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rabbit and vegetable bake

Rabbit and Vegetable Bake

Rabbit and Vegetable Bake is succulent, healthy and very flavorful. This meal is perfect for special celebrations or holidays, as if looks beautiful and tastes delicious.
Course Main Course
Cuisine European
Keyword Rabbit and Vegetable Bake
Prep Time 1 hour 40 minutes
Cook Time 2 hours 10 minutes
Total Time 3 hours 50 minutes
Servings 12 servings
Calories 270kcal


  • 2 medium rabbits cut up (ask your butcher to cut it)
  • 6-7 large carrots chopped into rounds
  • 3 large sweet onions halved and sliced
  • 1 sweet bell pepper halved and sliced
  • 7 oz mushrooms porcini or baby portobello
  • 10 garlic cloves peeled and minced
  • 10 fresh or dry bay leaves
  • 5 fresh rosemary springs
  • 3 tablespoons all purpose flour
  • 3 tablespoons salt + more
  • 3 tablespoons black pepper
  • 1 cup white wine
  • 3-4 cups water boiled and warm
  • 1 cup oil
  • fresh herbs: chopped parsley


  • For this recipe you need a 10 quart baking dish or preferably a dutch oven, best results will be achieved when using a dutch oven.
  • One day before, rinse well the rabbit meat under cold water, place the cut up rabbit in a large pot and cover with cold water. Place it in the fridge. In the morning, discard the water, rinse the rabbit and refill the pot with cold water again, add the rabbit and let it sit in the water until ready to start dinner. Preferably the meat must stay in the water for 24 hours, or a minimum of 12 hours.
  • Prepare your working station by covering a part of your counter in paper towels, remove the cut up rabbit pieces from the water and place on paper towels to drain. Cover in paper towels as well, we need the rabbit dry. If needed replace the paper towels with dry ones, to absorb the remaining excess of water. Let the rabbit sit covered in paper towels for 30 minutes. Discard the paper towels, and once the rabbit is dry transfer it to a large pot.
  • In the meantime, while the rabbit is being drained of excess water, start on the veggie sauté.
  • Add 1/2 cup of oil to a large skillet over medium heat, when the oil is hot add the sliced onions and cook for 7 minutes, until the onions start to look translucent and golden, add the chopped carrots, cook for another 8-10 minutes, stirring as needed. Add the chopped bell pepper, the minced garlic and mushrooms, plus salt and pepper as needed. Cook for another 5-7 minutes and turn off the heat.
  • Mix 3 tablespoons of salt, 3 tablespoons of pepper and 3 tablespoons of flour and add them to the rabbit, shake and mix well, for the rabbit to be covered in the flour, salt pepper mix.
  • Place a large skillet over medium - high heat and add 1/2 cup of canola oil, when the oil is hot add the rabbit pieces in one layer to the skillet and cook on each side for 5-7 minutes, until golden brown. Transfer to a dish and repeat with the rest of the rabbit. Add oil to the skillet as needed.
  • Once the rabbit has been browned and the veggies sautéed preheat oven to 350F.
  • Now you have to layer the rabbit bake in the dutch oven. First bottom layer is a layer of browned rabbit meat, top with a layer of sautéed veggies, 5 garlic cloves and 5 bay leaves. Another layer of rabbit, veggies, 5 garlic cloves and 5 bay leaves.
  • Pour 1 cup of wine into the dutch oven over the rabbit and veggies, and 3 cups of water. Now, make sure the bake is not covered in liquid, only use water as much as needed, the water should stay 1 inch down from the top layer. Place 3 rosemary strings on top, cover with the lid and transfer to the heated oven.
  • Bake for 1 hour and 20 minutes. Remove from oven, discard the rosemary strings, decorate with fresh chopped herbs, and the remaining fresh rosemary strings.


Calories: 270kcal | Carbohydrates: 10g | Protein: 38g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 135mg | Sodium: 111mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5425IU | Vitamin C: 17.7mg | Calcium: 55mg | Iron: 6.1mg