Succulent rabbit legs, oven-roasted to golden perfection, are bathed in a rich Madeira-infused butter sauce. Complemented by herbaceous tarragon dressing and tender spaetzle, this dish offers a harmonious blend of rustic charm and refined elegance.
Less than 30 mins
30 mins to 1 hour
Serves 2
Contains dairy, gluten, and eggs
By Matt TebbuttFrom Saturday Kitchen
A moderate balance between beneficial nutrients and elements that should be consumed in moderation. The presence of lean rabbit meat and fresh vegetables contributes positively, while the butter and Madeira sauce add richness that affects the overall score.
Ingredients
For the rabbit
- rabbit legs 2
- garlic cloves 2, smashed
- bay leaf 1
- tarragon stalks 2 tbsp, chopped
- unsalted butter 25g/1oz
- Madeira a splash
- salt to taste
- freshly ground black pepper to taste
For the tarragon dressing
- tarragon leaves 1 tbsp, chopped
- parsley 1 tbsp, chopped
- garlic clove 1, crushed
- Dijon mustard 1 tsp
- wholegrain mustard 1 tsp
- olive oil 2 tbsp
- sherry vinegar 1 tsp
For the spaetzle
- ‘00’ flour 400g/14oz
- free-range eggs 4
- whole milk 300–350ml/10.5–12fl oz
- unsalted butter 30g/1oz
- salt a pinch
To serve
- pea shoots a handful
- sugar snaps 100g/3½oz, cooked
Method
- Prepare the rabbit: Preheat the oven to 200°C/180°C Fan/Gas 6. Season the rabbit legs with salt and pepper. Heat a fire-proof pan over medium heat and brown the rabbit legs on all sides.
- Roast the rabbit: Add the smashed garlic cloves, bay leaf, chopped tarragon stalks, and unsalted butter to the pan. Pour in a splash of Madeira. Transfer the pan to the oven and roast for 20–25 minutes. Baste the rabbit with the pan juices and continue roasting for an additional 12 minutes. Once cooked, remove from the oven and let the meat rest for about 10 minutes. When cool enough to handle, cut the meat into bite-sized chunks and place onto a plate. Spoon over the resting juices.
- Make the tarragon dressing: In a mixing bowl, combine the chopped tarragon leaves, chopped parsley, crushed garlic, Dijon mustard, wholegrain mustard, olive oil, and sherry vinegar. Mix well and set aside.
- Prepare the spaetzle batter: In a mixing bowl, mix the ‘00’ flour with the free-range eggs and whole milk to create a thick batter. Add a pinch of salt and stir until smooth.
- Cook the spaetzle: Bring a large pan of salted water to the boil. Pour the batter into a colander held over the pan, and use a wooden spoon to press the batter through the holes so it drops into the boiling water.
- Finish the spaetzle: Once the pieces float to the top, remove them with a slotted spoon and drain well. Heat the unsalted butter in a fire-proof pan until foaming. Toss the drained spaetzle in the butter and cook until golden and lightly crisped.
- Assemble and serve: Plate the rabbit meat alongside the golden spaetzle. Add the cooked sugar snaps and a handful of pea shoots. Drizzle generously with the tarragon dressing and serve immediately.
Suggested Wine Pairing
Majestic: La Gioiosa Prosecco DOC Treviso Brut
This light and lively prosecco balances the savoury richness of the rabbit and spaetzle with a gentle fizz and green apple crispness. The herbal tarragon dressing finds a fine complement in the wine’s subtle floral notes, making it a refreshing contrast to the earthy meat.
Tesco: Finest Côtes du Rhône Villages
A robust Rhône red brimming with black cherry and spice. The bold flavours of this wine match the umami depth of the Madeira-infused rabbit while its natural acidity cuts through the buttery spaetzle. A lovely pairing for game and mustard-laced dishes.
Sainsbury’s: Taste the Difference Touraine Sauvignon Blanc
Zesty and aromatic, this French Sauvignon Blanc echoes the herbaceous notes of tarragon and parsley. Its citrus lift brightens each bite, especially when paired with the fresh pea shoots and sugar snaps. A versatile option for lighter rabbit dishes.
What can you serve with this
- Roasted carrots – Their natural sweetness and soft texture pair well with the delicate rabbit and add colour to the plate.
- Crusty bread – Perfect for mopping up the rich Madeira and mustard-infused juices, adding a rustic element to the dish.
- Green salad – A fresh, peppery salad balances the richness of the meat and buttered spaetzle.
Nutri-score Health Check
This recipe has been automatically calculated from the ingredients listed and is intended as a guide only. It receives a Nutri-Score rating of C, placing it in the moderately healthy category.
Positive Factors
- Rabbit meat is lean, high in protein, and low in fat compared to most red meats.
- Fresh herbs like tarragon and parsley bring flavour without adding calories or salt.
- Pea shoots and sugar snaps are rich in fibre and essential vitamins.
Negative Factors
- Butter is used in multiple components and increases saturated fat content.
- Madeira and flour-based spaetzle contribute additional sugars and carbohydrates.
- Salt appears in various stages of the recipe and may contribute to higher sodium intake.
Despite the richness of the dish, the use of lean meat and fresh greens offers a decent nutritional profile. Small adjustments, such as reducing the butter or opting for a mustard vinaigrette, could improve the score further.
