Herb-Roasted Rabbit with Root Vegetables

This elegant main dish features tender rabbit roasted with aromatic herbs and served alongside caramelized root vegetables. A delightful meal that showcases the natural flavors of the rabbit, perfect for a special occasion or a cozy dinner at home.

Steps

Preheat your oven to 400°F (200°C). In a bowl, mix the olive oil, rosemary, thyme, garlic, salt, and pepper. Rub this mixture all over the rabbit leg. In a baking dish, place the chopped carrot, parsnip, and potato, and drizzle with a little olive oil and season with salt and pepper. Nestle the rabbit leg among the vegetables and pour the chicken broth into the dish. Cover with aluminum foil and roast in the preheated oven for 40 minutes. Remove the foil and roast for an additional 10-15 minutes until the rabbit is golden brown and the vegetables are tender. Let rest for a few minutes before serving.

1 rabbit leg (about 200g) 1 medium carrot, chopped 1 small parsnip, chopped 1 small potato, cubed 1 tablespoon olive oil 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped Salt and pepper to taste 1 clove garlic, minced 1/2 cup chicken broth