Roast Rabbit with Buttery Vegetables and Spätzle

Step-by-step method

At a glance

This hearty roast rabbit dish comes together beautifully with minimal seasoning—just salt, garlic, and pepper—while a covered braise keeps the meat incredibly tender over a slow two to three hour roast. You'll prep buttery vegetables with fresh spinach and warm spätzle toward the end, making this a simple yet satisfying Sunday family meal.

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Season the rabbit

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

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1 piece
Domestic Rabbit

10 gram
Salt

10 gram
Black Pepper

3 clove
Garlic
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Roast in a roasting pan

Place the rabbit in a roasting pan and add a splash of water. Dot the rabbit with a few pieces of butter, then cover with a lid. A stoneware or cast-iron roasting pan works best.

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150 milliliter
Water

20 gram
Unsalted Butter
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Roast until the meat is tender

Roast in an oven preheated to 200°C. How long will depend on the size of your rabbit. Ten minutes after putting the pan in the oven, lower the temperature to 150°C. Roast slowly until tender, checking the meat after an hour and a half.

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Roasting temperature

Turn the rabbit over, adding a little more water if needed. Continue roasting 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.
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Take out the frozen vegetables

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

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150 gram
Frozen corn

150 gram
Frozen green beans

150 gram
Frozen Peas

1 piece
Yellow Onion
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Add herbs and butter

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

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5 gram
Salt

5 gram
Black Pepper

200 gram
Spinach
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Warm the spätzle

Warm the spätzle through in a dry pan. You can fry them lightly until crisp if you like. Serve together with the rabbit and vegetables, drizzled with the pan juices from the meat.

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400 gram
Spaetzle

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Roast Rabbit with Buttery Vegetables and Spätzle

Name: Tender Roast Rabbit with Spätzle
Prep time: 23 min
Cook time: 195 min
Total time: 223 min
Yield: 4
Cuisine: German
Ingredients: 15 gram Salt; 15 gram Black Pepper; 20 gram Unsalted Butter; 1 piece Domestic Rabbit; 150 gram Frozen Peas; 150 gram Frozen corn; 1 piece Yellow Onion; 200 gram Spinach; 400 gram Spaetzle; 3 clove Garlic; 150 gram Frozen green beans; 150 milliliter Water

bohynekuchyne

Prep 23 min Cook 3 h 15 min

12 Ingredients

7 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Roasting dish

What's in it?

677 kcal

Calories

49 g

Carbohydrates

23 g

Fats

67 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Another simple favourite from our kitchen. Rabbit roasted with nothing more than salt, garlic and pepper is perfectly complemented by delicate buttery vegetables. We chose spätzle as the side because we love them, but you can easily swap them for good potatoes, mashed potatoes, or even pearl barley.

Rabbit High-protein Main Course Sunday family lunch Hearty & filling

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One recipe worth heating the oven for, and one tip that saves you time. Nothing else.

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Step-by-step method

At a glance

Season the rabbit

For this step

Roast in a roasting pan

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 the spätzle

For this step

How it went

Nobody has tried this recipe yet

Roast Rabbit with Buttery Vegetables and Spätzle

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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