This whole roasted rabbit with potatoes and root vegetables is an easy and well-rounded meal that showcases the unique flavor of rabbit meat! With only 10 minutes of prep time, you don't have to have any experience cooking rabbit to turn it into a fabulous rabbit pot roast for dinner! All you have to do is season and sear the meat, add broth and veggies, and roast until everything is melt-in-your-mouth tender!
In the meantime, generously season your 2-2½ lb rabbit on both sides with ½ teaspoon salt, ¼ teaspoon ground white pepper, ¼ teaspoon paprika, and ¼ teaspoon ground thyme.
2-2½ lb rabbit, ½ teaspoon salt, ¼ teaspoon ground white pepper, ¼ teaspoon paprika, ¼ teaspoon ground thyme
Heat 2 tablespoon olive oil over medium-high heat in a roasting pan or Dutch oven.
2 tablespoon olive oil
Once the oil starts to shimmer, sear your rabbit roast for 2-3 minutes on each side. As soon as a golden crust has formed, add 1 cup chicken broth, 2-3 medium red potatoes, 1 small white onion, 3 medium carrots, 3-4 stalks celery, and 3 cloves garlic.
1 cup chicken broth, 2-3 medium red potatoes, 1 small white onion, 3 medium carrots, 3-4 stalks celery, 3 cloves garlic
Roast uncovered at 350°F (175°C/Gas Mark 4) for 45 minutes or until fork tender with an internal temperature of 160°F (71°C) when checked in the thickest portion of meat.
Remove from the oven when done and rest for 10-15 minutes before serving.
Notes
You can use a stovetop-safe roasting pan or a Dutch oven. Another option is to sear the roast in a large heavy-bottomed skillet and then move it to a large baking dish that has enough room for the roast, vegetables, and broth.
With a sharp knife, take off the hind legs and front legs of the rabbit. Next, cut the rabbit's torso into equal-sized pieces with kitchen shears, the size of which will depend on how large the rabbit is. I usually cut mine into 3 pieces. Save the choices part of the torso (the saddle).
After cooking, give your roasted rabbit 10-15 minutes to rest. This helps the juices spread evenly within the meat.
3 medium carrots = approximately 1 cup sliced carrots, 3-4 stalks celery = approximately 1 cup sliced celery, 3 medium red potatoes (⅔ pound, 5-6 ounces per potato) = 15-18 ounces total with the skin on, or 1 ⅞-2 ¼ cups sliced potato.
Feel free to drizzle the pan drippings directly over the roast and vegetables. You could also make a tasty gravy with the drippings and cornstarch. For more information, here's a guide on how to make gravy with cornstarch.
To store: Place your leftovers in an airtight container and store them in your refrigerator for up to 3-4 days.
To freeze: Freeze any extra roasted rabbit by allowing it to cool completely and placing it in a freezer-safe container. Enjoy within 3 months. Allow your leftovers to thaw in the fridge overnight and follow the reheating instructions below.
To reheat: Preheat your oven to 350°F (175°C/Gas Mark 4). Place the leftover roasted rabbit, veggies, and potatoes in an oven-safe dish with a splash of broth or water and cover with aluminum foil. Reheat for 15-20 minutes or until heated through to your liking. Keep an eye on the roast to avoid overcooking so that the rabbit doesn't dry out.