OTHER LANGUAGES: German
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
- 2. Braise Rabbit Roast in the Oven
- 3. Which side dishes go well with the Rabbit Roast
- 4. Recipe Rabbit Roast
- 5. Nutritional values and Calories Rabbit Roast
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.
OTHER LANGUAGES: German