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.
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.
2. Braise Rabbit Roast 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…
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.
- 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
- 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
- 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
- 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 ragoutYou 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 SpaetzleAnother 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.