Roasted rabbit legs recipe
Autor: Damián Serrano Personas: 4 Tiempo: Dificultad: Fácil
Ingredientes
- 4 rabbit legs
- 6 tbsp extra virgin olive oil
- 2 or 3 garlic cloves, finely chopped
- 1 tsp sweet paprika
- 1 tsp herbes de Provence or dried thyme
- Salt and pepper, to taste
- A splash of white wine
- 150 ml (⅔ cup) chicken stock
- 800 g (1 lb 12 oz) potatoes for roasting
Elaboración
- Clean and pat dry the rabbit legs. Remove any excess fat or skin if present. Season generously with salt and pepper on both sides.
- Make the marinade: crush the garlic with a pinch of salt using a mortar and pestle until it forms a paste. Add 4 tablespoons of olive oil, paprika, and the herbs. Stir until well combined.
- Place the rabbit legs in a baking dish and coat them thoroughly with the marinade. Make sure every bit is covered.
- Cover and let marinate for at least 30 minutes at room temperature (if it’s cool) or for 1 hour. For a deeper flavor, refrigerate for 4 hours or overnight.
- Remove the rabbit from the fridge about 20 minutes before baking. Preheat the oven to 400°F (200°C), rack in the middle position.
- Meanwhile, scrub the potatoes (peel if you prefer). Cut into thick wedges, season with salt and pepper, and toss with 2 tablespoons of olive oil.
- Add the potatoes to the baking dish, mixing them with any leftover marinade. Pour in the white wine and chicken stock to keep the dish moist.
- Arrange the rabbit legs on top of the potatoes. Cover with foil or another baking tray and roast for 20–25 minutes.
- Remove the cover, flip the legs using tongs, and spoon over some of the pan juices. Return to the oven uncovered for another 15–20 minutes, until the meat and potatoes are tender.
- Turn the legs skin-side up, baste again, and raise the temperature to 425°F (220°C). Roast for about 5 minutes more, just until the skin is beautifully golden.
- Turn off the oven and let rest for 10 minutes before serving. It helps the juices settle and keeps the meat tender.
- That’s it! Serve the rabbit legs with the roasted potatoes, drizzling the pan sauce over just before serving. Enjoy!
Sugerencias, trucos y consejos
- If you want more sauce, add a bit of extra stock at the end, mix, and adjust seasoning.
- For a little kick, add a pinch of hot paprika or a few drops of Tabasco to the marinade.
- Serve with garlic rice [1] or roasted thyme potatoes [2].
- For a complete meal, add a simple green salad or some sautéed vegetables on the side.
- It keeps well in the fridge for 2–3 days in an airtight container.
- You can also freeze the cooked rabbit legs. Defrost in the fridge and reheat gently in the oven or in a skillet with a bit of stock.