Roasted Rabbit with Potato and Herb Jus
Prep
20 mins
Cook
55 mins
Servings
4
Difficulty
Medium
This roasted rabbit recipe is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. Rabbit meat is incredibly lean and packed with protein, making it a wonderfully healthy choice that still feels elegant on the plate. The fingerling potatoes roast alongside the rabbit, soaking up all those savory juices from the herb jus, while fresh thyme and rosemary infuse everything with incredible flavor. Best of all, rabbit is often more affordable than chicken at the butcher counter, so you get restaurant quality cooking without breaking the bank. This is comfort food that feels special enough for guests.
Ella x
Ingredients
- 1whole rabbit(cut into 8 pieces, about 3-4 lbs)
- ¾ kgfingerling potatoes(halved lengthwise)
- 4 tbspolive oil
- 4 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 6garlic cloves(smashed)
- 2shallots(quartered)
- 237 mldry white wine
- 237 mlchicken stock
- 1 tbspdijon mustard
- 1½ tspsea salt
- ½ tspblack pepper
- 2 tbspcold butter(diced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on both sides.
Tip: Dry rabbit ensures better browning and a crispier exterior.
- 2
Heat 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. Set aside on a plate.
Tip: Don't overcrowd the pan; give each piece space for even browning.
- 3
In the same skillet, add the potato halves and sauté for 4-5 minutes until they begin to soften and take on light color.
Tip: Stir occasionally for even cooking.
- 4
Return the rabbit pieces to the skillet, nestling them among the potatoes. Add smashed garlic, shallots, thyme sprigs, and rosemary sprigs around the meat.
- 5
Transfer the skillet to the preheated oven and roast uncovered for 35-40 minutes, stirring the potatoes halfway through, until the rabbit is cooked through and potatoes are tender and golden.
Tip: The internal temperature of rabbit should reach 160°F.
- 6
Remove the skillet from the oven and carefully pour off all but 1 tablespoon of pan fat. Place the skillet on the stovetop over medium-high heat and add the white wine, scraping up any browned bits from the bottom.
Tip: This deglazing step builds rich, complex flavors.
- 7
Add the chicken stock and Dijon mustard, bringing to a simmer. Cook for 3-4 minutes until slightly reduced.
- 8
Remove from heat and whisk in the cold butter pieces one at a time, creating a silky emulsified sauce. Taste and adjust seasoning with salt and pepper if needed.
Tip: The butter creates a luxurious finish to the jus.
- 9
Plate the rabbit and potatoes, discard the herb sprigs, and spoon the warm jus over everything. Serve immediately while hot.
Tip: Garnish with fresh thyme if desired for presentation.
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