Roasted Rabbit with Kale
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make on a weeknight because it comes together so quickly, taking just over an hour from start to finish. Roasted rabbit is wonderfully lean and tender, making it a healthier alternative to chicken, while the hearty kale provides incredible amounts of vitamins and minerals. The combination of fresh herbs, garlic, and lemon creates such an elegant flavor that your guests will think you've been slaving away in the kitchen for hours. Best of all, the whole rabbit roasts beautifully with minimal fuss, and everything cooks in one pan, which means less cleanup for you.
Ella x
Ingredients
- 1 kgwhole rabbit(cut into 8 pieces)
- 500 gramsfresh kale(stems removed, roughly chopped)
- 6garlic cloves(minced)
- 4fresh rosemary sprigs
- 3 sprigsfresh thyme
- 5 tablespoonsextra virgin olive oil
- 1lemon(zest and juice)
- 3shallots(halved lengthwise)
- 150 mlvegetable stock
- 1½ teaspoonssea salt
- ½ teaspoonsblack pepper(freshly ground)
- 2 tablespoonsbutter(for kale)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Pat rabbit pieces dry with paper towels and season generously with salt and pepper on both sides.
Tip: Drying the rabbit helps achieve a better golden crust when roasting.
- 2
Heat 3 tablespoons of olive oil in a large roasting pan over medium-high heat. Working in batches, sear the rabbit pieces for 2-3 minutes per side until lightly browned, then transfer to a plate.
Tip: Don't overcrowd the pan; this ensures even browning rather than steaming.
- 3
In the same pan, add the shallots and 3 minced garlic cloves, sautéing for 1-2 minutes until fragrant. Return the rabbit pieces to the pan and tuck the rosemary and thyme sprigs around them.
Tip: The herbs infuse the meat with aromatic flavors during roasting.
- 4
Pour the vegetable stock into the pan and drizzle the rabbit with the remaining 2 tablespoons of olive oil. Transfer to the oven and roast uncovered for 30-35 minutes, basting halfway through with pan juices.
Tip: Basting keeps the meat moist and helps develop a glossy exterior.
- 5
While the rabbit roasts, heat the butter with the remaining 3 minced garlic cloves in a large skillet over medium heat. Add the chopped kale and sauté for 5-7 minutes until tender and slightly crispy at the edges, stirring occasionally.
Tip: Cook the kale until it softens but retains some texture for better mouthfeel.
- 6
When the rabbit is golden and cooked through (meat should be tender and slightly pulling from the bones), remove from the oven and squeeze the lemon juice over the pieces. Sprinkle with lemon zest.
Tip: The lemon adds brightness and cuts through the richness of the rabbit meat.
- 7
Divide the roasted rabbit pieces and pan juices among four plates, arranging the kale alongside. Serve immediately while still warm.
Tip: Serve with crusty bread to soak up the savory pan juices.
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