A&B Recipes

Rabbit Pot Roast

Rabbit Leg Pot Roast

4 large rabbit hind legs
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil or butter
1 large yellow onion, quartered
4 cloves garlic, smashed
3 large carrots, cut into 2-inch chunks
1 lb baby potatoes, halved
1 cup dry white wine (or hard apple cider) - (if making for kids, skip this ingredient)
1.5 to 2 cups chicken stock
2 sprigs fresh rosemary (or 1tsp dry)
3 sprigs fresh thyme (or 1tsp dry)
1 bay leaf
1/2 cup frozen peas

Preheat your oven to 300°F.
In a shallow bowl, whisk together the flour, salt, and pepper.
Pat the rabbit legs completely dry with paper towels and dredge them in the flour mixture, shaking off any excess.
Heat the oil or butter in a large Dutch oven over medium-high heat.
Sear the rabbit legs for 3–4 minutes per side until they have a deep golden-brown crust, then remove them and set aside on a plate.
Add the onion, carrots, and celery to the same pot and sauté for about 5 minutes until the edges of the onions begin to brown.
Stir in the smashed garlic and cook for 1 minute until fragrant.
Pour in the wine or cider to deglaze the pot, using a wooden spoon to scrape up all the browned bits from the bottom. Let the liquid simmer and reduce for about 3 minutes.
Arrange the seared rabbit legs back into the pot, nestling them among the vegetables.
Add the halved potatoes and the fresh herbs (rosemary, thyme, and bay leaf).
Pour in the chicken stock slowly until the liquid level reaches about halfway up the rabbit legs (you may not need the full 2 cups depending on your pot size).
Cover the pot with a tight-fitting lid and transfer it to the oven.
Bake for 1.5 to 2 hours, checking at the 90-minute mark to see if the meat is fork-tender.
Remove the pot from the oven and stir in the frozen peas, allowing the residual heat to cook them through (about 2 minutes).
Discard the herb sprigs and bay leaf before serving the rabbit and vegetables with the pan juices.