Roasted Rabbit with Spinach
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something truly special without spending hours in the kitchen. Roasted rabbit is incredibly lean and tender, making it a wonderful protein choice that's naturally lower in fat than chicken. What I love most is how simple the whole process is: you season the rabbit with mustard, herbs, and lemon, then let the oven do the work while you prep the garlicky spinach. In just over an hour from start to finish, you'll have an elegant, restaurant quality meal that feels far more impressive than the minimal effort required. The earthy spinach perfectly complements the delicate, slightly gamey flavor of the rabbit, and it's a dish that makes you feel like you've really cooked something worthwhile.
Ella x
Ingredients
- 1 kgrabbit(cut into 8 pieces (legs and saddle))
- 283 gfresh spinach(packed)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 2 tablespoonsdijon mustard
- 3 tablespoonslemon juice(freshly squeezed)
- 1½ teaspoonssea salt
- ¾ teaspoonsblack pepper(freshly ground)
- 3shallots(sliced)
- 118 mlvegetable broth
Detail level
Instructions
- 1
Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
Tip: Dry meat browns better and creates a more flavorful crust.
- 2
In a small bowl, whisk together dijon mustard, 3 minced garlic cloves, juice from half the lemon, 2 tablespoons of olive oil, and the leaves from the thyme sprigs. Brush this mixture evenly over all rabbit pieces.
Tip: This aromatic paste will form a delicious crust as the rabbit roasts.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the rabbit pieces for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
Tip: High heat is essential for developing a flavorful brown exterior.
- 4
Reduce heat to medium, add sliced shallots to the same skillet, and sauté for 2 minutes until softened. Add remaining 3 minced garlic cloves and the rosemary sprigs, cooking for 1 minute until fragrant.
Tip: These aromatics build the flavor base for the pan sauce.
- 5
Return the rabbit pieces to the skillet, nestling them among the shallots and herbs. Pour the vegetable broth around (not over) the meat. Transfer the skillet to a preheated 375°F oven and roast for 30-35 minutes until the rabbit reaches an internal temperature of 160°F.
Tip: A meat thermometer ensures perfectly cooked, tender rabbit.
- 6
While the rabbit roasts, bring a large pot of salted water to boil. Heat the remaining 1 tablespoon of olive oil in a separate large skillet over medium heat. Add the spinach in batches, stirring constantly as it wilts. Once all spinach is wilted, season with the remaining lemon juice, salt, and pepper to taste.
Tip: Cooking spinach in batches prevents it from steaming and becoming mushy.
- 7
Remove the skillet from the oven. Transfer the roasted rabbit to a serving platter and tent loosely with foil. Strain the pan juices, discarding the shallots and herbs, then reduce the liquid in the skillet over medium-high heat for 2-3 minutes to concentrate the flavors.
Tip: This creates a light, flavorful sauce to drizzle over the rabbit.
- 8
Arrange the wilted spinach on serving plates, top with the roasted rabbit pieces, and drizzle the pan reduction over everything. Serve immediately while still warm.
Tip: A light drizzle of the concentrated pan sauce adds richness without heaviness.
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