With its delicate flavour and naturally lean meat, rabbit is a lovely alternative to traditional roasts – especially when simmered slow and low in a rich red wine and lingonberry sauce.
Whether it’s Christmas, New Year’s, or a winter dinner party worth remembering, this dish has just the right amount of flair. Rabbit meat is easy to find in larger food stores – and if you happen upon hare instead, don’t hesitate to use it in the same way. Just be mindful that both rabbit and hare are leaner than your average roast, which means they need a bit of extra care in the oven to stay moist and flavourful.
The secret lies in roasting it gently in a pot with a lid, ideally cast iron, and always with plenty of liquid. The result? Tender meat, a deeply aromatic broth, and a sauce so good you’ll want to bottle it. No cast iron? No problem – a deep baking dish tightly covered with foil will also work alright.
This recipe first appeared in the Pere ja Kodu December 2019 issue, and now a few years later, finally also up on my blog.
By the way – pro tip: This dish serves well also on the next day, as the flavours deepen. Reheat gently before serving. It’s the kind of elegant comfort food that never goes out of style.
Oven-Braised Rabbit
Ingredients
Preparation
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Preheat the oven to 150°C. Peel the carrots and celeriac and cut them into sticks. Arrange them in the bottom of a lidded clay or cast iron pot. Peel the garlic and add it whole.
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Layer the rabbit pieces on top, scatter over the lingonberries and thyme, and season generously with salt and pepper. Add the juniper berries if using.
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Pour the red wine and vegetable broth over the meat and vegetables. Cover with the lid and place the dish in the oven to slow-cook for 2.5 hours. When ready, transfer the rabbit and vegetables to a serving platter. Strain and boil down the cooking liquid to form a beautifully tangy lingonberry-red wine sauce. Serve alongside quinoa tossed with spinach and salted peanuts for a balanced, slightly nutty pairing.
