Roasted Rabbit with Beetroot

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the rabbit pieces dry with paper towels and season generously with sea salt and black pepper on all sides.

   Tip: Drying the meat helps achieve a better golden crust when roasting.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe casserole or roasting pan over medium-high heat. Working in batches, brown the rabbit pieces for 3-4 minutes per side until golden. Set aside on a plate.

   Tip: Avoid overcrowding the pan to ensure even browning.

3. 3

   In the same pan, add the remaining olive oil and sauté the shallots for 2 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.

4. 4

   Return the rabbit pieces to the pan and nestle them among the shallots. Scatter the beetroot wedges around the rabbit, then tuck in the thyme sprigs, rosemary sprigs, and bay leaf.

   Tip: Arranging vegetables around the meat allows them to roast together and absorb the pan juices.

5. 5

   Pour in the red wine and chicken stock, ensuring the liquid comes about halfway up the rabbit pieces. Drizzle with honey and dot with butter.

6. 6

   Cover the casserole with a lid or foil and transfer to the preheated oven. Roast for 35-40 minutes, until the rabbit is tender and cooked through (internal temperature 70°C).

   Tip: The meat should easily pull away from the bones when fully cooked.

7. 7

   Remove the casserole from the oven and transfer the rabbit and beetroot to a warm serving platter using a slotted spoon. Discard the herb sprigs and bay leaf.

8. 8

   Place the casserole on the stovetop over medium-high heat. Simmer the cooking liquid for 5-7 minutes until it reduces by about a third and thickens slightly into a glossy sauce.

   Tip: The reduced sauce will coat a spoon and have concentrated, rich flavours.

9. 9

   Pour the red wine reduction over the rabbit and beetroot. Serve immediately while hot, with crusty bread or creamed potatoes on the side.