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The main dish, Light and fresh

Stuffed rabbit with herbs and baby carrots

Stuffed rabbit with herbs and baby carrots is a spring main course for 6 people, made with rabbit saddles filled with sausage meat and herbs, wrapped in smoked bacon. It takes 40 minutes of active work the same morning, costs €6.90 per person, and rates as medium difficulty. The key to success is a gentle 160 degree oven, which keeps this lean cut from drying out.

Rabbit saddle stuffed with fresh herbs, cooked low and slow, with glazed baby carrots, a little plate of spring.

Stuffed rabbit with herbs and baby carrots
For
6 people
Work
40 min
Total time
1 h 35
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€6.90
Calories per person
390 kcalcalculated by Kiloach, your weight coach

Stuffed rabbit with herbs and baby carrots smells like spring the moment it comes out of the oven. The filling of sausage meat, parsley, chervil, and chives keeps the saddle moist, while the smoked bacon wrapped around it adds a bit of crisp, smoky edge. Baby carrots glazed in butter and honey bring a sweetness that balances the dish nicely, without ever making it heavy.

This is a dish for a slightly dressed up dinner with friends, or a Sunday family lunch once the warm days start coming back. It pairs well with a simple menu, a fresh starter and a light dessert, since the main course already asks for some attention in the kitchen. Stuffing and tying the saddles the same morning leaves your afternoon free to actually enjoy hosting.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps, 1 h 05
  4. When it's time to serve 2 steps, 5 min

Make the filling and wrap the saddles in bacon the same morning, this is the step that takes the most time. Just before your guests arrive, start roasting the rabbit and glaze the baby carrots at the same time. Right before serving, let the meat rest 5 minutes, slice it, spoon over the reduced pan juices, and serve right away with the carrots.

The ingredients

6 people

Butcher

  • Rabbit saddles 3
  • Sausage meat 250 g
  • Thinly sliced smoked bacon 6 slices

Fruits and vegetables

  • Flat leaf parsley 1 bunch
  • Chervil 0.5 bunch
  • Chives 0.5 bunch
  • Shallots 2
  • Baby carrots with tops 2 bunch

Dairy

  • Butter 40 g

Pantry

  • Chicken stock 20 cl
  • Liquid honeyoften in the pantry 1 tbsp
  • Kitchen stringoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the sausage meat with the chopped herbs and minced shallots, season lightly with salt and pepper.

    Fry a small bit of the filling to taste it and adjust the seasoning.

  2. Open the saddles flat, spread the filling over them, close them up and tie with string. Wrap each saddle in smoked bacon.

    The smoked bacon protects the meat and adds flavor as it cooks.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brown the saddles in a pot with a bit of butter, then roast at 160 degrees with the stock. 45 min

    Turn them halfway through so they cook evenly.

  2. Scrub the carrots, keep a bit of the tops, then glaze them in a saucepan with butter, honey, salt and enough water to cover. 20 min

    Let the water evaporate completely, the carrots will glaze themselves.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the saddles out, let them rest 5 minutes under foil, remove the string and slice into rounds. 5 min

    Resting keeps the filling from spilling out onto the plate.

  2. Reduce the pan juices, spoon over the slices and serve with the glazed carrots.

    Swirl in a knob of cold butter to make the sauce glossy.

Our tips to get it right

  • Pick saddles of similar size so they all cook evenly together in the oven.
  • Tie the string snugly but not too tight, the filling needs to stay put when you slice.
  • If you don't have a thermometer, pierce the center of the saddle, the juices should run clear.

The variations

  • Swap the sausage meat for chicken sausage meat for a milder flavor.
  • For a lactose free version, use olive oil instead of butter for both the rabbit and the carrots.
  • To save time, stuff the saddles the night before and keep them chilled, so all that's left is cooking on the day.

What to serve it with

  • Plain basmati rice or couscous
  • French style peas
  • A dry, fruity white wine

Storage

Cooked rabbit keeps for 2 days in the fridge in a sealed container. Reheat the slices gently in the oven or a pan with a little of the juices so they don't dry out. Freezing isn't recommended, it would hurt the texture of the filling.

Questions about this recipe

Can I ask the butcher to prepare the saddles?

Yes, ask for boneless rabbit saddles, butterflied and ready to stuff. This saves you time and ensures an even opening for a well distributed filling.

What if I can't find baby carrots?

New season carrots or regular carrots cut into chunks work just as well. The butter and honey glaze stays the same, only the presentation changes a little.

How do I know the rabbit is cooked without drying it out?

The juices should run clear, not pink, when you pierce the center of the saddle. At 160 degrees, count about 45 minutes for medium sized saddles.

Can I use something other than smoked bacon?

Plain unsmoked bacon works fine, the flavor will just be a touch milder. Avoid leaving it out entirely, it protects the meat from drying out during cooking.

Can a herb stuffed rabbit with baby carrots be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a herb stuffed rabbit with baby carrots?

Allow 1 h 35 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a herb stuffed rabbit with baby carrots?

About 390 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a herb stuffed rabbit with baby carrots cost?

About €6.90 per person, that's €41.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Lemon granita The dessert

Light and fresh

Lemon granita

  • 20 min of work
  • Prepared the day before
  • Very easy, €0.90 per person

150 kcalcalculated by Kiloach

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