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Meat, South and mountains

Sage roasted rabbit with potatoes

Sage roasted rabbit with potatoes is a braised oven dish for 4 people, ready in 1h25, at an easy difficulty level, for about €4.00 per person. The key to success is the unpeeled garlic cloves that turn soft and sweet, and the pan juices you baste the rabbit with regularly so it stays tender.

Tonight, a rabbit roasted with sage, garlic, and white wine, with melting potatoes, very fragrant.

Sage roasted rabbit with potatoes
Total time
1 h 25
Difficulty
Easy
Cost per person
€4.00
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Fall, Spring

The rabbit cooks slowly with fresh sage, unpeeled garlic cloves, and a splash of white wine, in a pot that keeps the meat moist throughout. The potatoes, cut into large wedges, cook alongside the meat and soak up that fragrant juice, turning soft without falling apart. It's a dish that fills the kitchen with the smell of sage crisping in oil and garlic quietly turning sweet under the lid.

This is the kind of dish to put on the table on a Sunday, when you have time to let it simmer without racing the clock, but it also works as a weeknight dinner if you prep the vegetables ahead. It's served straight from the pot, no fuss, and appeals to adults curious to rediscover a traditional dish. Mon Chou offers this rabbit as a reliable choice for fall or spring meals, when rabbit tastes its best.

The ingredients

4 people

Butcher

  • Rabbit, cut into pieces 1.3 kg

Fruits and vegetables

  • Fresh sage 8 leaves
  • Garlic 6 cloves
  • Potatoes 1 kg
  • Onion 1

Pantry

  • Dry white wine 20 cl
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Preheat the oven to 190°C. Peel the potatoes and cut them into large wedges.

    Keep them on the large side, they'll turn soft as they cook.

  2. Brown the rabbit pieces in a pot with the oil and sage. 12 min

    Let the sage turn crisp, it flavors the oil.

  3. Add the unpeeled garlic cloves, the sliced onion, the potatoes, salt and pepper.

    The unpeeled garlic turns soft and sweet as it cooks.

  4. Pour in the white wine, cover, and put the pot in the oven. 55 min

    Remove the lid for the last ten minutes to let it brown.

  5. Baste with the pan juices and serve straight from the pot.

    Squeeze the soft garlic cloves over the meat.

Our tips to get it right

  • Pick rabbit pieces of a similar size so they all cook at the same rate, otherwise the smaller ones dry out before the rest are done.
  • Don't throw away the unpeeled garlic cloves at the end, they give the most flavor when squeezed straight onto the meat at serving time.
  • If your pot isn't very thick, check the bottom halfway through cooking, the juices can reduce faster than expected and you may need to add a splash of water.

The variations

  • Swap the rabbit for bone in chicken thighs, the cooking time will be a bit shorter but the method stays the same.
  • For a meatless version, use whole white mushrooms and large chunks of celery root, keeping the sage, garlic, and white wine.
  • For a quicker meal, cut the potatoes into small cubes instead of wedges, they'll cook in about forty minutes.

What to serve it with

  • A well dressed green salad
  • Crusty bread for the juices
  • A dry white wine of the same style

Storage

The rabbit keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, meat and potatoes included, for up to 2 months. Reheat gently in a pan or oven with a little of the pan juices so the meat doesn't dry out.

Questions about this dish

Can you replace the white wine with something else?

Yes, you can use chicken broth with a splash of white vinegar. The result will be a bit less fragrant but just as tender.

Do you need to peel the garlic before cooking it?

No, the garlic keeps its skin throughout cooking. It comes off easily afterward, once the clove has turned soft and sweet.

Can this dish be made ahead?

Yes, you can cook it the day before and reheat it gently the next day. The sage and garlic flavors often deepen as it rests.

Why baste the rabbit during cooking?

Rabbit is a lean meat that dries out quickly in the oven. Basting with the pan juices keeps the meat tender all the way through.

How long does it take to make a sage roasted rabbit with melting potatoes?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a sage roasted rabbit with melting potatoes?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sage roasted rabbit with melting potatoes cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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