Roasted Rabbit with Edamame
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but totally manageable on a weeknight. Rabbit is such a lean, flavorful meat that roasts beautifully in under an hour, and pairing it with edamame gives you a complete protein while sneaking in those wonderful plant based nutrients. The whole thing comes together in just over an hour from start to table, making it far simpler than most restaurant quality mains. Garlic, thyme, and rosemary create an aromatic foundation, while a touch of Dijon mustard and white wine add richness without any fuss. Even if you've never cooked rabbit before, this straightforward roasting method will have you feeling like a confident cook in no time.
Ella x
Ingredients
- 1 whole (3-4 lbs)rabbit(jointed into 8 pieces)
- 473 mlfresh edamame(shelled)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 237 mldry white wine
- 237 mlchicken stock
- 2 tablespoonsdijon mustard
- 1 teaspoonlemon zest
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the rabbit pieces dry with paper towels and season generously with sea salt and black pepper on both sides.
Tip: Dry meat ensures better browning and a more golden exterior.
- 2
In a small bowl, combine the minced garlic, fresh thyme, rosemary, lemon zest, and 2 tablespoons of Dijon mustard. Rub this herb paste evenly over all the rabbit pieces.
Tip: The mustard acts as a binder and adds subtle tanginess to complement the delicate rabbit meat.
- 3
Heat 4 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the rabbit pieces skin-side down and sear for 4-5 minutes until golden brown.
Tip: Work in batches if needed to avoid crowding the pan, which prevents proper browning.
- 4
Flip the rabbit pieces and sear the other side for another 3-4 minutes until lightly browned.
- 5
Pour the white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Allow it to simmer for 2 minutes to reduce slightly.
Tip: Deglazing captures all the flavorful caramelized bits from searing.
- 6
Add the chicken stock to the skillet and bring to a gentle simmer. Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the rabbit is tender and cooked through.
Tip: The internal temperature should reach 160-165°F at the thickest part.
- 7
Meanwhile, bring a separate pot of salted water to a boil and cook the edamame for 4-5 minutes until tender. Drain well and toss with 1 tablespoon of butter and a pinch of salt.
Tip: Don't overcook edamame or they'll become mushy and lose their vibrant color.
- 8
Remove the rabbit from the oven and carefully transfer the pieces to a serving platter. Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding solids.
- 9
Bring the strained sauce to a simmer over medium heat and reduce for 5-7 minutes until it coats the back of a spoon. Whisk in 1 tablespoon of butter for richness and remove from heat.
Tip: A reduction concentrates flavors and creates a silky, luxurious sauce.
- 10
Arrange the roasted rabbit pieces on a serving platter, scatter the buttered edamame around them, and drizzle the wine reduction over the rabbit. Garnish with fresh herb sprigs and serve immediately.
Tip: Serve with crusty bread or roasted potatoes to soak up the delicious sauce.
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