Roasted Rabbit Loin with Pea Puree and Carrot Ribbon Salad
When you want something special without the stress, roasted rabbit loin is a perfect pick.
Quickly pan-seared and roasted to perfection in minutes, the tender meat pairs beautifully with a vibrant sweet pea purée and delicate carrot ribbons. It’s fine dining made effortless — ideal for a weeknight upgrade or an impromptu dinner party.
Ingredients
For the Rabbit Loin:
2 rabbit loins, rolled and tied with butcher's twine
Salt and freshly ground black pepper to taste
1 Tbsp olive oil
1 Tbsp unsalted butter
1 garlic clove, crushed
1 sprig thyme or rosemary
For the Pea Purée:
1 cup peas (fresh or frozen)
1 small shallot, finely chopped
1 Tbsp olive oil or butter
1–2 Tbsp water or vegetable stock, as needed
Salt and freshly ground pepper to taste
Optional: mint or a squeeze of lemon for brightness
For the Carrot Ribbon Salad:
2 carrots, peeled into ribbons with a vegetable peeler
1 tsp olive oil
1 tsp lemon juice or white wine vinegar
Salt and freshly ground pepper to taste
Optional: fresh herbs like parsley or dill
Directions
Prepare the Rabbit Loin:
Preheat the oven to 375°F. Season the rabbit loins all over with salt and pepper. Roll tightly and secure with kitchen twine.
Sear and Roast:
Heat 1 Tbsp olive oil in an oven-safe skillet over medium-high heat.
Sear rabbit loins for 1–2 minutes per side, until golden brown.
Add 1 Tbsp butter, crushed garlic, and thyme/rosemary to the pan.
Baste the loins with the melted butter for another 30 seconds.
Transfer the pan to the oven and roast for 8–10 minutes, or until internal temp reaches 140–145°F.
Rest for 5 minutes before slicing.
Make the Pea Purée:
Sauté shallot in 1 Tbsp oil or butter over medium heat until soft 2–3 min.
Add peas and cook until bright green and tender 2–3 min.
Transfer to a blender or food processor with a pinch of salt and pepper.
Add a splash of water or stock to loosen and blend until smooth.
Optional: add mint or lemon juice to brighten. Keep warm.
Prepare Carrot Ribbon Salad:
Toss carrot ribbons with olive oil, lemon juice, salt, pepper, and herbs if using.
Let sit 5–10 minutes to allow the carrots to soften slightly.
Plate and Serve:
Spread a generous spoonful of pea purée onto each plate.
Slice the rabbit loin into medallions and arrange on top.
Garnish with the carrot ribbon salad and a drizzle of olive oil.
Optional: top with micro greens for garnish.
