Pot-roasted rabbit with rosemary, thyme, sage and lemon from The Naked Chef (page 129) by Jamie Oliver

  • sage
  • rosemary
  • lemons
  • thyme
  • white wine
  • rabbit

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on March 10, 2020

    This was nice but I found that even with pan-frying the rabbit in batches before adding the garlic/lemon/wine and putting in the oven, it needed a longer cooking time. It was just about cooked, but a bit touch and go close to the bone. Next time I'd give 16-20 mins in the oven. The flavours of the lemon, thyme, garlic and wine were very nice though, quite light for a rabbit dish.

  • blings on July 01, 2012

    This is a lovely recipe, very easy and a great dish to do if you have not cooked rabbit before. For best results use a shallow dish so the rabbit does not sit on top of each other and only cook for the 10 mins he suggests. The Roasted Red Onion with Thyme and Butter as a suggested accompaniment was lovely also.

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