At a glance
This cozy rabbit roast comes together with simple seasoning and a medley of roasted vegetables, creating a tender, flavorful main dish that's perfect for a relaxed Sunday lunch. The main time commitment is the slow roasting phase (about 90 minutes), where you'll occasionally baste the rabbit with its own juices—nothing complicated, just a bit of hands-on attention that keeps everything moist and delicious. A final touch of cream adds richness, giving you a beautiful sauce alongside the tender meat and caramelized vegetables.
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Prepare the rabbit
Wash and pat the rabbit dry. Season with salt and pepper on all sides, including inside.
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Prepare the vegetables
Peel the carrots. Cut larger pieces lengthwise into quarters; smaller ones can be left whole. Cut the leek into quarters too, using both the white and green parts. Peel the onion and cut it into eighths. Put all the vegetables into the roasting pan and season lightly with salt and pepper.
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Into the pan
Place the rabbit on top of the vegetables. Peel the garlic cloves and slice them, then scatter them over the vegetables, inside the rabbit, and on top of it. Do the same with the bay leaves. Cover with the lid of the roasting pan and place in an oven preheated to 150°C.
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