This was our first rabbit roast and it was simply fabulous.
- Rabbit tenderloin and rib meat
- 2-3 strips of bacon
- ½ cup chicken broth
- 1 tbsp teriyaki sauce
- 1 tsbp of chili garlic paste
- 2 carrots
- 1 turnip
- 1 sweet onion
- handful of sugar snap peas
- 1 red bell pepper
- 1 tsp corn starch
1. Preheat oven to 350.
2. If you have not previously prepared your roast, pound the meat flat to tenderize it, then lay it out, layer strips of bacon on it, roll it up, and tie with butchers twine. We’ve also added a little salt and pepper to the top.
To see how to do this with other meats, check these previous posts for rouladen dishes, one, two, and three. We’ve basically done the same thing but with different meat. You can substitute your preferred meat if you’re not a fan of rabbit of course.
3. Place in baking dish and add the chicken broth and teriyaki sauce. (Please excuse the less than stellar photo quality today. We were more focused on eating than on blogging. 🙂 )
4. Rub the chili garlic paste on the top of the roast.
5. Cover with lid and cook for 1 hour. (We went shopping and our roast ended up going for 1.5 hours before we got back. No harm done if you want to let it go longer. Just be sure you are allowing time for the internal temperature to reach at least 160 degrees; be sure to consult a cooking temperature chart for your choice of meats.)
6. Ideally, you should prep your veggies during the hour that your meat is cooking, then at the hour mark, add them to the dish.
We did not prep until we returned from shopping, so our roast stayed in the oven for another 20+ minutes while we chopped our vegetables.
7. Cover and place back in oven for another 35 minutes, or until your vegetables are the softness that you desire. In the end, our roast was in the oven for a total of 2 hours and 45 minutes. It was very tender.
8. Remove from oven. Remove roast and set aside to let the meat rest.
9. Remove the vegetables and pour the juice contents into a saucepan. Warm to a simmer, add the corn starch and stir to thicken into gravy.
10. Slice roast and serve over a bed of vegetables, topped with gravy.
Maybe a person’s time would be as well spent raising food as raising money to buy food.
~ Frank A. Clark