Roasted Rabbit with Corn
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. Roasted rabbit is incredibly tender and flavorful, ready in just about an hour from start to finish. The meat pairs beautifully with sweet corn and aromatic herbs, creating a rustic, comforting meal that feels fancy enough for guests. Rabbit is also leaner than chicken and packed with protein, making it a nutritious choice for a satisfying dinner. Best of all, the whole rabbit is affordable and this one pan approach keeps cleanup minimal, which means more time enjoying your meal.
Ella x
Ingredients
- 1whole rabbit(about 3-4 lbs, cut into 8 pieces)
- 4fresh corn cobs(kernels removed and reserved)
- 4 tablespoonsolive oil
- 4 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 6garlic cloves(smashed)
- 3shallots(quartered)
- 1 poundbaby carrots(halved lengthwise)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 237 mlchicken stock
- 118 mldry white wine
Detail level
Instructions
- 1
Pat the rabbit pieces dry with paper towels and season all sides generously with salt and pepper. Allow them to sit at room temperature for 10 minutes.
Tip: Drying the meat helps achieve a better golden crust during roasting.
- 2
Preheat your oven to 425°F. Heat olive oil in a large oven-safe roasting pan over medium-high heat until shimmering.
- 3
Working in batches, sear the rabbit pieces skin-side down for 3-4 minutes until golden brown. Flip and sear for another 2-3 minutes. Set aside on a plate.
Tip: Don't overcrowd the pan; this allows proper browning and moisture evaporation.
- 4
In the same pan, add the shallots and garlic, stirring for 1 minute until fragrant. Add the carrots and corn kernels, cooking for 2 minutes.
- 5
Return the rabbit pieces to the pan, nestling them among the vegetables. Pour the white wine and chicken stock around the rabbit, then scatter the thyme and rosemary sprigs over top.
Tip: Placing herbs on top flavors the meat directly as it roasts.
- 6
Transfer the roasting pan to the oven and roast uncovered for 30-35 minutes, until the rabbit is fork-tender and an instant-read thermometer registers 160-165°F at the thickest part.
Tip: Rabbit cooks faster than chicken, so monitor closely to avoid drying out.
- 7
Remove from the oven and let rest for 5 minutes. Taste the pan juices and season with additional salt and pepper if needed.
- 8
Serve the rabbit pieces on a platter surrounded by the roasted vegetables and corn, drizzling the pan juices over everything.
Tip: This dish pairs beautifully with crusty bread to soak up the flavorful juices.
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