Pan-seared rabbit with parsley garlic rub

A tart tomato chutney gives Tom Mosbys dish just the right amount of punch to cut through the rich rabbit meat
Pan-seared rabbit with parsley garlic rub
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 30 minutes plus 20 minutes marinating
  • Effort: easy


  • 1 whole rabbit
  • 4 cloves garlic, peeled and sliced
  • 1 large pinches sea salt
  • 3 tbsp roughly chopped flat-leaf parsley, plus 1 large handful flat-leaf parsley leaves
  • 2 tbsp chopped marjoram
  • olive oil, for drizzling
  • 1 tbsp duck fat
  • 1 white onion, quartered
  • 1 punnet grape tomatoes
  • 3 vine-ripened tomatoes, 2 roughly chopped, 1 sliced into wedges
  • 1 red onion, roughly chopped
  • 2 tbsp caster sugar
  • 2 tbsp balsamic vinegar
  • 1 bunches rocket, trimmed


1. Preheat the oven to 220C/200C fan/gas 7.

2. Carve the rabbit legs (leaving the thigh and leg attached) from the body and place into a large bowl. Roughly chop the rabbit bones and set aside.

3. Using a pestle and mortar, pound half of the garlic cloves, salt, three tablespoons of the parsley and the marjoram together to make a rough paste. Loosen the mixture with a few tablespoons of olive oil.

4. Coat the rabbit legs with the herb paste and set aside to marinate for 20 minutes.

4. Heat a large frying pan over medium heat. Add the chopped rabbit bones, duck fat, white onion and grape tomatoes. Cook for 10-12 minutes, or until the bones are well browned all over. Strain the liquid into a bowl, pressing down on the tomatoes to release all their juices, and set aside.

5. Heat a drizzle of olive oil in an ovenproof frying pan over a high heat. Add the marinated rabbit legs and fry for 4-5 minutes on both sides, or until golden-brown all over. Place into the oven for 20-25 minutes, or until the rabbit is cooked through.

6. Place the chopped vine-ripened tomatoes, red onion, remaining garlic and parsley in a food processor and blend to a smooth purée. Strain the mixture through a fine sieve into a clean, non-reactive saucepan.

7. Add sugar, balsamic vinegar and one tablespoon of olive oil to the strained tomato mixture. Stir well, then bring to the boil and cook over a medium heat for 6-8 minutes, or until nearly all of the liquid has evaporated

8. Combine the rocket and tomato wedges in a bowl and dress with olive oil and one tablespoon of the grape tomato liquid.

9. To serve, place a rabbit leg on each of two plates and drizzle over the pan juices. Arrange the rocket and tomatoes next to the rabbit and serve the tomato chutney in a small dish or ramekin alongside.

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