Roasted Rabbit with Bell Pepper
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something special but don't have all evening. Roasted rabbit is tender and lean, making it a wonderfully healthy protein that cooks in just under an hour. The bell peppers add vibrant color and are packed with vitamin C, while the fresh herbs and garlic create an aromatic foundation that transforms simple ingredients into something truly memorable. What I love most is how forgiving this recipe is everything goes into one pan, and the oven does most of the work for you. It feels restaurant quality but honestly costs far less than ordering out.
Ella x
Ingredients
- 1whole rabbit(jointed into 8 pieces, about 1.5 kg)
- 2red bell pepper(cut into thick strips)
- 1yellow bell pepper(cut into thick strips)
- 2yellow onion(cut into wedges)
- 4 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 6garlic cloves(crushed)
- 4 tablespoonsextra virgin olive oil
- 237 mldry white wine
- 118 mlchicken or vegetable stock
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2bay leaf
Detail level
Instructions
- 1
Preheat your oven to 190°C (375°F). Pat the rabbit pieces dry with paper towels and season generously with sea salt and black pepper on all sides.
Tip: Drying the rabbit helps it brown beautifully and develop a golden crust.
- 2
Heat olive oil in a large oven-safe roasting pan or Dutch oven over medium-high heat. Working in batches, sear the rabbit pieces for 3-4 minutes per side until they develop a light golden-brown color. Remove and set aside on a plate.
Tip: Don't overcrowd the pan; this ensures proper browning rather than steaming.
- 3
In the same pan, add the onion wedges and garlic, sautéing for 2 minutes until fragrant. Pour in the white wine, scraping up any browned bits from the bottom with a wooden spoon to deglaze.
Tip: This deglazing creates a flavorful base for your sauce.
- 4
Return the rabbit pieces to the pan, nestling them among the onions. Add the stock, thyme sprigs, rosemary sprigs, and bay leaves. Bring to a gentle simmer, then cover the pan with a lid or foil.
Tip: Covering helps the rabbit cook gently without drying out.
- 5
Transfer the covered pan to the preheated oven and braise for 25 minutes. Remove from the oven and arrange the bell pepper strips around and over the rabbit pieces.
Tip: Adding peppers partway through prevents them from becoming too soft.
- 6
Return to the oven, uncovered, for an additional 15-20 minutes until the rabbit is tender and the peppers are beginning to char at the edges. The meat should pull easily from the bones.
Tip: Pierce the thickest part of a hind leg with a knife; it should be tender and the juices should run clear.
- 7
Remove from the oven and discard the thyme sprigs, rosemary sprigs, and bay leaves. Taste the pan juices and adjust seasoning with additional salt and pepper if needed.
Tip: The braising liquid makes a delicious light sauce—don't discard it.
- 8
Serve the rabbit pieces with the roasted peppers and onions, spooning the pan juices over the top. Pair with crusty bread or steamed potatoes to soak up the flavorful sauce.
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