Cape Gazette

Melinda's Slow Roasted Rabbit

By PEPPERS | Apr 14, 2014
Melinda’s Black Pepper Ketchup Bold & Robust


  • 1 (3 pound) rabbit, cleaned and cut into pieces

  • 1 3/4 teaspoons salt

  • 1 tablespoon ground black pepper

  • 1/4 cup vegetable oil

  • 4 teaspoons white sugar

  • 1 onion, chopped

  • 3/4 cup Melinda’s Black Pepper Ketchup Bold & Robust

  • 1 clove garlic, chopped

  • 1 tablespoon paprika

  • 1 1/2 tablespoons Worcestershire sauce

  • 1 cup water


  1. Preheat the oven to 350 degrees F (175 degrees C).

  • Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, Melinda’s Black Pepper Ketchup Bold & Robust, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.

  • Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.


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