Roasted Rabbit Legs With Veggie Rice

  • Difficulty: Ultra Basic
  • one hour
  • 2 servings

Got your hands on a pair of rabbit legs? We recommend roasting them, glazed with a mix of spices, like oregano, thyme, and basil, to get the most out of that delicious flavor. And, if you’re looking for a side, a nice bowl of rice, with some mushrooms and bell peppers, should do the trick!

Ingredients Needed for Roasted Rabbit Legs With Veggie Rice

1 tablespoon vegetable oil
2 rabbits legs, approx. 8 ounces each
salt
pepper
thyme
1 teaspoon oregano
1 teaspoon basil
1 tablespoon olive oil
6 mushrooms, sliced
½ yellow bell pepper, diced
½ red bell pepper, diced
1 teaspoon rosemary
5 ounces of rice
½ cup white wine
¼ cup vegetable stock
3 ounces of peas

How to Cook Roasted Rabbit Legs With Veggie Rice

  1. Preheat the oven to 380°F/180°C.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add the rabbit legs and season them with salt and pepper. In the meantime, use a small bowl and mix together thyme, oregano, basil, olive oil, and a pinch of salt. Use this mixture and spread it over the rabbit legs. The legs need to be seared in the pan for 2-3 minutes per side.
  4. Slide them in the oven for the next 40 minutes.
  5. For the side, add mushrooms and bell peppers in the same skillet that you’ve fried the rabbit in.
  6. Stir, and season the veggies with rosemary, salt, and pepper. Add the rice. Pour the white wine and chicken stock. Bring it to a boil and cover with a lid for 25 minutes.
  7. Add the peas, and cook them together with the rice for 3-4 minutes.
  8. Remove the rabbit legs from the oven and serve them with the veggie side.

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