Rabbit Roast Recipe

is a chef, food photographer, cookbook author and blogger.
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Here you will find my rabbit roast recipe.

Rabbit as a roast to prepare, I show you in this post step by step.

This roast rabbit is based on the Mediterranean cuisine and succeeds in a short time.

The dish is perfect when guests come, a family celebration is coming up or for Easter.

Let yourself be inspired to cook and use all the professional cooking tips.

1. Recipe Rabbit Roast

The rabbit legs are usually used as a second course, you can either trigger the hind legs and forelegs or serve them as a whole.

I like to serve the braised rabbit with ribbon noodles and vegetables and a light cream sauce.

Rabbit Roast

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 474
Total Time 90 Min.
Preparation Time 30 Min.
Cook Time 60 Min.

Simple guide for roasting and braising rabbit and prepare with side dishes.

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Rabbit Roast Recipe Picture
Rabbit Roast Recipe Picture © Thomas Sixt


Roast Rabbit

1 pc Rabbit (Dismantle as shown in the article)
1 tbsp Sunflower oil
1 bunch Soup vegetables (carrots, celery, leek, parsley root)
2 pc onions (or 4 shallots)
100 ml dry white wine
500 ml Vegetable broth
etwas thyme (fresh or dried)
1 pc garlic
4 pc peppercorns
2 pc juniper berries
2 pc bay leaves
Salt (I use Ursalz or Himalayan salt)

Polenta or Polentina

240 g cornmeal
800 ml Vegetable broth
5 pinches Salt (I prefer to use Ursalz or Himalaya Salt)
5 pinches Pepper (I’m using black pepper here.)
4 pinches nutmeg grated
2 tbsp butter
4 tbsp parmesan (finely ground)

Ratatouille Vegetables

1 tbsp Olive oil
3 pc bell peppers (I prefer to use red and yellow)
1 pc Zucchini
5 small shallots
1 slices garlic
6 pinches Salt (I prefer to use Ursalz or Himalaya Salt)
4 pinches Pepper
2 pinches brown sugar (I use brown sugar.)
1 tsp tomato puree (or homemade tomato concassée)
some thyme


Root vegetables prepared
Root vegetables prepared

Prepare vegetables

Peel root vegetables, cut into slices and get ready.

Halved garlic and halved onion.
Peel the garlic and onions.

Onion and garlic

Peel small onions or shallots and garlic cloves.

Cut the larger onions or shallots in half.

Rabbit cuts rabbit meat at a glance
Rabbit dismantled: released and tied back front left, forelegs in the middle above, hind legs right with liver.

Prepare rabbit

Prepare the rabbit parts as described in the article, roll rabbit back with belly flap and kidneys.

Season all rabbit parts with salt and pepper, sauté in a large pot or roaster with oil and allow to color.

Remove rabbit parts from pot, sauté peeled and finely chopped root vegetables and allow to color slightly.

Then deglaze with white wine and broth and bring to a boil.

Add all aromatics, spices and herbs, put browned rabbit parts into the broth and braise with lid in the oven at 160°C.

The backs are ready after about 35 minutes.

Semolina selection
Clockwise starting at 1 o clock: corn grits, soft wheat grits, buckwheat grits.

Prepare polenta

For the polenta, boil the vegetable broth with the halved garlic, season with salt, pepper and nutmeg.

Remove the garlic, add the cornmeal to the broth while stirring.

Put the pot aside and add butter and parmesan cheese.

In the picture you see cornmeal on the top right.

Vegetables for ratatouille
Zucchini, red peppers, yellow, green, garlic and thyme.

Prepare ratatouille

For the ratatouille, chop all the vegetables.

Sauté in olive oil, season with salt, pepper and a little sugar.

Finish with tomato paste and a little juice from the roast rabbit.

Alternatively, add tomato concassée and finish with thyme.

Exact instructions for ratatouille can be found elsewhere!

Prepare roast kaniche like a pro. Recipe picture for the article
The roast rabbit is a wonderful family meal.


Preheat plate

Arrange polenta and ratatouille vegetables.

Slice the saddle of rabbit and add.

Serve quickly.

Please note the following instructions for rabbit ragout and rabbit roast with spaetzle.

I wish you a good appetite!


2. Nutritional Values

3. Prepare Rabbit Roast and Cut Ready for Cooking

You buy the rabbit as a whole and cut it up in your kitchen.

