Roasted Rabbit with Pancetta and Mushrooms
Roasted Rabbit with Pancetta and Mushrooms
Open in full-screen mode

Roasted Rabbit with Pancetta and Mushrooms

40 MIN
1 H



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. Wrap each piece of rabbit with two slices of pancetta. Tie with butcher's twine.
  3. In a large skillet, brown the meat in the oil, four pieces at a time. Remove from the pan and set aside.
  4. In the same skillet, brown the mushrooms until their water has evaporated. Add oil, as needed. Season with salt and pepper. Deglaze with the wine and add the tomatoes, mustard, bay leaves and thyme. Adjust the seasoning and pour into a 38 x 25-cm (15 x 10-inch) baking dish.
  5. Place the rabbit pieces over the vegetables. Slip a sprig of thyme in each piece of twine. Bake uncovered for about 1 hour or until the meat falls off from the bone.
  6. Remove the string from the meat and serve with mashed potatoes.


You can cut the rabbits into six pieces (2 legs, 2 shoulders, and the carcass in 2 pieces) or ask your butcher to do it for you. To avoid having a multitude of small bones, remove the ribs before cooking. You can also replace the rabbit with chicken, chicken thighs for example.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.