Roasted Rabbit with Celery
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but honestly quite simple. Rabbit meat is wonderfully lean and tender, cooking up beautifully in just under an hour with minimal fuss. What I love most is how affordable rabbit can be compared to other proteins, yet it feels special enough for guests. The celery and celery root create a natural bed that keeps everything moist while infusing the meat with subtle earthy flavor. Fresh herbs and a splash of white wine round everything out perfectly. It's the kind of meal that looks fancy on the plate but requires barely any technique or stress in the kitchen.
Ella x
Ingredients
- 1whole rabbit(approximately 3-4 pounds, cut into pieces)
- 4 stalkscelery(cut into 2-inch pieces)
- 1celery root(peeled and cut into chunks)
- 6garlic cloves(crushed)
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 4 tablespoonsolive oil
- 237 mldry white wine
- 355 mlchicken stock
- 2 tablespoonsdijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3shallots(quartered)
Detail level
Instructions
- 1
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 crisping of the exterior.
- 2
Heat olive oil in a large Dutch oven or roasting pan over medium-high heat. Working in batches, brown the rabbit pieces for 3-4 minutes per side until golden, then transfer to a plate.
Tip: Don't overcrowd the pan; this allows proper browning rather than steaming.
- 3
In the same pot, add crushed garlic and shallots, sautéing for 1-2 minutes until fragrant and softened slightly.
Tip: Scrape up any browned bits from the bottom of the pan for extra flavor.
- 4
Add the celery pieces and celery root chunks, stirring to coat with oil. Cook for 3-4 minutes until they begin to soften and lightly caramelize.
Tip: Caramelizing the vegetables adds a subtle sweetness that complements the rabbit.
- 5
Pour in the white wine, using a wooden spoon to deglaze the pot by scraping up any stuck-on bits. Let it reduce by half, about 2 minutes.
Tip: The reduction concentrates the wine's acidity and adds depth to the sauce.
- 6
Stir in the chicken stock and dijon mustard until well combined. Return the rabbit pieces to the pot and nestle them among the vegetables.
Tip: The mustard adds a subtle tang that enhances the rabbit's delicate flavor.
- 7
Tuck the thyme and rosemary sprigs into the pot. Cover and transfer to a preheated 375°F oven.
Tip: Covering the pot keeps the rabbit moist during roasting.
- 8
Roast for 40-45 minutes until the rabbit is very tender and cooked through, and the celery is soft and caramelized.
Tip: The internal temperature should reach 160°F for fully cooked rabbit.
- 9
Remove from the oven and discard the herb sprigs. Taste the braising liquid and adjust seasoning with additional salt and pepper as needed.
Tip: The cooking liquid becomes a rich sauce—ensure it's well-seasoned before serving.
- 10
Divide the rabbit and vegetables among serving bowls and spoon the braising liquid over top. Serve immediately with crusty bread.
Tip: The flavorful liquid is essential—don't skip spooning it over each serving.
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