Oven-Roasted Rabbit with Wine and Tarragon
When I can't find lamb or I'm not thrilled about the idea of lamb roast, I turn to rabbit. I've cooked it several times, and my children have said it tastes similar to poultry, so there were no reservations at the table. I usually prepare the roast simply, in the oven, with white wine and a few spices. It has never given me any trouble.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 10-15 minutes
Cooking time: 1 hour (15 minutes uncovered + 45 minutes covered)
Servings: 4
Difficulty: easy to medium
Recipe type: rabbit roast, suitable for lunch or dinner
Ingredients
- hind legs of rabbit
- front legs of rabbit
- rabbit loin (about 1000 g of meat total)
- tarragon, to taste
- iodized salt
- freshly ground pepper
- bay leaves
- 3-4 cloves of garlic
- bacon about 100 g
- homemade wine, about 350 ml
- olive oil
Preparation method
1. Preheat the oven to 180°C.
2. Wash the rabbit meat and pat it dry with paper towels.
3. Place the pieces of meat in a large bowl. Add salt, pepper, tarragon, and a little olive oil. Massage the meat well to evenly coat the pieces with the spices and oil.
4. Place the meat in an ovenproof dish or a baking tray.
5. Add the garlic, sliced or left whole (as you prefer), bay leaves, and chopped bacon. Arrange the bacon over or among the pieces of meat.
6. Pour the homemade wine and a glass of water (about 200 ml) over the meat.
7. Place the tray in the oven without a lid or foil for 15 minutes.
8. After 15 minutes, cover the tray with a lid or aluminum foil and leave it in the oven for another 45 minutes.
9. Finally, you can check if the roast is tender by gently piercing the meat with a fork. If necessary, leave it for a few more minutes.
10. Remove the roast and let it rest for 5-10 minutes before serving.
Why I make this recipe often
It’s one of the roast options that doesn’t require marinating or complicated techniques. Rabbit meat is easily found frozen, doesn’t create a strong smell in the house, and pairs well with various side dishes. It can be served warm or cold.
Tips and Variations
Tips
- Don’t cut the rabbit into too small pieces – it risks drying out more easily.
- Use white wine, not red, so it doesn’t overpower the rabbit's flavor.
- You can brush the meat with olive oil directly in the tray; you don’t need much.
Substitutions
- If you don’t have bacon, you can use some cubes of pancetta.
- Tarragon can be omitted if you don’t have it on hand.
- Homemade wine can be replaced with a regular dry white wine.
Variations
- You can add some slices of carrot or onion to the tray.
- For a more intense flavor, lightly drizzle the meat with a little lemon juice after baking.
Serving Ideas
- I most often serve it with mashed potatoes and sautéed or rustic mushrooms.
- It also goes well with green salad or pickles.
- Rabbit roast is also good cold, as a main dish on a cold platter.
Frequently Asked Questions
1. Can I use another part of the rabbit?
Yes, you can use any piece of meat you have available. The legs are juicier, but the back or loin works too.
2. Can I use frozen rabbit meat?
Yes, just make sure it is completely thawed before preparation and pat it dry well.
3. How long can the roast stay after it’s done?
It lasts in the fridge for 2-3 days, covered. The taste remains good.
4. Is it necessary to put bacon?
It’s not mandatory, but it helps with tenderness and flavor.
5. Can I add more wine?
You can, but don’t overdo it; otherwise, the sauce will be too liquid, and the meat may absorb too much of the wine's flavor.
Nutritional Values
Values are approximate for an average serving:
- Calories: 340-380 kcal
- Protein: 40 g
- Fat: 12-16 g (depending on how much bacon remains on the plate)
- Carbohydrates: under 3 g
The resulting sauce may increase the fat values if it is used entirely.
Storage and Reheating
Rabbit roast keeps well in the fridge, in a covered container, for up to 2-3 days. It can be reheated in the oven, covered, at 150°C for 10-15 minutes, or in the microwave. The meat does not become fibrous if reheated with a little sauce. If you want to serve it cold, take it out of the fridge 20 minutes beforehand.
The recipe is practical, has no complicated steps, and I have never had surprises while baking. Rabbit in the oven with wine is a good option when you want a tasty roast without resorting to red meat or lengthy marinades.
