Roast rabbit with root veg recipe

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10 min


1 hr 15 min

Nutrition per portion

Calories 441 kCal 22%
Fat 21g 30%
  -  Saturates 5g 25%

Don’t normally cook rabbit? Try this delicious recipe for a Sunday lunch alternative. Roast marinated rabbit portions and serve with honey and mustard-coated root vegetables – delicious!


  • 6 thin carrots, peeled, halved lengthways
  • 4 medium-sized parsnips, peeled and quartered lengthways
  • 6 tbsp olive oil
  • 1 large onion, peeled and cut into thin wedges
  • 1.5 kg (3lb) rabbit in 6 portions
  • 2 rounded tbsp seasoned flour
  • 1 tsp mustard powder
  • 2 tsp coarse-grain mustard
  • 2 tbsp honey
  • Sage, or parsley, leaves


  • Set the oven to 200°C/400°F/Gas Mark 6. Add the carrots to a pan of boiling water, bring back to the boil, add parsnips and cook for 3 mins. Drain, return to the pan and dry off over a low heat. Spread the vegetables out in one layer in a roasting tin. Drizzle with 2 tbsps oil and coat well.

  • Meanwhile, heat another tbsp of the oil in a frying pan, add the onion wedges and cook for a few mins to brown them, then add to the vegetables in the roasting tin.

  • Coat the rabbit portions in the seasoned flour mixed with the mustard powder. Add 2 more tbsps of oil to the pan. Add the thickest joints to the pan first and brown all over for a few minutes, then add the smaller joints and brown them.

  • Put the rabbit portions on top of the vegetables. Drizzle with more oil and roast for 45 mins.

  • Turn vegetables in the tin. Mix the grain mustard with honey and spread over rabbit portions. Add sage/parsley leaves and cook for another 20-30 mins until the veg and rabbit are tender. Serve with green vegetables.

Top tip for making Roast rabbit with root veg

You're probably more likely to get a fresh rabbit from a butcher than from a supermarket

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