Roasted Rabbit with Plantain
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This roasted rabbit with plantain is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. The meat is incredibly lean and packed with protein, making it a wonderfully nutritious choice for any occasion. I love how the earthiness of the rabbit pairs beautifully with the subtle sweetness of roasted plantains, while fresh thyme and lime brighten everything up. The best part? Most of these ingredients are affordable staples, and the whole process is surprisingly simple. You'll have an impressive, restaurant quality meal on your table without spending hours in the kitchen.
Ella x
Ingredients
- 1 kgwhole rabbit(jointed into 8 pieces)
- 3green plantains(peeled and sliced into 1-inch rounds)
- 3 tablespoonsfresh thyme(finely chopped)
- 6garlic cloves(minced)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonslime juice
- 1 teaspoonorange zest
- 2 tablespoonsfresh cilantro(chopped)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 1 teaspoonpaprika
- 118 mlvegetable broth
Detail level
Instructions
- 1
Pat the rabbit pieces dry with paper towels. In a small bowl, combine thyme, 4 minced garlic cloves, salt, pepper, and paprika. Rub this herb mixture evenly over all rabbit pieces and let sit for 10 minutes.
Tip: Drying the meat helps achieve better browning during roasting.
- 2
Preheat your oven to 200°C (400°F). Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, brown the rabbit pieces on all sides for 3-4 minutes per side, then set aside on a plate.
Tip: Don't overcrowd the pan; browning in batches ensures better color and flavor development.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil. Add plantain rounds and cook for 2-3 minutes on each side until lightly golden, then remove and arrange around the edges of a roasting dish.
Tip: The plantains will finish cooking in the oven alongside the rabbit.
- 4
Return the browned rabbit pieces to the skillet. Scatter the remaining 2 minced garlic cloves over the meat. Pour in the vegetable broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Tip: This deglazing step adds depth of flavor to the final sauce.
- 5
Transfer the rabbit and all contents to a roasting dish, nestling the rabbit pieces among the plantain rounds. Cover with foil and roast for 35-40 minutes until the rabbit is tender and cooked through.
Tip: The internal temperature should reach 70°C (160°F) when checked with a meat thermometer.
- 6
Remove the roasting dish from the oven and discard the foil. In a small bowl, whisk together lime juice, orange zest, and fresh cilantro to make a glaze.
Tip: Preparing the glaze while the meat rests prevents overcooking.
- 7
Drizzle the citrus-cilantro glaze evenly over the rabbit and plantains. Return to the oven uncovered for 5 minutes to allow the glaze to caramelize slightly.
Tip: Watch carefully during this final step to prevent the glaze from burning.
- 8
Remove from the oven and let rest for 5 minutes before serving. Transfer rabbit and plantain to serving plates, spooning any pan juices over the top.
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