Roasted Rabbit with Bamboo Shoot
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour, yet tastes like you've been cooking all day. Rabbit is such a lean, delicate meat that roasts beautifully with aromatic ginger, garlic, and tender bamboo shoots. The mushrooms and star anise add wonderful depth to the broth without requiring any fancy techniques. Plus, rabbit is packed with protein and B vitamins, making it a nutritious choice that feels a bit special without breaking the bank. It's the kind of dish that impresses guests while keeping your prep work refreshingly simple.
Ella x
Ingredients
- 1½ kgrabbit(cut into serving pieces)
- 400 gfresh bamboo shoots(halved lengthwise)
- 6garlic cloves(minced)
- 3 tbspfresh ginger(grated)
- 4 tbspsoy sauce
- 3 tbsprice wine or dry sherry
- 3 tbspolive oil
- 1 tbsphoney
- 237 mlchicken broth
- 4dried shiitake mushrooms(rehydrated and halved)
- 2star anise
- 3spring onions(chopped)
- to tastesea salt and white pepper
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Pat the rabbit pieces dry with paper towels and season generously with sea salt and white pepper on all sides.
Tip: Dry meat ensures better browning and a more flavorful crust.
- 2
Heat olive oil in a large roasting pan over medium-high heat. Working in batches, sear the rabbit pieces for 3-4 minutes per side until golden brown. Transfer to a plate.
Tip: Don't overcrowd the pan; maintain proper heat for better caramelization.
- 3
In the same pan, add minced garlic and grated ginger, stirring for 1 minute until fragrant. Pour in the soy sauce and rice wine, scraping up any browned bits from the bottom.
Tip: This deglazing step adds depth of flavor to your sauce.
- 4
Return the rabbit pieces to the pan and add the chicken broth, honey, and rehydrated shiitake mushrooms. Arrange the bamboo shoot halves around the rabbit.
Tip: The bamboo shoots will roast perfectly alongside the rabbit.
- 5
Add the star anise to the mixture and bring to a gentle simmer on the stovetop for 2 minutes, then transfer the entire pan to the preheated oven.
Tip: Covering loosely with foil prevents excessive drying while still allowing browning.
- 6
Roast for 35-40 minutes, basting the rabbit and bamboo shoots with the pan liquid every 12 minutes, until the rabbit is tender and cooked through.
Tip: The meat should easily pull away from the bone when fully cooked.
- 7
Remove from the oven and stir in the chopped spring onions. Taste and adjust seasoning with additional salt and pepper as needed.
Tip: Spring onions add a fresh brightness that complements the rich braised meat.
- 8
Transfer the rabbit, bamboo shoots, and mushrooms to a serving platter and pour the pan sauce over top. Serve hot with steamed rice or noodles.
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