Roasted Rabbit with Broccoli
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 and tastes like you've spent all day cooking. Rabbit meat is wonderfully lean and tender, making it a healthier alternative to chicken while staying incredibly flavorful. I love pairing it with fresh broccoli, which adds a wonderful earthiness and packs in those immune boosting vitamins we all need. The whole thing roasts together with garlic, herbs, and a splash of white wine, filling your kitchen with the most amazing aroma. It's elegant enough for guests but simple enough that you'll find yourself making it again and again.
Ella x
Ingredients
- 1 kgwhole rabbit(cut into 8 pieces)
- 600 gfresh broccoli(cut into florets)
- 4 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 200 mldry white wine
- 1lemon(zest and juice)
- 250 mlchicken stock
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
Tip: Dry meat browns better and creates a more flavorful crust.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, brown the rabbit pieces on all sides for 3-4 minutes per side. Transfer to a plate.
Tip: Don't overcrowd the pan—this ensures proper browning rather than steaming.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the minced garlic with thyme and rosemary sprigs for 1 minute until fragrant.
Tip: Keep the heat moderate to prevent garlic from burning.
- 4
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
Tip: This deglazing step builds deep, complex flavors into your sauce.
- 5
Add the chicken stock and lemon juice, then return the rabbit pieces to the skillet, nestling them into the liquid. Transfer to the preheated oven and roast for 25 minutes.
Tip: The rabbit is done when the meat is tender and easily pulls from the bones.
- 6
While the rabbit roasts, toss the broccoli florets with 1 tablespoon olive oil, salt, and pepper. After 25 minutes, carefully remove the skillet from the oven and arrange the broccoli around the rabbit.
Tip: Adding broccoli near the end prevents it from becoming mushy.
- 7
Return to the oven for a final 15-18 minutes until the broccoli is tender and lightly caramelized at the edges.
Tip: The broccoli should be fork-tender but still have some textural integrity.
- 8
Remove from the oven and stir in the lemon zest and butter until the butter melts into the sauce, creating a silky finish. Discard the herb sprigs and taste for seasoning, adjusting salt and pepper as needed.
Tip: The butter enriches the sauce and adds a subtle richness that complements the delicate rabbit meat.
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