Roasted Rabbit with Tomato
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This roasted rabbit with tomato is one of my favorite weeknight dinners because it comes together in just over an hour while tasting like something special. Rabbit meat is lean and delicate, taking beautifully to this rustic preparation with San Marzano tomatoes, garlic, and fresh herbs. What I love most is how affordable rabbit can be compared to other proteins, yet it's packed with more protein and less fat than chicken. The whole process is surprisingly simple: you brown the rabbit, build a flavorful sauce, and let the oven do the work. Fresh rosemary and thyme infuse everything with Mediterranean warmth, while the white wine adds brightness to the tomato base. It's comfort food that feels elegant enough for guests.
Ella x
Ingredients
- 1 whole (3-4 lbs)rabbit(cut into 8 pieces)
- 794 gsan marzano tomatoes(crushed)
- 6garlic cloves(minced)
- 4fresh rosemary sprigs
- 237 mldry white wine
- 3 tablespoonsolive oil
- 2 mediumshallots(quartered)
- 237 mlchicken stock
- 1½ teaspoonssea salt
- ¾ teaspoonsblack pepper
- 1 teaspoondried oregano
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on both sides.
Tip: Drying the meat helps it develop a better crust during roasting.
- 2
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the rabbit pieces for 3-4 minutes per side until golden. Transfer to a plate and set aside.
Tip: Do not overcrowd the pan; this ensures proper browning rather than steaming.
- 3
In the same pot, sauté the minced garlic and shallots for 2 minutes until fragrant, stirring occasionally to prevent burning.
- 4
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it reduce by half, about 3 minutes.
Tip: These browned bits contain tremendous flavor and should not be wasted.
- 5
Add the crushed tomatoes, chicken stock, oregano, rosemary sprigs, and thyme sprigs to the pot. Stir well to combine.
- 6
Return the browned rabbit pieces to the pot, nestling them into the tomato sauce. Bring to a simmer, cover with the lid slightly ajar, and roast in a preheated 375°F (190°C) oven for 40-45 minutes.
Tip: The meat should be fork-tender and easily pull away from the bones when done.
- 7
Remove from the oven and taste the sauce. Adjust seasoning with additional salt and pepper as needed. Discard the herb sprigs.
- 8
Serve the rabbit pieces in shallow bowls with the tomato sauce spooned over top. Garnish with fresh parsley if desired and pair with crusty bread or pasta.
Tip: This dish pairs beautifully with polenta or creamy mashed potatoes to soak up the flavorful sauce.
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