Recipe Development by Ola Agbodza and Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bilunas
Slow-roasted rabbit cooked low and gentle with hearty vegetables, herbs, and garlic for a deeply comforting, rustic meal.
Slow-Roasted Rabbit with Vegetables
Makes 4 to 6 servings
Ingredients
- 5 cups water ¼ cup plus 1 teaspoon kosher salt, divided
- 1 dried bay leaf
- 2 teaspoons black peppercorns, toasted
- 2 teaspoons fennel seeds, toasted
- 1 (3- to 4-pound) rabbit, cleaned and cut into 4 to 5 pieces
- 1 teaspoon Cajun seasoning
- ½ teaspoon ground black pepper
- 1 leek, halved lengthwise and cut into 1-inch pieces (white part only)
- 1 medium yellow onion, quartered
- 3 large sweet potatoes, peeled and cut into 1½-inch chunks
- 3 stalks celery, cut into 1-inch pieces
- 1 head garlic, ½ inch cut off top
- 4 tablespoons vegetable oil, divided
- 1½ cups chicken broth
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh oregano
- 2 sprigs fresh thyme, chopped
Instructions
- In a large saucepan, combine 5 cups water, ¼ cup salt, bay leaf, peppercorns, and fennel seeds. Cook over medium heat, stirring occasionally, until salt dissolves. Remove from heat; let cool completely.
- Place rabbit in cooled brine; cover and refrigerate for 8 hours or up to overnight.
- Preheat oven to 325°.
- Remove rabbit from brine, and pat dry with a paper towel. Sprinkle Cajun seasoning all over rabbit.
- Sprinkle ½ teaspoon salt and black pepper all over leek, onion, sweet potatoes, and celery.
- In a 12-inch cast-iron braiser, heat 2 tablespoons oil over medium-high heat. Add leek, onion, sweet potatoes, celery, and garlic, cut side down. Cook, stirring occasionally, until golden brown, about 5 minutes. Remove vegetables from pan.
- In same pan, heat remaining 2 tablespoons oil over medium-high heat. Add rabbit; cook until golden brown, 4 to 6 minutes per side. Reduce heat to low; carefully add broth, parsley, oregano, thyme, and remaining ½ teaspoon salt. Cover with lid or foil. Bake for 1 hour. Carefully remove rabbit from pan; tent with foil. Leave oven on.
- Add leek mixture to pan, and cover with lid.
- Bake until vegetables are just tender, about 40 minutes. Return rabbit to pan, cover, and bake until heated through, about 10 minutes more. Serve warm.
