Roasted Rabbit with Cucumber
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 roasts beautifully in just 45 minutes, and it pairs wonderfully with fresh cucumber for a bright, summery meal. The cucumber adds a refreshing crunch and is packed with hydrating properties that make this dish feel lighter than traditional roasted meats. What I love most is how simple it is to pull together, with just basic herbs and pantry staples creating something restaurant worthy. Your guests will be impressed, and your wallet will thank you too.
Ella x
Ingredients
- 1 wholerabbit(cut into 8 pieces, about 3-4 lbs)
- 2 largecucumber(halved lengthwise, seeded, sliced into half-moons)
- 4 sprigsfresh thyme
- 3 sprigsfresh rosemary
- 6garlic cloves(minced)
- 237 mldry white wine
- 237 mlchicken broth
- 4 tablespoonsolive oil
- 2lemon(1 juiced, 1 sliced)
- 3 tablespoonsfresh dill(chopped)
- 2 tablespoonsred wine vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 mediumshallot(thinly sliced)
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat rabbit pieces dry with paper towels and season both sides generously with salt and pepper.
Tip: Drying the meat helps achieve better browning and crispier skin.
- 2
Heat olive oil in a large ovenproof skillet over medium-high heat. Working in batches, sear rabbit pieces for 3-4 minutes per side until golden brown. Set aside on a plate.
Tip: Don't overcrowd the pan—this prevents proper browning.
- 3
In the same skillet, add minced garlic and sliced shallot, sautéing for 2 minutes until fragrant. Pour in white wine to deglaze, scraping up browned bits from the pan bottom.
Tip: The browned bits add deep flavor to your sauce.
- 4
Return rabbit pieces to the skillet and add chicken broth, lemon juice, thyme, and rosemary. Bring to a simmer on the stovetop.
- 5
Transfer the skillet to the preheated oven and roast uncovered for 30-35 minutes until rabbit meat is tender and internal temperature reaches 160°F.
Tip: Rabbit cooks faster than chicken, so check doneness early to avoid drying it out.
- 6
While rabbit roasts, prepare the cucumber salad by combining sliced cucumber with fresh dill, red wine vinegar, and a pinch of salt and pepper. Let sit at room temperature.
Tip: The cucumber will release its own liquid, creating a light broth naturally.
- 7
Remove skillet from oven and carefully transfer rabbit pieces to a serving platter. Strain the cooking liquid through a fine-mesh sieve into a saucepan.
- 8
Simmer the strained liquid over medium heat for 3-4 minutes to concentrate flavors slightly. Taste and adjust seasoning as needed.
Tip: This creates a light pan sauce without reducing too much.
- 9
Arrange roasted rabbit on plates with cucumber salad on the side. Garnish with fresh lemon slices and a drizzle of the pan sauce.
Tip: Serve while rabbit is still warm for the best flavor and texture.
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