–> First, release the hind legs and forelegs,

–> Then release the back with kidneys and fillet,

–> Leaving the belly lobes on the back,

–> So that you can bind the roast rabbit to a kidney roast.

The photo below shows you the details of meat preparation:

Rabbit cut up: Triggered and rounded back front left, forelegs upper middle, hind legs right with liver.
I will show you another recipe in my article Preparing rabbit roast in a Majorcan way. It’s a spanish recipe. © Food Photographer Thomas Sixt

4. Tips for Roast Rabbit Braise in the Oven

I prepare the roast rabbit in a large roaster with a lid…

Rabbit roast with Mediterranean vegetables and polenta.

5. Which Side Dishes Go Well with the Rabbit Roast

I like to serve the rabbit roast with a light ratatouille vegetable and polenta.

Both side dishes are quick and easy.

Further down after the recipe you will find my recipe for rabbit roast with spaetzle,

rabbit roast with ribbon noodles and vegetables as well as hints for rabbit ragout.

5.1 Polenta as a Side Dish for Rabbit Roasts

As a rule you use about 70 g polenta per serving.

–> Boil 4 parts vegetable broth (280 ml) with some garlic.

–> Mix the broth or remove the garlic before stirring in the polenta.

–> Bring the polenta to the boil once after stirring and then set aside.

–> Professionals stir cold butter, nut butter or some finely grated parmesan into the polenta.

Polenta with nut butter … Tasty!

Side Dish Tip from Chef Thomas Sixt

5.2 Ratatouille and Mediterranean Vegetables for Rabbit Roasting

For the vegetables I cut coloured peppers (yellow and red) into strips or small pieces.

I Add a small cut zucchini and small shallots or pearl onions and black olives.

I fry the vegetables in a pan with olive oil and add a little tomato paste and some juice from the rabbit roast.

Season the Ratatouille vegetables with a little thyme, salt, pepper and a little sugar.

If you can invest a little more time, I recommend peeling the peppers for the Ratatouille vegetables.

Either use a peeler or remove the skin of the peppers like a PRO for a special Ratatouille – tomato cubes – tomato concassée are optimal.

Ratatouille vegetables in the pan with tomato paste.
Refine the fried ratatouille vegetables with tomato paste.

5.3 Ribbon Noodles, Cream Sauce and Vegetables with Roast Rabbit

I like to serve the braised rabbit with ribbon noodles and vegetables and light cream sauce.

I usually serve the rabbit legs as a second course,

You can either remove the hind legs and forelegs or serve them whole.

Rabbit legs on ribbon noodles with vegetables and cream.

5.4 Spaetzle with Roast Rabbit

Prepare spaetzle:

Another variation of this dish is roast rabbit with spaetzle.

For this you prepare the spaetzle as follows:

–> In a bowl, mix 250 g of freshly sifted flour with

—> 4 pinches of salt,

—> 2 pinches of black pepper and 2 pinches of nutmeg and

—> add 3 eggs and

—> 80-100 ml of lukewarm water.

–> Beat the dough with a wooden spoon until it forms a tough dough and bubbles.

–> Drive the spaetzle dough through a spaetzle grater directly I boiling salted water.

–> For those who can, scrape the spaetzle off the board.

–> When the noodles float to the top of the salt water…

–> Remove them immediately with a skimmer and rinse them in cold water.

–> Mix the drained spaetzle with vegetable oil to prevent them from sticking together.

–> I swirl my spaetzle in a little butter or nut butter just before serving.

–> Season the spaetzle with salt, pepper and nutmeg.

Freshly prepared spaetzle as a side dish.
Spätzle as a side dish. Spätzla, Spatzen and Spätzli, Nockerl, this is a German pasta!

5.5 More Side Dish Ideas

potato gratin
Potato gratin in a porcelain baking dish.

6. Prepare Rabbit Stew, Tip for the Leftover Kitchen

You can either serve the remaining braised rabbit parts whole with ribbon noodles or prepare a rabbit ragout.

For the ragout, remove the cooked rabbit legs and runs, carefully detaching the meat. Put the meat into the sauce and boil the rabbit ragout.

Remove the aromatic substances from the sauce, bind the sauce with starch mixed in cold water.

You can serve the rabbit stew with mashed potatoes or polenta.

7. Further Recommendations

Roast rabbit a spanish recipe from mallorca

Comments, Cooking Questions and Answers

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