Roasted Rabbit
Roasted rabbit is a plain, four-ingredient way to cook a lean white meat that behaves much like chicken. Garlic powder and lemon juice season the surface, and a generous brushing of melted butter keeps the meat from drying out. The loose foil tent lets it cook gently for most of the time, then coming off for the last half hour gives the pieces a browned finish.
Instructions
Skin the rabbit and wash it well. Cut it into pieces if it is not already portioned.
Rub all surfaces of the rabbit pieces with garlic powder and lemon juice. Set the pieces on a greased rack in a shallow roasting pan.
Brush the meat generously with melted butter or margarine. Cover the pan loosely with foil.
Roast at 325°F for 2 hours. Take the foil off for the last half hour so the surface can brown.
Make it personal.
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