Roasted Rabbit with Cauliflower
Prep
20 mins
Cook
45 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 to spend cooking. Rabbit is such a lean, delicate meat that pairs beautifully with roasted cauliflower, and the whole thing comes together in just over an hour. The rabbit is wonderfully lean and packed with protein, making it a healthier alternative to chicken or beef. What I love most is how simple it is to throw together once everything is prepped, and honestly, it's more affordable than you might think when you find a good butcher. Fresh rosemary and thyme perfume the kitchen as it roasts, and that white wine sauce at the end is pure comfort.
Ella x
Ingredients
- 1whole rabbit(about 3 pounds, cut into 8 pieces)
- 1cauliflower(cut into medium florets)
- 4 tablespoonsolive oil
- 3 sprigsfresh rosemary
- 4 sprigsfresh thyme
- 6garlic cloves(minced)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 177 mldry white wine
- 118 mlrabbit or chicken stock
- 1 tablespoondijon mustard
- 2 tablespoonsbutter
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
Tip: Drying the meat ensures better browning and crisper skin.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Working in batches, brown the rabbit pieces for 3-4 minutes per side until golden. Remove and set aside on a plate.
Tip: Don't overcrowd the pan; browning in batches ensures even coloring.
- 3
In the same skillet, toss the cauliflower florets with the remaining oil, then spread in a single layer. Roast in the oven for 15 minutes until they begin to caramelize.
Tip: Stir the cauliflower halfway through roasting for even browning.
- 4
Remove the skillet from the oven and nestle the browned rabbit pieces among the cauliflower. Scatter minced garlic and fresh herb sprigs over everything.
Tip: Distribute the rabbit evenly so each piece receives direct heat.
- 5
Return the skillet to the oven and roast for 20-25 minutes until the rabbit is cooked through (internal temperature of 160°F) and the cauliflower is tender and caramelized.
Tip: Rabbit cooks faster than chicken, so watch carefully to avoid overcooking.
- 6
Transfer the rabbit and cauliflower to a warm serving platter. Place the skillet on the stovetop over medium-high heat and deglaze with white wine, scraping up any browned bits.
Tip: The browned bits add deep flavor to your sauce.
- 7
Simmer the wine for 2 minutes to reduce slightly, then whisk in the stock and Dijon mustard. Continue cooking for another minute until slightly thickened.
Tip: The mustard adds complexity without overpowering the delicate rabbit flavor.
- 8
Remove from heat and swirl in the cold butter until melted and incorporated. Stir in the lemon zest and adjust seasoning with salt and pepper as needed.
Tip: Adding cold butter at the end creates a silky, emulsified sauce.
- 9
Pour the pan sauce over the rabbit and cauliflower, garnish with fresh herb leaves if desired, and serve immediately while hot.
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