Roasted Rabbit with Parsnip and Thyme Glaze
Prep
20 mins
Cook
55 mins
Servings
4
Difficulty
Medium
Here's a recipe I love making when I want something special but don't have all evening to spend cooking. Roasted rabbit is surprisingly tender and lean, making it a wonderfully healthy protein choice that's lower in fat than most meats. The whole process takes just over an hour, so it's perfect for a weeknight dinner that still feels elegant. The parsnips caramelize beautifully while roasting, and when you add that tangy mustard and thyme glaze, everything comes together into something truly memorable. It's easier than you'd think and absolutely delicious.
Ella x
Ingredients
- 1whole rabbit(approximately 1.5 kg, cut into 6 pieces)
- 500 gparsnips(peeled and cut into 5cm batons)
- 4 tablespoonsolive oil
- 3 sprigsfresh thyme
- 2 tablespoonsdijon mustard
- 2shallots(thinly sliced)
- 4garlic cloves(minced)
- 150 mldry white wine
- 250 mlchicken or vegetable stock
- 1 tablespoonhoney
- to tastesea salt and black pepper
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat oven to 200°C (180°C fan). Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
Tip: Dry rabbit ensures better browning and crisper skin.
- 2
Heat 2 tablespoons of olive oil in a large heavy-bottomed roasting pan over medium-high heat. Brown the rabbit pieces in batches for 3-4 minutes per side until golden, then transfer to a plate.
Tip: Don't overcrowd the pan—work in batches for even browning.
- 3
In the same pan, add remaining olive oil and sauté the shallots and parsnips for 5 minutes until lightly caramelized. Add minced garlic and cook for 1 minute until fragrant.
Tip: Caramelizing the vegetables adds depth to the final sauce.
- 4
Whisk together the dijon mustard, honey, and lemon zest in a small bowl. Pour the wine into the pan and scrape up any browned bits from the bottom.
Tip: This deglazing step captures all the flavorful caramelized bits.
- 5
Return the rabbit pieces to the pan, nestling them among the parsnips. Pour the stock over the rabbit and brush the mustard-honey mixture over each piece. Scatter fresh thyme sprigs on top.
Tip: Arranging the rabbit on top of the vegetables prevents them from becoming too soft.
- 6
Cover the pan with foil and roast in the preheated oven for 35-40 minutes until rabbit is tender and cooked through (internal temperature 70°C).
Tip: Rabbit cooks faster than chicken, so don't overcook or it will become dry.
- 7
Remove foil and squeeze fresh lemon juice over the dish. If desired, reduce the pan juices on the stovetop over medium-high heat for 3-4 minutes to concentrate flavors.
Tip: The sauce should be glossy and coat the back of a spoon lightly.
- 8
Transfer rabbit and parsnips to serving plates, drizzle with the pan sauce, and garnish with fresh thyme leaves and lemon zest before serving.
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