This rustic dish transforms tender rabbit into a centerpiece worthy of a special occasion or a hearty Sunday dinner. The meat is seared until golden, then roasted alongside quartered red potatoes and whole garlic cloves to absorb every drop of savory juices. Crispy bacon adds a smoky depth that pairs perfectly with the bright, earthy notes of fresh rosemary. The result is a harmonious balance of textures: succulent meat, crispy-skinned potatoes, and soft, roasted garlic. It’s an elegant yet approachable meal that feels both comforting and sophisticated, perfect for sharing with family or friends who appreciate rich, traditional flavors.
Herb Roasted Rabbit & Potatoes
Description
This rustic dish transforms tender rabbit into a centerpiece worthy of a special occasion or a hearty Sunday dinner. The meat is seared until golden, then roasted alongside quartered red potatoes and whole garlic cloves to absorb every drop of savory juices. Crispy bacon adds a smoky depth that pairs perfectly with the bright, earthy notes of fresh rosemary. The result is a harmonious balance of textures: succulent meat, crispy-skinned potatoes, and soft, roasted garlic. It&# 226;ÂÂs an elegant yet approachable meal that feels both comforting and sophisticated, perfect for sharing with family or friends who appreciate rich, traditional flavors.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC).
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Pat the rabbit pieces dry and season generously with salt and pepper.
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Place the quartered red potatoes and unpeeled garlic cloves in a large roasting pan.
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Drizzle the potatoes and garlic with 1 tablespoon of olive oil and toss to coat evenly.
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Roast the potatoes and garlic in the preheated oven for 30 minutes.
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While the potatoes roast, heat 2 tablespoons of olive oil in a large skillet over medium heat.
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Add the cubed bacon to the skillet and cook until it begins to wilt and release its fat, about 5 minutes.
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Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
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In the same skillet, sear the rabbit pieces in batches until browned on all sides, about 3-4 minutes per batch.
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Remove the browned rabbit and set aside with the bacon.
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Remove the roasting pan from the oven and arrange the seared rabbit pieces on top of the potatoes.
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Scatter the cooked bacon, fresh rosemary leaves, and dried rosemary (if using) over the rabbit.
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Drizzle the remaining olive oil over the entire pan.
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Return the pan to the oven and roast for an additional 25-30 minutes, until the rabbit is tender and cooked through.
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Transfer to a serving platter, garnish with fresh rosemary sprigs, and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1298.4kcal
- % Daily Value *
- Total Fat 6.4g10%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 45.4mg2%
- Total Carbohydrate 245.2g82%
- Dietary Fiber 81.7g327%
- Sugars 9.1g
- Protein 81.7g164%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the rabbit is fully cooked through but not dried out; internal temperature should reach 165ðF (74ðC).
You can substitute duck legs or chicken thighs for the rabbit if preferred, adjusting cooking time as needed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For extra crispy potatoes, spread them out in a single layer on the roasting pan before adding the rabbit.
