Herb-Roasted Rabbit with Root Vegetables

Name: Herb-Roasted Rabbit with Root Vegetables
Total time: 40 min
Yield: 1 serving
Ingredients: 1 rabbit leg; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; 2 carrots, peeled and cut into chunks; 1 parsnip, peeled and cut into chunks; 1 turnip, peeled and cut into chunks; 1 tablespoon butter

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40 minTotal time

MediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

1 rabbit leg
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 carrots, peeled and cut into chunks
1 parsnip, peeled and cut into chunks
1 turnip, peeled and cut into chunks
1 tablespoon butter

Ingredient substitutions

Dried thyme Dried marjoram in the same amount
Dried rosemary Dried sage in the same amount
Butter Olive oil in the same amount

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein39 g

Carbohydrates25 g

Fat21 g

Fiber 6 g · Sugar 8 g · Sodium 500 mg

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A succulent main dish featuring tender rabbit meat seasoned with fragrant herbs and served with roasted root vegetables. Perfect for a gourmet dinner.

Main Dish

Steps

Preheat the oven to 375°F (190°C).
Rub the rabbit leg with olive oil, thyme, rosemary, salt, and pepper.
In a roasting pan, place the seasoned rabbit leg along with the carrots, parsnip, and turnip.
Dot the vegetables with butter.
Roast in the oven for 30-35 minutes, or until the rabbit is cooked through and the vegetables are tender.
Remove from the oven and let it rest for a few minutes before serving.
Serve the herb-roasted rabbit with the roasted root vegetables.

Tips for Herb-Roasted Rabbit with Root Vegetables

Aim for golden-brown vegetables with easily pierced centers; crowded vegetables may soften rather than roast.
Rabbit leg size can vary, so doneness may take longer than the listed window; check that the thickest part is no longer pink and the meat is tender.
Cut the root vegetables into similarly sized chunks so they finish at about the same time.

Drink pairing

A medium-bodied red like a Pinot Noir
Its bright fruit and gentle tannins complement the herbs and earthy sweetness of the roasted roots without overwhelming the rabbit.

0% option: Sparkling apple cider