Prepare Rabbit Roast like a Pro

Prepare rabbit roast like a pro. Recipe picture to the article

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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.

Rabbit roast recipe picture

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 up rabbit meat at a glance

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…

  • 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…
Rabbit roast with side dishes

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.

Prepare rabbit roast like a pro. Recipe picture to the article
Print Recipe
5 from 5 votes
Roast Rabbit
Prepare rabbit roast like a pro! Braised rabbit roast with polenta and ratatouille vegetables.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Courses
Cuisine: Mediterranean Recipes
Servings: 4 Persons
Calories: 474kcal
Author: 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
  • 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
  • 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

Nutrition Facts
Roast Rabbit
Amount Per Serving
Calories 474 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Polyunsaturated Fat 6g
Monounsaturated Fat 6g
Cholesterol 97mg32%
Sodium 1775mg77%
Potassium 1550mg44%
Carbohydrates 34g11%
Fiber 16g67%
Sugar 9g10%
Protein 39g78%
* Percent Daily Values are based on a 2000 calorie diet.

6. Further Recommendations

Roast rabbit a spanish recipe from mallorca
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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author 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. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!