Roast rabbit with fondant potatoes

Frank Bordoni rustles up a real taste revelation with tender rabbit, golden melting potatoes and a tipsy Madeira rich sauce
By Frank Bordoni
Roast rabbit with fondant potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes plus one hr for marinating rabbit
  • Effort: medium



  • 2 rabbit, each about 1.2kg, trimmed and jointed
  • 100 ml olive oil
  • salt, and freshly ground black pepper
  • bunch of thyme
  • 2 large potatoes, peeled and cut into ovals, 1.5cm thick
  • 120 g unsalted butter
  • 160 g pancetta, or smoked bacon lardoons
  • 3 tbsp sherry vinegar
  • 1 small Savoy cabbage, (or substitute spring greens) finely shredded
  • 100 ml madeira
  • 150 ml chicken stock
  • 2 shallots, finely chopped


1. Marinate the rabbit by drizzling over half the olive oil. Season and scatter with thyme. Leave for approximately 1 hour.

2. Set the oven to 220°C/gas 8. Heat a heavy based frying pan and brown the rabbit pieces over a high heat. Remove from the pan and place into a roasting pan. Set aside.

3. Meanwhile place the potatoes in a frying pan, in a single layer, cover with water and add half the butter. Cook over a high heat until the potatoes are soft and all the water evaporated - they should now be a lovely golden colour.

4. Transfer the rabbit to the oven and roast for 6-8 minutes. In the original pan used to fry the rabbit pieces, fry the pancetta until crispy and add the sherry wine vinegar. Put the finely shredded cabbage or greens in a bowl, pour over the hot dressing and toss well. Put the pan back on the heat and add the Madeira and stock. Boil until a little syrupy and whisk in the remaining butter.

5. To serve place a slice of potato on each plate and cover with a mound of the finely shredded greens. Top with the rabbit, pour over the sauce and serve immediately.

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