Roasted Rabbit with Brussels Sprouts and Herb Butter
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
There's something wonderfully elegant about roasting rabbit with Brussels sprouts, yet it's honestly simpler than you might think. This dish comes together in just over an hour, making it perfect for an impressive weeknight dinner without hours in the kitchen. Rabbit is such a lean, delicate meat that takes beautifully to roasting, and Brussels sprouts become sweet and caramelized as they cook alongside it. The herb butter adds richness while keeping things relatively light, and Brussels sprouts are packed with vitamin C and antioxidants that make this feel as nourishing as it tastes. Trust me, once you try this, you'll find yourself making it again and again.
Ella x
Ingredients
- 1½ kgrabbit(cut into 8 pieces (legs, saddle sections))
- 500 gbrussels sprouts(halved)
- 100 gunsalted butter(divided)
- 3 sprigsfresh thyme
- 8garlic cloves(smashed)
- 3shallots(quartered)
- 200 mldry white wine
- 150 mlchicken stock
- 3 tbspolive oil
- 1 tspsea salt
- ½ tspblack pepper(freshly ground)
- 1lemon(zest and juice)
- 2 tbspfresh parsley(finely chopped)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
Tip: Dry meat ensures better browning and crispier skin during roasting.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the rabbit pieces for 3-4 minutes per side until golden brown. Remove and set aside.
Tip: Don't overcrowd the pan; this ensures proper browning rather than steaming.
- 3
In the same skillet, add 1 tablespoon olive oil and toss the brussels sprouts cut-side down. Roast in the skillet for 4-5 minutes until caramelized, then transfer to a plate.
Tip: Caramelizing the brussels sprouts first adds sweetness and depth to the dish.
- 4
Return the rabbit to the skillet. Add the shallots, garlic cloves, and fresh thyme around the rabbit. Top with the caramelized brussels sprouts.
Tip: Arranging vegetables around the meat ensures even cooking and allows flavors to meld.
- 5
Pour the white wine around the rabbit (not over it) and add the chicken stock. Dot with 30g of butter cut into small pieces.
Tip: Adding liquid to the pan creates steam for moist, tender rabbit meat.
- 6
Transfer the skillet to the preheated oven and roast uncovered for 35-40 minutes until the rabbit is cooked through (internal temperature 70°C) and vegetables are tender.
Tip: Check doneness by piercing the thickest part of the thigh; juices should run clear.
- 7
Remove from oven and transfer rabbit and vegetables to a serving platter. Place the skillet on the stovetop over medium heat and whisk in the remaining 70g of butter, lemon zest, lemon juice, and chopped parsley.
Tip: This final butter enriches the pan sauce and adds brightness to balance the rich rabbit meat.
- 8
Simmer the sauce for 2-3 minutes, then pour over the rabbit and vegetables. Season with additional salt and pepper to taste, and serve immediately.
Tip: The herb butter sauce is the crowning touch that brings all flavors together.
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