Oven Baked Rabbit Legs with Carrot Purée
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
2 serving
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Course
Main Course
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Cuisine
International
Oven Baked Rabbit Legs with Carrot Purée
Description
This recipe calls for seasoning two rabbit legs with salt and pepper before wrapping them tightly in baking paper with butter, garlic, and thyme, then sealing in foil. They are slow-cooked in the oven for two hours at 180°C, gently steaming in their own juices and butter to achieve tenderness. Meanwhile, carrots are boiled with cardamom pods, drained, and mashed with butter to create a fragrant purée with a mild spice note from the cardamom.
After slow cooking, the rabbit legs are unwrapped and placed back in a hot oven for 5 to 10 minutes to brown, which crisps the surface while the flavored butter is used to baste the meat, enhancing moisture and taste. Serving the tender rabbit alongside the creamy carrot purée provides a combination of soft textures and complementary flavors.
Ingredients
- 2 rabbit legs
- 80 g butter
- 2 garlic cloves
- 2 prigs thyme
- 400 g carrot
- 2 cardamom
- 60 g butter
- salt
- black pepper
Instructions
- Season the rabbit with salt and pepper. Wrap in baking paper with butter, thyme and garlic, then in aluminum foil and cook in the oven for 2 hours at 180 °C (356 °F) in a pan with a little water.
- Clean the carrots, cut them into pieces, and boil in salted water with the cardamom. When the carrots are cooked and can be mashed, drain the water, remove the cardamom, and mash them with the butter.
- Before serving, remove from foil and brown 5-10 minutes in a hot oven. Use the flavored butter in the packet to baste the meat while browning.
- Divide the carrot puree and rabbit into 2 warm plates and serve. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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