Roasted Rabbit with Pak Choi
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted rabbit recipe has become a favorite in my kitchen because it's surprisingly simple to pull together while feeling elegant enough for guests. Rabbit meat is wonderfully lean and delicate, taking on the Asian inspired flavors beautifully, and it's packed with protein and B vitamins that leave you feeling satisfied. What I love most is that the whole dish comes together in just over an hour, making it perfect for a weeknight dinner that doesn't feel rushed. The ginger and garlic create an aromatic base while the pak choi adds a fresh, crisp contrast to the tender meat. It's an easy way to try something a bit different without complicated techniques.
Ella x
Ingredients
- 1whole rabbit(about 1.5 kg, cut into pieces)
- 600 gpak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 6garlic cloves(crushed)
- 2 tablespoonshoney
- 4 tablespoonsolive oil
- 150 mlwhite wine
- 200 mlchicken stock
- 1 tablespoonsesame oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 sprigsfresh thyme
Detail level
Instructions
- 1
Pat the rabbit pieces dry with paper towels and season generously with sea salt and black pepper on all sides.
Tip: Dry rabbit ensures better browning and crispier skin during roasting.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the rabbit pieces for 3-4 minutes per side until golden brown. Remove and set aside on a plate.
Tip: Don't overcrowd the pan; this allows proper browning and sealing of the meat.
- 3
In the same skillet, add the remaining olive oil and sauté the crushed garlic and minced ginger for 1 minute until fragrant.
Tip: Watch carefully to prevent burning, which would create bitterness.
- 4
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce by half, about 2 minutes.
Tip: These caramelized bits add wonderful depth of flavor to your sauce.
- 5
Return the rabbit pieces to the skillet and add the chicken stock and fresh thyme sprigs. Bring to a simmer, cover loosely with foil, and transfer to a preheated 180°C oven for 25-30 minutes until the rabbit is tender.
Tip: The internal temperature should reach 70°C for safe consumption.
- 6
In the last 10 minutes of cooking, arrange the halved pak choi around the rabbit pieces in the skillet, nestling them into the braising liquid.
Tip: This timing ensures the pak choi is tender but still maintains its structure and vibrant color.
- 7
While the dish finishes cooking, whisk together soy sauce, honey, and sesame oil in a small bowl to create the glaze.
Tip: The honey balances the saltiness of soy sauce and adds subtle sweetness.
- 8
Remove the skillet from the oven and drizzle the soy-ginger glaze over the rabbit and pak choi. Toss gently to coat everything evenly. Return to the oven for 3-4 minutes to set the glaze.
Tip: Brief additional cooking melds the flavors beautifully without drying out the meat.
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