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Nutrition: Per serving

  • kcal525
  • fat30g
  • saturates7g
  • carbs6g
  • sugars4g
  • fibre3g
  • protein56g
  • salt0.4g
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Method

  • step 1

    Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.

  • step 2

    Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.

  • step 3

    Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.

RECIPE TIPS
DISCOVER MORE OF MICHEL ROUX JR'S RECIPES

This recipe is taken from the book: The French Revolution by Michel Roux Jr (Orion Books). Photograph Crisitan Barnett.

Recipe from Good Food magazine, May 2019

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Comments, questions and tips (4)

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Overall rating

A star rating of 3 out of 5.4 ratings

iansummerfieldd45086

I tried this recipe as an alternative to the usual braising in red wine. It was delicious and the rabbit had great texture and flavour. Plan to do it again next Sunday.

RieslingRabbit

The rabbits will come for you!

iansummerfieldd45086

If they do I'll use this recipe!

cjfournier

I've been making this recipe for a while straight from his cookbook. It's one of my favourite ways to cook rabbit. I often add different herbs or vegetables and serve over rice or potatoes.

Karen Holt

This recipe is wrong my rabbit came out tuff as old boots, what did I do wrong? I don't think the roasting time is right

iansummerfieldd45086

Try mixing it 3 times during the roasting process and marinate the meat in oil for a day before, it works batter.

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