Roasted Rabbit with Watercress
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
There's something wonderfully satisfying about cooking rabbit, and this roasted version with peppery watercress is one of my favorite weeknight dinners. The whole process takes just over an hour from start to finish, making it perfect when you want something elegant without spending all evening in the kitchen. Rabbit is leaner than chicken and cooks quickly, so you'll have a restaurant quality meal on your table in no time. I love pairing it with a sharp mustard vinaigrette tossed through fresh watercress, which is packed with vitamins and minerals that support bone health. This dish proves that impressive cooking doesn't need to be complicated or expensive.
Ella x
Ingredients
- 1whole rabbit(about 3 lbs, jointed into 8 pieces)
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 4garlic cloves(crushed)
- 5 tablespoonsextra virgin olive oil
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 1183 mlfresh watercress(loosely packed)
- 3shallots(thinly sliced)
- 1 tablespoondijon mustard
- 2 tablespoonsred wine vinegar
- ½ teaspoonwhole grain mustard
- ½ teaspoonhoney
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat the rabbit pieces dry with paper towels. In a small bowl, combine the crushed garlic, thyme, and rosemary sprigs.
Tip: Dry rabbit ensures better browning and crisper skin.
- 2
Rub 3 tablespoons of olive oil over all rabbit pieces, then season generously with sea salt and black pepper. Press the herb and garlic mixture onto the meat, distributing evenly.
Tip: Reserve a few herb sprigs to place on top for visual appeal during roasting.
- 3
Arrange rabbit pieces on a roasting pan, skin-side up, and roast for 35-40 minutes until the meat is golden brown and cooked through (internal temperature 160°F/71°C).
Tip: Rotate the pan halfway through cooking for even browning.
- 4
While the rabbit roasts, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add sliced shallots and cook until crispy and golden, about 8-10 minutes. Transfer to a paper towel-lined plate.
Tip: Keep shallots in a warm place so they remain crispy until serving.
- 5
In a small bowl, whisk together Dijon mustard, red wine vinegar, whole grain mustard, honey, and lemon juice to create the vinaigrette.
Tip: Taste and adjust acidity or sweetness to your preference before using.
- 6
Toss the fresh watercress with the vinaigrette and arrange on serving plates as a bed for the roasted rabbit.
Tip: Dress the watercress just before serving to keep it crisp and vibrant.
- 7
Remove rabbit from oven and allow to rest for 5 minutes. Place roasted rabbit pieces over the watercress salad and garnish generously with crispy shallots.
Tip: Resting the meat allows juices to redistribute, keeping it tender and moist.
- 8
Drizzle any pan juices from the roasting tray over the top and serve immediately while the rabbit is still warm.
Tip: The warm rabbit slightly wilts the watercress while maintaining its peppery bite—perfect contrast.
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