Herb-Crusted Rabbit

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Herb-Crusted Rabbit
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Health Score:
6,6 / 10
30 min.
ready in 1 hr
Ready in


4 Rabbit leg
freshly ground peppers
6 day-old White rolls
250 milliliters lukewarm milk
2 sprigs thyme
2 sprigs parsley
1 sprig Sage
1 small onion
1 tablespoon butter
Nutmeg (freshly grated)
8 slices Prosciutto
2 tablespoons vegetable oil
150 milliliters dry white wine
200 milliliters Game stock
1 teaspoon medium-hot Mustard
1 tablespoon butter
1 tablespoon Pastry flour
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Preparation steps


Preheat the oven to 180°C (approximately 350°F).

Rinse rabbit, pat dry and trigger. Flatten meat slightly, then season with salt and pepper. Cut rolls into cubes and soak in milk, let sit for 15 minutes.

Meanwhile rinse herbs, shake dry and mince leaves. Peel and mince onion. Heat butter in a pan and add onion. Add herbs, sauté briefly, remove from heat and let cool. Add eggs, onions and herbs to soaked bread, season with salt, pepper and nutmeg and knead well. Put some of the bread mixture onto rabbit legs. Fold, wrap with prosciutto and tie with kitchen twine.

Shape remaining bread mixture into small dumplings.

Heat oil in a roasting pan and sear rabbit on all sides. Deglaze with wine and stock. Stir in mustard and season with salt and pepper. Roast for 20-25 minutes.


In the meantime, bring a pot of salted water to a boil. Cook dumplings in water until they float to the surface, then remove.

Remove rabbit from the oven and out of the pan. Bring pan juices to a boil and thick with flour butter (flour and butter combined in a 1:1 ratio) and season again.

Remove kitchen twine from rabbit and serve with dumplings and pan sauce.