Roasted Rabbit with Green Bean and Herb Butter
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This elegant roasted rabbit dish has become one of my favorite weeknight dinners because it comes together in just over an hour. The meat is wonderfully lean and tender, making it a protein choice I feel great about serving my family. Fresh green beans provide fantastic vitamins and fiber while soaking up that herbaceous butter sauce, and honestly, the whole meal feels far more impressive than the minimal effort required. The simple combination of thyme, garlic, and lemon creates a restaurant quality dish that tastes like you've spent all day cooking, when really you've barely lifted a finger. Give this a try and I promise it'll become your new go to recipe for impressing guests or treating yourself to something special.
Ella x
Ingredients
- 1whole rabbit(about 3-4 lbs, cut into pieces)
- ¾ kgfresh green beans(trimmed)
- 6 tablespoonsunsalted butter(divided)
- 3 sprigsfresh thyme
- 6garlic cloves(minced)
- 2shallots(thinly sliced)
- 1lemon(zest and juice)
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper
- 3 tablespoonsolive oil
- 118 mldry white wine
- 118 mlchicken stock
Detail level
Instructions
- 1
Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on both sides.
Tip: Dry rabbit absorbs seasonings better and roasts more evenly for a golden exterior.
- 2
Preheat your oven to 400°F (200°C). Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Tip: An oven-safe skillet allows you to start on the stovetop and finish in the oven without transferring.
- 3
Working in batches, sear the rabbit pieces skin-side down for 4-5 minutes until golden brown, then flip and sear the other side for 2-3 minutes. Remove and set aside.
Tip: Don't overcrowd the pan; give each piece space to develop a flavorful crust.
- 4
In the same skillet, melt 2 tablespoons of butter over medium heat. Sauté the sliced shallots for 2 minutes until softened, then add minced garlic and fresh thyme, cooking for another minute until fragrant.
Tip: This aromatic base will infuse the entire dish with depth and flavor.
- 5
Return the rabbit pieces to the skillet. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom. Add lemon zest and juice.
Tip: The acidic wine and lemon balance the richness of the rabbit beautifully.
- 6
Transfer the skillet to the preheated oven and roast uncovered for 25-30 minutes, until the rabbit is cooked through and tender (internal temperature should reach 160°F/71°C).
Tip: Rabbit cooks faster than chicken, so monitor it carefully to avoid overcooking.
- 7
While the rabbit roasts, bring a large pot of salted water to a boil. Add green beans and cook for 5-6 minutes until just tender-crisp. Drain and set aside.
Tip: Keep green beans slightly firm for the best texture and bright green color.
- 8
In a separate pan, melt the remaining 4 tablespoons of butter over medium heat. Toss the cooked green beans in this warm butter with a pinch of salt and pepper until coated.
Tip: Buttering the beans at the last moment keeps them glossy and light.
- 9
Remove the rabbit from the oven and let rest for 5 minutes. Arrange the rabbit on a serving platter with the buttered green beans on the side. Spoon the pan juices over the rabbit and serve immediately.
Tip: Resting the meat allows juices to redistribute, ensuring moist and tender rabbit.
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