Name: Classic Roast Rabbit with Vegetables
Prep time: 15 min
Cook time: 220 min
Total time: 235 min
Yield: 4
Cuisine: Czech
Ingredients: 15 gram Salt; 1 piece Yellow Onion; 15 gram Black Pepper; 20 gram Unsalted Butter; 150 gram Frozen green beans; 150 gram Frozen Peas; 200 gram Spinach; 400 gram Spaetzle; 1 piece Domestic Rabbit; 150 gram Frozen corn; 3 clove Garlic; 150 milliliter Water

Roast Rabbit with Buttered Vegetables and Spaetzle

Step-by-step method

Let’s cook

At a glance

You're in for a rewarding slow-roast experience with this elegant rabbit dish. The rabbit takes about three hours to become tender and juicy, which is the main time investment, but the actual hands-on work is minimal—mostly just seasoning, roasting, and stirring some buttered vegetables. It's a straightforward, impressive meal that lets simple flavors shine.

1/7

Season the rabbit

Wash the rabbit well and pat it thoroughly dry. Season it with salt and pepper all over, including the inside, then rub with crushed garlic. Adjust the amount to taste and to how strong your garlic is.

For this step
0/4

1 piece
Domestic Rabbit

10 gram
Salt

10 gram
Black Pepper

3 clove
Garlic
2/7

Roast it in a roasting dish

Place the rabbit in a roasting dish and add a splash of water. Dot a few pieces of butter over the top. Cover with a lid – ideally use an earthenware or cast-iron roasting dish.

For this step
0/2

150 milliliter
Water

20 gram
Unsalted Butter
3/7

Roast until the meat is tender

Put it into an oven preheated to 200°C. How long it takes depends on the size of your rabbit. Ten minutes after putting the dish in the oven, lower the temperature to 150°C. Roast slowly until tender, checking the meat after an hour and a half.

4/7

Roasting temperature

Turn the rabbit over onto the other side, adding a little more water if needed. Roast for another one to two hours, depending on the size of the rabbit. If you're short on time, you can roast at 180°C instead of 150°C, which will shorten the cooking time. Once the meat is tender, remove the lid and increase the heat.
5/7

Take out the frozen vegetables

Take the frozen vegetables out of the freezer and let them thaw. In a large pan or pot, melt a knob of butter and sauté a finely chopped onion in it.

For this step
0/4

150 gram
Frozen corn

150 gram
Frozen green beans

150 gram
Frozen Peas

1 piece
Yellow Onion
6/7

Add herbs and butter

Add all the frozen vegetables and cook for about ten minutes over medium heat. Season with salt and pepper, adding fresh herbs if you like. Finally, stir in the fresh spinach and heat through for another five minutes. Stir butter into the hot vegetables.

For this step
0/3

5 gram
Salt

5 gram
Black Pepper

200 gram
Spinach
7/7

Warm through the spaetzle

Warm the spaetzle through in a dry pan, or fry them lightly until crisp if you prefer. Serve with the rabbit and vegetables, drizzled with the meat's roasting juices.

For this step
0/1

400 gram
Spaetzle

Step-by-step method

At a glance

Season the rabbit

For this step

Roast it in a roasting dish

For this step

Roast until the meat is tender

Roasting temperature

Take out the frozen vegetables

For this step

Add herbs and butter

For this step

Warm through the spaetzle

For this step

Roast Rabbit with Buttered Vegetables and Spaetzle

Ingredients — what you'll need

What's in it?

About this recipe

0 products added