Roast Rabbit is a delightful dish that combines the rich flavors of tender rabbit meat with aromatic herbs and hearty root vegetables. This dish offers a unique and succulent experience, perfect for special occasions or when you’re in the mood for an exquisite meal. With a blend of earthy, savory, and fragrant elements, this recipe is sure to impress your guests and satisfy your culinary cravings.
INGREDIENTS
- 1 whole rabbit, approximately 3-4 pounds, cleaned and dressed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3-4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 lemon, zested and juiced
- 4-5 medium-sized carrots, peeled and cut into chunks
- 3-4 parsnips, peeled and cut into chunks
- 1 large onion, peeled and cut into wedges
- 4-5 small potatoes, scrubbed and quartered
- 1 cup chicken or vegetable broth
- ½ cup dry white wine (optional)
INSTRUCTIONS
- Prepare the Rabbit:
- Preheat the oven to 350°F (175°C).
- Rinse the rabbit thoroughly under cold water and pat it dry with paper towels.
- Rub the rabbit with olive oil, making sure to coat the entire surface. Season generously with salt and pepper, both inside and outside the cavity.
- Infuse with Flavors:
- In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, lemon zest, and half of the lemon juice. Mix to create a fragrant herb mixture.
- Gently rub the herb mixture all over the rabbit, ensuring that it adheres to the meat.
- Prepare the Vegetables:
- In a roasting pan, arrange the carrot chunks, parsnips, onion wedges, and quartered potatoes. Drizzle with olive oil and season with salt and pepper. Toss the vegetables to coat them evenly.
- Roasting:
- Place the seasoned rabbit on top of the bed of vegetables in the roasting pan. If using, pour the white wine and chicken or vegetable broth into the pan to help keep the rabbit moist during cooking.
- Cover the roasting pan with aluminum foil and place it in the preheated oven.
- Cooking:
- Roast the rabbit for about 1.5 to 2 hours, depending on its size, until the meat is tender and the internal temperature reaches 160°F (71°C). Baste the rabbit with the pan juices every 30 minutes.
- Finishing Touches:
- Remove the foil during the last 20-30 minutes of cooking to allow the rabbit’s skin to crisp up and develop a golden-brown color.
- Once the rabbit is fully cooked, remove it from the oven and let it rest for about 15 minutes before carving.
- Serving:
- Carve the rabbit into serving portions and arrange them on a serving platter alongside the roasted vegetables.
- Drizzle the remaining lemon juice over the rabbit and vegetables for a fresh burst of flavor.
Enjoy your Roast Rabbit with Herbs and Root Vegetables, a dish that brings together the rustic charm of roasted meats and the aromatic elegance of herbs. Serve it with a side salad or your favorite sauce for an unforgettable culinary experience.
