Roasted Rabbit with Pumpkin
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
Here's a wonderful fall dish I've been making for years. Roasted rabbit is such a lovely, lean protein that cooks up beautifully with seasonal pumpkin, and the whole meal comes together in just over an hour. The rabbit stays incredibly tender while the pumpkin becomes sweet and caramelized, all flavored with sage, thyme, and a touch of apple cider. I love that rabbit is packed with B vitamins and selenium, making it truly nourishing. Best of all, this is simpler than it sounds and won't break the bank if you can find rabbit at your local butcher or market.
Ella x
Ingredients
- 1whole rabbit(cut into 8 pieces, about 3.5 lbs)
- ¾ kgpumpkin(peeled, cubed into 1-inch pieces)
- 4 tablespoonsextra virgin olive oil
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper(freshly ground)
- 12fresh sage leaves(whole)
- 4fresh thyme sprigs
- 6garlic cloves(crushed)
- 237 mlapple cider
- 237 mlchicken stock
- 3shallots(halved lengthwise)
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Pat the rabbit pieces dry with paper towels and season generously on all sides with salt and pepper.
Tip: Dry meat ensures better browning and crisper skin.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, brown the rabbit pieces for 3-4 minutes per side until golden. Transfer to a plate.
Tip: Don't overcrowd the pan; brown in two batches for better color.
- 3
Add remaining olive oil to the same skillet. Toss in the pumpkin cubes and cook for 4-5 minutes, stirring occasionally until they begin to caramelize at the edges.
Tip: Caramelization develops deeper flavor in the pumpkin.
- 4
Return the rabbit pieces to the skillet, nestling them among the pumpkin. Scatter sage leaves, thyme sprigs, crushed garlic, and shallot halves around the meat.
- 5
Pour apple cider and chicken stock over everything. Bring to a gentle simmer on the stovetop, then transfer to a preheated 375°F oven.
Tip: The liquid should come halfway up the rabbit pieces.
- 6
Roast uncovered for 30-35 minutes until the rabbit is very tender and cooked through (internal temperature 160°F), and the pumpkin is creamy and golden.
Tip: Baste the rabbit with pan juices halfway through cooking for extra moisture.
- 7
Remove from oven and transfer rabbit and pumpkin to a serving platter. Strain the cooking liquid into a saucepan, discarding solids.
- 8
Bring the strained liquid to a boil over medium-high heat and reduce until it reaches about 3/4 cup, approximately 5-7 minutes. Whisk in cold butter until emulsified to create a glossy sauce.
Tip: The reduction should coat the back of a spoon when ready.
- 9
Pour the warm sauce over the rabbit and pumpkin, garnish with fresh sage if desired, and serve immediately.
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