Prepare Rabbit Roast like a Pro

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

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Here’s my recipe for Rabbit Roast: Prepare rabbit as a roast, that’s what I’ll show you step by step in this article. This rabbit roast is based on the Mediterranean cuisine and succeeds in a short time. The dish is excellent when guests are coming, a family celebration is coming up or at Easter. Let yourself be inspired to cook for yourself and use all professional cooking tips.
Roast rabbit recipe picture
Preparing rabbits on the grill or in the oven as a whole, I'll show you in this post.
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

1. Prepare rabbit Roast – first cut Rabbit into Pieces ready to Cook

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.
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.
Rabbit cut up: Triggered and rounded back front left, forelegs upper middle, hind legs right with liver.

2. Braise Rabbit Roast in the Oven

I prepare the roast rabbit in a large roaster with a lid…
Roast rabbit with side dishes
Roast rabbit with Mediterranean vegetables and polenta.
Rabbit roast with Mediterranean vegetables and polenta.

3. 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.

3.1 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 … KÖSTLICH!

3.2 Ratatouille and mediterranean vegetables for Rabbit roasting

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

4. 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.
Braised rabbit legs with ribbon noodles and vegetables.
Rabbit legs on ribbon noodles with vegetables and cream.
Rabbit legs on ribbon noodles with vegetables and cream.

Roast Rabbit

Prepare rabbit roast like a pro! Braised rabbit roast with polenta and ratatouille vegetables.

Servings 4
Calories 474
Total Time 90 Min.
Prepare rabbit roast like a pro, in this recipe article I show you the preparation of rabbit braised in the variants with polenta and ratatouille as well as rabbit roast with spaetzle. Good luck!

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

Preparation Time

30 Min.

Cook Time

60 Min.

Ingredients

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)
Pepper

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

Instruction

Prepare the rabbit parts as described in the article, roll the back of the rabbit with the abdominal lobe and kidneys. Season all rabbit pieces with salt and pepper, fry in a large pot or roaster with oil and let take color. Remove the rabbit pieces from the pot, fry the peeled and finely chopped root vegetables and let them take some colour. Then deglaze with white wine and broth and bring to the boil. Add all aromatics, spices and herbs, place the fried rabbit pieces in the broth and braise in the oven at 160°C with the lid on. The back pieces are ready after about 35 minutes.

For the polenta, bring the vegetable stock to the boil with the halved garlic, season with salt, pepper and mush. Remove the garlic and add the corn grits to the broth, stirring well. Put pot aside and refine with butter and pramesan.

For the ratatouille, cut all the vegetables into small pieces, sauté in olive oil, season with salt, pepper and a little sugar. Refine with tomato paste and some juice from rabbit roast, alternatively add tomato concassée and finish with thyme.

Preheat plate, arrange polenta and ratatouille vegetables. Cut the saddle of rabbit into slices and add to the mixture. Serve quickly. Please note the following instructions for rabbit ragout and rabbit roast with spaetzle…

4.1 Prepare rabbit ragout

You can either serve the remaining braised rabbit pieces whole with ribbon noodle (as shown above) or prepare a rabbit ragout.

For the ragout, release the cooked rabbit legs and legs and carefully remove the meat.

Put the meat in the sauce and boil the rabbit ragout. Remove the aromatics from the sauce and bind the sauce with the starch mixed in cold water.

The rabbit ragout can be served with mashed potatoes or polenta.

4.2 Roast rabbit with Spaetzle

Another variation of this dish is rabbit roast with spaetzle. Prepare the spaetzle as follows:

  • In a bowl mix 250 g freshly sieved flour with
  • 4 pinches of salt, 2 pinches of black pepper and 2 pinches of nutmeg and mix with 3 eggs and 80-100 ml lukewarm water.
  • Beat the dough with a wooden spoon until it is thick and bubbles.
  • Drive the spaetzle dough through a spaetzle grater directly into boiling salted water.
  • If you can, scrape the spaetzle off the board.
  • If the noodles swim in salt water on top, please remove immediately with the skimmer and quench in cold water.
  • Mix the drained noodles with vegetable oil so that they do not stick together.
  • Shortly before serving, I wave my spaetzle in some butter or nut butter and taste the spaetzle with salt, pepper and nutmeg.

Braised rabbit roast with spaetzle as side dish
German Cuisine: Roast rabbit served with spaetzle and vegetables.

5. Nutritional values and Calories Rabbit Roast

6. Further Recommendations

Roast rabbit a spanish recipe from mallorca

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