Honey Rosemary Baked Rabbit

Wild rabbit is a fine delicacy not very many people have the opportunity of trying. If you come across some wild rabbit in your near future (or perhaps have some already), this recipe will not disappoint! Not only is it simple, but it’s perfect for beginners!


The honey and rosemary combination really gets your taste buds going! I LOVE ROSEMARY, I use it whenever possible, perhaps one of my most favorite herbs. The honey I used with this recipe is a local, homegrown honey, (literally, it came in a jar from an old man who had beehives in his backyard!) but you can use a store bought honey as well. The marinade must sit for 2 hours, so plan accordingly.

If your rabbit comes whole, make sure to quarter it properly. I chose to remove all bones from the core prior to cooking, but you can cook with rib-on if you choose. It’s important to trim as much fat off the rabbit as possible, as well.



  • 5 lbs of bone-in rabbit pieces
  • 1/2 cup of honey
  • 1/2 cup of apple cider vinegar
  • 1/2 cup of fresh rosemary, minced
  • 1/4 cup of olive oil
  • 2 teaspoons of salt
  • 1/2 – 1 teaspoon of black pepper


NOTE: Rabbit has a very mild flavor, much like chicken. Because of this, it does have the tendency to dry out quickly, so be sure to baste your rabbit frequently.

  1. Prepare your marinade by mixing your honey, apple cider vinegar, minced rosemary and olive oil in a medium sized bowl.
  2. Pour half of your marinade into one or two large zip storage bags (like these or similar).
  3. Add the rabbit pieces to the bag, close the bags securely and thoroughly coat the pieces.  Refrigerate for at least 2 hours.
  4. Cover the bowl with the remaining marinade and refrigerate that as well.
  5. After the rabbit has been marinaded remove the pieces from the bags and discard the used marinade.
  6. Pre-heat your oven to 350 degrees Fahrenheit
  7. Arrange your rabbit pieces in a large baking dish, bone side down.
  8. Season with salt and pepper
  9. Bake uncovered for 55-60 minutes or until your meat thermometer reaches 160 degrees F (per USDA food safety)
  10. You’ll want to baste the rabbit pieces often as it cooks.  If it seems to be over browning before it is done cooking, you can cover it but continue basting.
  11. Because the additional marinade is cooked you can use it in serving, if you desire.
  12. Serve with a rice pilaf or baked potato and some fresh garden veggies to complete the meal.

If you prefer, you can make this recipe with chicken in place of the rabbit.


After baking, you can use the marinade left in the pan to plate your rabbit. The final presentation should look a little something like this:



Sierra Laurent

Registered Veterinary Nurse

ReelCamo Girl Team Member

Passionate about cooking

Connect with her on Facebook, Instagram, and her Blog!

Facebook: Sierra Laurent

Blog: Wholesomely Wild

Instagram: @sierralaurent


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