Roast Rabbit with Vegetables

Step-by-step method

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At a glance

This straightforward roast combines a tender rabbit with roasted vegetables and a creamy finish that takes just over two hours from start to table. You'll spend about 25 minutes prepping the rabbit and vegetables, then let the oven do most of the work with some occasional basting along the way, finishing with a quick cream enrichment that brings everything together beautifully.

  1. 1/5

    Prepare the rabbit

    Wash the rabbit and pat it dry. Season with salt and pepper on all sides, including the inside.

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  2. 2/5

    Prepare the vegetables

    Peel the carrots. Cut larger pieces lengthwise into quarters; smaller ones can be left whole. Cut the leek into quarters as well, using both the white and green parts. Peel the onion and cut it into eighths. Place all the vegetables in the roasting pan and season lightly with salt and pepper.

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  3. 3/5

    Into the roasting pan

    Place the rabbit on top of the vegetables. Peel the garlic cloves and slice them, then scatter the slices 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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Roast Rabbit with Vegetables

bohynekuchyne
Active time total 2 h 15 min
Prep 25 min Cook 1 h 50 min
9 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

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What's in it?

776 kcal

Calories

44 g

Carbohydrates

27 g

Fats

88 g

Proteins

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

About this recipe

Here's another tried-and-tested recipe for your collection. It's simple and pairs well with all sorts of sides. It's fantastic served with potatoes, gnocchi, or even rice or pasta. You'll also get a light sauce and a generous pile of vegetables alongside it.

Gluten-free Rabbit High-protein Main Course Sunday family lunch Warming & cozy Hearty & filling

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