Roasted Honey Mustard Rabbit with Vegetables

Photography By Kathryn Brass-Piper | October 01, 2014


Place rabbit in 1-gallon resealable baggie or large baking dish. Combine honey mustard, ½ cup olive oil, 2 sprigs rosemary, onion, and juice of ½ a lemon in medium bowl. Season with salt and pepper. Rub marinade into meat of rabbit, inside and out. Marinate overnight in refrigerator.

Heat oven to 350°. Place leeks, carrots, and potatoes in large roasting pan. Toss with salt and pepper, remaining 8 sprigs rosemary, and remaining ¼ cup olive oil. Spread vegetables in bottom of roasting pan, making a bed for the rabbit. Place rabbit on top of vegetables positioned on its side. Squeeze juice of remaining ½ a lemon on top of the whole dish.

Roast for 1 hour. Flip rabbit over and continue roasting for an additional hour. Transfer rabbit and vegetables to a platter and cover with aluminum foil; let rest for 15 minutes. Slice rabbit and serve with roasted vegetables, ladling juice on top of each serving.

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  • 1 (2–3 pound) fryer rabbit
  • 6 tablespoons honey mustard
  • ¾ cup olive oil, divided
  • 10 sprigs fresh rosemary, divided
  • ½ onion, diced
  • 1 lemon, halved
  • Salt and freshly ground pepper
  • 3 large leeks, sliced into ½-inch pieces (white part only)
  • 4 carrots, cut into 2-inch pieces
  • 2 large potatoes, cut into large pieces
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