Roasted Rabbit with Daikon
Prep
25 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This roasted rabbit with daikon is one of my favorite weeknight dinners because it comes together in just over an hour. The delicate, lean meat of rabbit pairs beautifully with the slightly sweet earthiness of roasted daikon radish, while fresh thyme and rosemary perfume everything as it cooks. I love that daikon is packed with vitamin C and aids digestion, making this feel like a nourishing meal without any fuss. The whole dish is surprisingly simple to pull together, and your kitchen will smell absolutely incredible.
Ella x
Ingredients
- 1whole rabbit(approximately 3-4 lbs, cut into 8 pieces)
- ¾ kgdaikon radish(peeled and cut into 2-inch batons)
- 4 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 6garlic cloves(smashed)
- 237 mldry white wine
- 237 mlchicken stock
- 4 tablespoonsolive oil
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 2 tablespoonsbutter(cold, cubed)
- 1 tablespoondijon mustard
- 1shallot(minced)
Detail level
Instructions
- 1
Pat the rabbit pieces dry with paper towels. Season generously with salt and pepper on both sides, allowing flavors to penetrate for 10 minutes.
Tip: Drying the meat helps achieve a better golden crust when roasting.
- 2
Preheat your oven to 425°F (220°C). Arrange daikon batons on a large roasting pan and toss with 2 tablespoons of olive oil, salt, and pepper. Set aside.
Tip: Preparing the daikon first allows it to cook evenly alongside the rabbit.
- 3
Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the rabbit pieces skin-side down for 4-5 minutes until golden brown, then flip and sear for another 3 minutes. Transfer to a plate.
Tip: Don't overcrowd the pan; this ensures proper browning rather than steaming.
- 4
In the same skillet, sauté the minced shallot over medium heat for 2 minutes until softened. Add smashed garlic and cook for 1 minute until fragrant.
Tip: This builds an aromatic foundation for your pan sauce.
- 5
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow it to reduce by half, approximately 3-4 minutes.
Tip: These caramelized bits add deep flavor to your sauce.
- 6
Return the rabbit pieces to the skillet, nestling them among the aromatics. Pour the chicken stock around the meat. Scatter fresh thyme and rosemary sprigs over the rabbit.
Tip: Fresh herbs infuse the cooking liquid with classic French flavors.
- 7
Transfer the skillet to the preheated oven. Roast for 30-35 minutes, stirring the daikon halfway through cooking. The rabbit is done when the meat pulls easily from the bone and reaches an internal temperature of 160°F (71°C).
Tip: Rabbit meat is leaner than chicken, so avoid overcooking to prevent dryness.
- 8
Remove the skillet from the oven. Transfer the rabbit and daikon to a serving platter, tent with foil and keep warm. Place the skillet on the stovetop over medium heat.
- 9
Whisk together the dijon mustard with a splash of the pan liquid, then whisk this mixture back into the skillet. Simmer for 2 minutes. Remove from heat and whisk in cold butter cubes one at a time until the sauce becomes glossy and emulsified. Taste and adjust seasoning with salt and pepper.
Tip: Mounting with butter creates a silky, restaurant-quality sauce.
- 10
Pour the sauce over the rabbit and daikon. Garnish with fresh herb sprigs and serve immediately while hot.
Tip: This elegant presentation brings restaurant-quality appeal to your table.
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