Whole Deboned Rabbit Roast Recipe

This recipe for whole deboned rabbit roast is so tasty with the addition of horseradish and creme fraiche.  The trick to getting the rabbit super juicy is to ensure a good seal in the beginning, and at least 10 minutes resting time.

Whole Deboned Rabbit Roast1


  • 1 whole deboned rabbit roast
  • 2 tbsp horseraddish sauce, plus 1 tsp extra for the sauce
  • 2 tbsp creme fraiche, plus 1 tbsp extra for the sauce
  • 1 tbsp mixed dried herbs
  • 1 clove of garlic, crushed
  • 1 tbsp lemon juice
  • 1/2 cup white wine
  • 1 chicken stock concentrate sachet
  • 1/2 cup boiling water
  • 1 tsp gravy powder, mixed with 1 tsp water
  • Salt & Black Pepper

Preheat your oven to 180 degrees.  Using kitchen paper towel, pat dry your deboned rabbit roast.  Combine the horseraddish, creme fraiche, mixed herbs, garlic, lemon juice and half the chicken stock concentrate, a good teaspoon of salt and of pepper in a bowl and mix.  Liberally coat the rabbit in this horseraddish mixture.  Now take a thick base frying pan, add a tsp butter and 1 tbsp olive oil and get the pan very hot.  Seal the rabbit roast in this pan until you get an even golden brown all over the rabbit.  Once browned, remove the rabbit and place in a casserole dish (that has a lid).  Deglaze the pan with the white wine, and then pour the juices over the rabbit.  Place a lid on the dish and place in your preheated oven.  After 25 minutes, take of the lid, turn the roast, then replace the lid and cook for another 25 minutes.  After 50 minutes total time in the oven, crank the oven up to full, remove the lid and cook for another 5 minutes.  Remove from the oven and pour out all the cooking juices into a saucepan.  Then cover your dish with foil and then the lid – you don’t want to let any heat out while the roast rests for 10 minutes.

While the rabbit is resting, get your sauce on the go.  Add the remaining half sachet of chicken stock to the half a cup of boiling water, and add to the cooking juices in the saucepan.  Add the teaspoon of horseraddish, tablespoon of creme fraiche and your gravy powder mixture and allow to reduce until you get a nice gravy consistency. After 10 minutes, remove the rabbit from the casserole dish.  You will notice that further juices would have escaped from the rabbit while resting – add those juices to your sauce as well.  You are now ready to carve the delicious, juicy and tender deboned roast.  Carve through the netting without removing it, just easier when roast is still hot, remove netting from individual servings.  Serve immediately with your favourite accompaniments.  I did mine with garlic roasted potatoes with braised peas and leeks.

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