Rabbit Roast Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
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.
Table of Contents
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.
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for roasting and braising rabbit and prepare with side dishes.
|1||pc||Rabbit (Dismantle as shown in the article)|
|1||bunch||Soup vegetables (carrots, celery, leek, parsley root)|
|2||pc||onions (or 4 shallots)|
|100||ml||dry white wine|
|etwas||thyme (fresh or dried)|
|Salt (I use Ursalz or Himalayan salt)|
Polenta or Polentina
|5||pinches||Salt (I prefer to use Ursalz or Himalaya Salt)|
|5||pinches||Pepper (I’m using black pepper here.)|
|4||tbsp||parmesan (finely ground)|
|3||pc||bell peppers (I prefer to use red and yellow)|
|6||pinches||Salt (I prefer to use Ursalz or Himalaya Salt)|
|2||pinches||brown sugar (I use brown sugar.)|
|1||tsp||tomato puree (or homemade tomato concassée)|
Peel root vegetables, cut into slices and get ready.
Onion and garlic
Peel small onions or shallots and garlic cloves.
Cut the larger onions or shallots in half.
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.
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.
Arrange polenta and ratatouille vegetables.
Slice the saddle of rabbit and add.
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:
4. Tips for Roast Rabbit Braise in the Oven
I prepare the roast rabbit in a large roaster with a lid…
- First I fry the two wrapped back pieces in some sunflower oil.
- Then I take the back pieces out of the roaster again.
- Then I fry the fleshy hind legs and the forelegs.
- Take the roasted legs out of the roaster again, then sauté the chopped root vegetables like carrot, celery, leek, onion and garlic.
- Add dry white wine and vegetable stock and bring to the boil.
- Place the rabbit legs and forelegs in the roaster, then add the prepared rolled back pieces and cook in the oven at 160°C with lid.
- Now I almost forgot the herbs and spices: You can add thyme, rosemary, bay leaves, some peppercorns and juniper berries according to taste and availability.
- The hare-back pieces, sorry, the rabbit-back pieces are ready after about 35 minutes, I serve them first.
- Because the dish is ready quite fast, we start with the side dishes next…
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.
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.
5.4 Spaetzle with Roast Rabbit
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.
5.5 More Side Dish Ideas
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
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!