When I can't find lamb or I'm not thrilled about the idea of lamb roast, I turn to rabbit. I've cooked it several times, and my children have said it tastes similar to poultry, so there were no reservations at the table. I usually prepare the roast simply, in the oven, with white wine and a few spices. It has never given me any trouble.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 10-15 minutes
Cooking time: 1 hour (15 minutes uncovered + 45 minutes covered)
Servings: 4
Difficulty: easy to medium
Recipe type: rabbit roast, suitable for lunch or dinner
Ingredients
- hind legs of rabbit
- front legs of rabbit
- rabbit loin (about 1000 g of meat total)
- tarragon, to taste
- iodized salt
- freshly ground pepper
- bay leaves
- 3-4 cloves of garlic
- bacon about 100 g
- homemade wine, about 350 ml
- olive oil
Preparation method
1. Preheat the oven to 180°C.
2. Wash the rabbit meat and pat it dry with paper towels.
3. Place the pieces of meat in a large bowl. Add salt, pepper, tarragon, and a little olive oil. Massage the meat well to evenly coat the pieces with the spices and oil.
4. Place the meat in an ovenproof dish or a baking tray.
5. Add the garlic, sliced or left whole (as you prefer), bay leaves, and chopped bacon. Arrange the bacon over or among the pieces of meat.
6. Pour the homemade wine and a glass of water (about 200 ml) over the meat.
7. Place the tray in the oven without a lid or foil for 15 minutes.
8. After 15 minutes, cover the tray with a lid or aluminum foil and leave it in the oven for another 45 minutes.
9. Finally, you can check if the roast is tender by gently piercing the meat with a fork. If necessary, leave it for a few more minutes.
10. Remove the roast and let it rest for 5-10 minutes before serving.
Why I make this recipe often
It’s one of the roast options that doesn’t require marinating or complicated techniques. Rabbit meat is easily found frozen, doesn’t create a strong smell in the house, and pairs well with various side dishes. It can be served warm or cold.
Tips and Variations
Tips
- Don’t cut the rabbit into too small pieces – it risks drying out more easily.
- Use white wine, not red, so it doesn’t overpower the rabbit's flavor.
- You can brush the meat with olive oil directly in the tray; you don’t need much.
Substitutions
- If you don’t have bacon, you can use some cubes of pancetta.
- Tarragon can be omitted if you don’t have it on hand.
- Homemade wine can be replaced with a regular dry white wine.
Variations
- You can add some slices of carrot or onion to the tray.
- For a more intense flavor, lightly drizzle the meat with a little lemon juice after baking.
Serving Ideas
- I most often serve it with mashed potatoes and sautéed or rustic mushrooms.
- It also goes well with green salad or pickles.
- Rabbit roast is also good cold, as a main dish on a cold platter.
Frequently Asked Questions
1. Can I use another part of the rabbit?
Yes, you can use any piece of meat you have available. The legs are juicier, but the back or loin works too.
2. Can I use frozen rabbit meat?
Yes, just make sure it is completely thawed before preparation and pat it dry well.
3. How long can the roast stay after it’s done?
It lasts in the fridge for 2-3 days, covered. The taste remains good.
4. Is it necessary to put bacon?
It’s not mandatory, but it helps with tenderness and flavor.
5. Can I add more wine?
You can, but don’t overdo it; otherwise, the sauce will be too liquid, and the meat may absorb too much of the wine's flavor.
Nutritional Values
Values are approximate for an average serving:
- Calories: 340-380 kcal
- Protein: 40 g
- Fat: 12-16 g (depending on how much bacon remains on the plate)
- Carbohydrates: under 3 g
The resulting sauce may increase the fat values if it is used entirely.
Storage and Reheating
Rabbit roast keeps well in the fridge, in a covered container, for up to 2-3 days. It can be reheated in the oven, covered, at 150°C for 10-15 minutes, or in the microwave. The meat does not become fibrous if reheated with a little sauce. If you want to serve it cold, take it out of the fridge 20 minutes beforehand.
The recipe is practical, has no complicated steps, and I have never had surprises while baking. Rabbit in the oven with wine is a good option when you want a tasty roast without resorting to red meat or lengthy marinades.