Slow Roasted Rabbit with Root Vegetables

Name: Slow Roasted Rabbit with Root Vegetables
Prep time: 30 min
Cook time: 120 min
Total time: 160 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 whole rabbit (about 1.5 kg, cleaned and jointed); 2 tbsp olive oil (extra virgin); 2 tsp salt; 1 tsp black pepper (freshly ground); 3 cloves garlic (minced); 2 tbsp fresh rosemary (chopped); 3 medium carrots (peeled and cut into chunks); 2 medium parsnips (peeled and cut into chunks); 2 medium potatoes (peeled and cut into chunks); 1 medium onion (quartered)

160 min 4 servings Medium

All Recipes

Savoury slow roasted rabbit paired with root vegetables, a delicacy perfect for a cozy dinner.

Prep

30 min

Cook

120 min

Total

160 min

Servings

Difficulty

Medium

Slow roasted rabbit is a classic dish that brings a touch of rustic elegance to your dining table. Its tender, juicy meat pairs perfectly with the earthy flavours of root vegetables. This recipe is ideal for those looking to try something new and impressive for their next family gathering or intimate dinner. Our version of slow roasted rabbit emphasizes simplicity and flavour, using fresh herbs and a blend of vegetables to enhance the natural taste of the rabbit. It's a dish for anyone who appreciates the charm of slow cooking, where patience yields the most rewarding results.

Instructions

Preheat the oven

Preheat your oven to 150°C (300°F).

Prepare the rabbit

Rub the rabbit with olive oil, salt, pepper, garlic, and rosemary. Let it marinate for at least 30 minutes.

Pro tip: Marinate overnight for deeper flavour.

Prepare the vegetables

Toss the carrots, parsnips, potatoes, and onion with a little olive oil, salt, and pepper.

Arrange in roasting pan

Place the vegetables in the bottom of a large roasting pan. Arrange the rabbit pieces on top.

Roast the rabbit

Roast in the preheated oven for about 2 hours, or until the rabbit is tender and the internal temperature reaches 74°C (165°F).

Pro tip: Use a meat thermometer to check doneness.

Rest the rabbit

Remove the pan from the oven and let the rabbit rest for 10 minutes before serving.

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Tips & Tricks

Ensure the rabbit is at room temperature before roasting for even cooking.
Marinate the rabbit overnight for deeper flavours.
Use a meat thermometer to verify the rabbit reaches the correct internal temperature.

Frequently Asked Questions

How long does it take to slow roast a rabbit?

It takes about 2 hours to slow roast a rabbit at 150°C (300°F).

What temperature should slow roasted rabbit be?

The internal temperature should reach 74°C (165°F) to ensure it's cooked properly.

Can I marinate the rabbit overnight?

Yes, marinating the rabbit overnight enhances the flavour.

What should I serve with slow roasted rabbit?

Serve it with a simple green salad, crusty bread, and a light red wine like Pinot Noir.

How do I store leftover roasted rabbit?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Serve the slow roasted rabbit alongside a simple green salad and crusty bread to soak up the rich juices. A light red wine, such as a Pinot Noir, complements the flavours beautifully. This dish can be made ahead by roasting the rabbit and vegetables, then reheating gently before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving

450

Calories

34g

Protein

18g

Fat

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