Main Course📍 All of RomaniaMedium🌾 Gluten-free🥛 Dairy-free🥩 Low-carb / Keto💪 High-protein🥦 Clean eating🫒 Mediterranean

Roast Rabbit

Name: Roast Rabbit
Prep time: 30 min
Cook time: 120 min
Total time: 14 h 30 min
Yield: 4
Cuisine: Romanian
Ingredients: 1 whole rabbit (approx. 1.5–1.8 kg), portioned; 300 ml dry white wine; 3 tbsp sunflower or olive oil; 6 garlic cloves; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; 1 tsp whole black peppercorns; 1.5 tsp coarse salt; juice of 1/2 lemon; 2 large onions, sliced; 2 carrots, thickly sliced; 1 small celery root (100 g), cubed; 3 large tomatoes, diced (or 300 ml passata); 2 tbsp tomato paste; 150 ml vegetable broth or water; 2 tbsp lard or oil for frying; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; warm polenta or boiled potatoes; assorted pickles; green or cabbage salad

Roast rabbit is a traditional Romanian dish with deep roots in rural cooking — rabbit meat marinated in white wine, garlic, and herbs is slowly oven-roasted until incredibly tender and juicy. The rich sauce of tomatoes, onion, and thyme transforms this rustic roast into a refined dish, perfect for Sunday meals or special occasions.

🍽️

Servings

⏱️

Prep

30 min

🔥

Cook

120 min

⏰

Total

14 h 30 min (including 12-hour marinating)

🥘Ingredients

servings

Meat and marinade

Sauce and vegetables

For serving

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

🌾Gluten-free🥛Dairy-free🥩Low-carb / Keto💪High-protein🥦Clean eating🫒Mediterranean

🍽️

Yield

1 whole rabbit, portioned

📦Storage

❄️

Refrigerator

Up to 3 days in a covered container, with sauce

🧊

Freezer

Up to 2 months (covered with sauce to prevent drying)

🥗Nutrition Facts

Values per serving (approx. 200g meat)

🔥

Calories

220 kcal

🥩

Protein

30 g

🧈

Fat

9 g

🍞

Carbohydrates

5 g

🌾

Fiber

1 g

🍷Pairs Well With

🥂Soft warm polenta

🥂Boiled potatoes with butter and parsley

🥂Assorted pickles

🥂Green salad with vinegar and oil

🥂Dry white wine (Feteasca Alba or Riesling)

💡Variations

Add 150g wild mushrooms (honey mushrooms or porcini) to the sauce for a richer, more forest-like flavor.

Replace the white wine with red wine for a more intense sauce and robust flavor.

Add 100 ml thick sour cream in the last 10 minutes of roasting for a creamier sauce.