Greek-Style Baked Rabbit

Rabbit doesn’t always have to be fried. Try this Greek-inspired version for a change of pace

By author of Timber 2 Table Wild Game Recipes Print Recipe
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Rabbit hunts for us are a late-season affair. Lots of beagle owners don’t like to run their dogs while deer hunters are afield, and a lot of landowners deer hunt on their property until the end of the season and don’t really want hounds running all over it until they are finished.

Those late-season hunts often end with a truckload of cold and wet hunters who really need a warm, hearty meal to warm them up back home. This Greek-style baked rabbit with orzo pasta fills that need nicely.

Tender baked rabbit served over flavorful orzo makes a satisfying meal after a long, cold day afield.

Not only is it delicious, but it’s easy to make. The sectioned rabbit gets browned in a Dutch oven, then the remaining ingredients get added and everything is baked in the oven. The result is a tender, fresh, hearty rabbit dish that warms both body and soul.

Spoon the orzo onto the serving platter, top with the baked rabbit, then garnish with freshly grated Parmesan cheese.




2 to 3 rabbits, sectioned and seasoned with salt and pepper

2 tablespoons vegetable oil

2 cloves garlic, minced

3 teaspoons Cavender’s Greek Seasoning

1 teaspoon dried oregano

3 teaspoons salt

3 cups chicken or rabbit stock

1/2 cup white wine

2 tablespoons lemon juice

2 tablespoons butter

1/2 cup chopped fresh parsley

3 green onions, chopped

Black pepper to taste

1 pound orzo

8 ounces feta cheese, crumbled

Fresh parsley and Parmesan cheese for garnish


Cooking Instructions

Add the oil to a large Dutch oven over medium-high heat on the stovetop. Season the rabbit with salt and black pepper. Brown each piece on both sides. Brown in batches, if necessary, to keep from overcrowding the pot. Once all of the rabbit has browned (1 to 2 minutes per side), return it all to the pot.

Cut each rabbit into five pieces — four legs and a back section.

Sprinkle on the garlic, Greek seasoning, oregano, and 3 teaspoons salt. Pour in the chicken stock and white wine. Squeeze in fresh lemon juice.

Squeeze fresh lemon juice into the pan before baking.

Add butter, parsley, green onions, and black pepper to taste.

Add the fresh parsley and green onions to the pan, then cover and bake until tender.

Cover the pot with a lid and bake in a preheated 350-degree oven for 50 minutes. Remove the lid and stir in the orzo, making sure all the pasta gets covered by the liquid in the pot. Crumble on the feta cheese and return the lid to the pot. Return the pot to the oven and continue baking another 15 minutes.

Garnish with additional fresh flat-leafed parsley and grated Parmesan cheese.

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