Roasted Rabbit with Radish
Prep
20 mins
Cook
45 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. The rabbit meat is incredibly lean and pairs beautifully with earthy roasted radishes, which are packed with vitamin C and help support digestion. Fresh thyme and rosemary infuse everything with aromatic flavor, while a simple mustard and garlic coating keeps things straightforward. It's elegant enough for guests but easy enough for a casual family meal, and honestly, rabbit is much more affordable than you might think. Give this a try and you'll see why this humble ingredient deserves a spot on your dinner table.
Ella x
Ingredients
- 1whole rabbit(about 1.5 kg, cut into 8 pieces)
- 500 gradishes(halved lengthwise)
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 6garlic cloves(crushed)
- 4 tablespoonsolive oil
- 2 tablespoonsdijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
- 2 tablespoonsunsalted butter
- 150 mldry white wine
Detail level
Instructions
- 1
Pat rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
Tip: Dry meat ensures better browning during roasting.
- 2
In a small bowl, mix together olive oil, Dijon mustard, minced fresh thyme, rosemary, crushed garlic, and lemon zest to create a paste.
Tip: Make the herb paste slightly thick so it adheres well to the meat.
- 3
Rub the herb mixture evenly over all rabbit pieces, ensuring good coverage. Set aside for 10 minutes to allow flavors to penetrate.
Tip: This brief marinating time develops deeper flavor.
- 4
Preheat oven to 200°C (400°F). Arrange rabbit pieces skin-side up in a large roasting pan.
Tip: Use a pan just large enough to hold the rabbit snugly.
- 5
Scatter halved radishes around the rabbit, drizzle with remaining olive oil, and dot with butter. Pour white wine into the bottom of the pan around the meat.
Tip: The wine creates a flavorful base and keeps the meat moist.
- 6
Roast for 35-40 minutes, basting the rabbit with pan juices every 10 minutes, until the meat is tender and skin is golden brown.
Tip: Basting keeps the rabbit moist and creates beautiful caramelization.
- 7
Transfer roasted rabbit and radishes to a warm serving platter and tent loosely with foil to keep warm.
Tip: Resting allows juices to redistribute in the meat.
- 8
Place the roasting pan over medium heat on stovetop. Squeeze lemon juice into the pan, scraping up any browned bits, and simmer for 2 minutes to create a light pan sauce.
Tip: The caramelized bits add rich, concentrated flavor to the sauce.
- 9
Strain the pan sauce through a fine sieve if desired, or serve as-is. Pour sauce over rabbit and radishes, garnish with fresh herbs, and serve immediately.
Tip: Fresh herb garnish adds brightness and visual appeal to the finished dish.
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