook rabbit until nicely browned on both sides; set aside on a platter.
  3. browned rabbit-cacciatore
  4. Reduce heat to medium, add the onion and cook for about 1 minute. Add the garlic, mushrooms and pepper pieces and continue cooking for about 2 more minutes. Stir in the other ½ tablespoon of thyme and the rosemary. Add the wine to the skillet and using a spoon scrap any dripping from the bottom of the pan. Continue cooking until wine is reduced to about in half. (about 1 minute)
  5. rabbit-cacciatore sauce prep picture
  6. rabbit-cacciatore tomato prep picture
  7. Reduce heat to low - place the rabbit pieces back into the pan and pour the diced tomatoes over the top. Add the bay leaf, cover, and cook until rabbit is tender. (domestic rabbit meat 35 minutes – wild may take longer depending on the rabbit)
  8. remove rabbit to a serving platter, add the olives, and continue cooking sauce until sauce starts to thicken. (about in half)
  9. rabbit-cacciatore sauce reduction
  10. Serve rabbit and sauce over spaghetti.

Adapted from Simply Recipes