Oven-Braised Rabbit with Potatoes and Carrots
23 September 2026
Oven-Braised Rabbit with Potatoes and Carrots
Oven-braised rabbit with potatoes and carrots is the kind of comforting dinner that brings everyone to the table. The rabbit is browned with onions in a cast-iron pot, then cooked slowly in the oven with potatoes, carrots, tomato juice, and a little seasoning. As everything cooks under the lid, the vegetables become tender and the cooking juices turn into a savory sauce.
It takes a little time in the oven, but the preparation is straightforward and the whole meal cooks in one pot. Serve the rabbit while it’s hot and tender, with plenty of potatoes and sauce spooned over each plate.
So, if all that sounds good to you, read on!
Top 3 recipe tips
Cut the potatoes into large pieces. They’ll hold their shape better during the long oven cook.
Brown the rabbit before adding the liquid. A little color on the meat gives the finished sauce more flavor.
Check tenderness rather than relying only on the clock. The cooking time depends on the size of the rabbit pieces and how tender the rabbit is.
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Why You Will Love This Recipe
Some recipes just make life easier, and this is one of them.
This oven-braised rabbit with potatoes is a comforting meal made from simple ingredients. Browning the rabbit with onions gives it a flavorful start, while the tomato juice, carrots, and seasonings come together in the pot to make a savory sauce. As it cooks, the potatoes absorb some of those juices and become just as satisfying as the meat.
It’s also a practical recipe when you want to serve a full family dinner without preparing a separate side dish. Once everything is in the cast-iron pot, the oven takes care of most of the cooking. You can bring the pot to the table and serve everyone tender rabbit, soft vegetables, and plenty of sauce to spoon over their plate.
It’s a complete meal. The rabbit, potatoes, and vegetables cook in one pot.
The meat turns tender. Slow cooking under the lid gives the rabbit time to soften.
The sauce is simple. Tomato juice, onions, and the cooking juices bring everything together.
More Hearty Dinner Ideas
If you loved this oven-braised rabbit with potatoes, there are plenty of other comforting dinners to try. My Beer Braised Pork Ribs with Caramelized Onions are another option when you have time to let the meat cook until tender. For an easy oven dinner with vegetables, try the Cheesy Hasselback Chicken & Veggie Medley Bake.
Planning a meal where potatoes are the star? These Loaded Baked Potatoes make a filling dinner on their own, while Cheesy Smashed Potatoes are a tasty side for your next family meal.
Ingredients in Oven-Braised Rabbit with Potatoes
What you will need
Rabbit (about 1 kg / 2.2 lb): I used half of a rabbit that weighed just over 2 kg (4.4 lb). If your rabbit is similarly large, cut it in half and use one half for this recipe. Cut it into pieces that fit comfortably in your pot.
Potatoes (about 1 kg / 2.2 lb): Peel and cut them into large wedges or chunks. They cook alongside the rabbit and absorb some of the sauce.
Carrots (2): Cut them into thick rounds so they hold their shape as they cook.
Onions (2): Cook one onion before adding the rabbit. Add the second with the potatoes and carrots.
Tomato Juice (250 ml / 1 cup): Use plain tomato juice for the base of the sauce.
Oil (50 ml / about 3 tablespoons plus 1 teaspoon): Use some to coat the pot and the rest to cook the onion and brown the rabbit.
Water (500 ml / 2 cups): Combine it with the tomato juice before pouring it into the pot.
Salt and Seasonings: Add a little salt to the rabbit as it browns, and toss the potatoes with your chosen seasonings before adding them to the pot.
Equipment: Use any oven-safe pot with a lid. I used a cast-iron pot, which I lightly oiled and warmed in the oven before starting on the stovetop.
Tips for the Best Oven-Braised Rabbit with Potatoes
Cut the rabbit into pieces that fit your pot. I used half of a rabbit that weighed just over 2 kg (4.4 lb). Smaller pieces are easier to brown and serve, while leaving them large enough helps keep the meat tender as it cooks.
Give the rabbit a little color first. Let the onion soften, then turn the rabbit pieces in the hot oil until they develop a light crust. You don’t need to cook the meat through at this stage; it will finish in the oven.
Keep the potato pieces fairly large. Small pieces may break apart before the rabbit becomes tender. Large wedges or chunks will hold their shape better and soak up the sauce as they cook.
Use an oven-safe pot with a well-fitting lid. I used cast iron, but another oven-safe pot works too. The lid helps keep enough moisture inside while the rabbit and vegetables cook. If the sauce looks low when you check near the end, add a small splash of hot water.
Check the meat and potatoes before serving. Oven times can vary, especially with rabbit pieces of different sizes. The potatoes should be tender when pierced with a fork, and the rabbit should be soft and easy to pull from the bone.
How to Make Oven-Braised Rabbit with Potatoes
Prepare the pot and vegetables. Preheat the oven to 170–180°C (340–355°F). Slice the onions, cut the carrots into thick rounds, and peel and cut the potatoes into large pieces. I used a cast-iron pot, so I lightly oiled it and warmed it in the oven first. If you’re using another oven-safe pot, follow its manufacturer’s guidance for heating it.
Cook the onion and rabbit. Place the pot on the stovetop over medium heat and add the remaining oil and one onion. Cook for a few minutes, until the onion begins to soften. Add the rabbit pieces and a little salt. Turn the pieces until they develop a light crust.
Season the potatoes. Put the potatoes in a large bowl, add your chosen seasonings, and toss until evenly coated.
Combine everything. Add the potatoes, carrots, and second onion to the pot. Pour the tomato juice and water into the potato bowl, stir to pick up any seasoning left behind, then pour the liquid into the pot. Gently mix everything together.
Cook in the oven. Cover the pot with its oven-safe lid and transfer it to the oven. Cook for approximately 1 hour 45 minutes to 2 hours 15 minutes, until the potatoes are tender and the rabbit is very soft. Check the thickest part of the rabbit, away from the bone, has reached 71°C (160°F).
Ready to Serve
Let the pot rest for a few minutes after taking it out of the oven, then gently lift out the rabbit pieces and vegetables. Serve each portion with plenty of soft potatoes and carrots, and spoon the warm tomato and onion sauce over everything. The rabbit should be tender enough to pull easily from the bone.
If you try it, I’d love to hear how it turned out for you. ?
This is a complete meal on its own, but a slice of crusty bread is lovely for soaking up the sauce left on the plate. Bring the pot to the table while it’s still warm and let everyone choose their favorite pieces.
Variations & Substitutions
Change the seasonings. Sweet paprika, black pepper, thyme, or rosemary all work well with rabbit and potatoes. Choose the combination you like, and season the potatoes before adding them to the pot.
Add more vegetables. Parsnips or pieces of bell pepper can go in with the carrots and potatoes. Keep root vegetables in fairly large pieces so they hold their shape during cooking.
Adjust the tomato flavor. For a milder sauce, use a little less tomato juice and replace it with the same amount of water. If you prefer a stronger tomato flavor, use a little more tomato juice and less water instead.
Use another oven-safe pot. I made this recipe in a cast-iron pot, but you can use a different oven-safe pot with a well-fitting lid. Follow the manufacturer’s instructions for heating your pot, then check the liquid level and tenderness toward the end of cooking.
Save it for your next busy weeknight, and enjoy a homemade meal that’s both simple and satisfying. ??
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Oven-Braised Rabbit with Potatoes and Carrots
Ingredients
- 1 kg 2.2 lb rabbit, cut into serving pieces (I used half of a rabbit weighing just over 2 kg)
- 1 kg 2.2 lb potatoes, peeled and cut into large wedges
- 2 carrots cut into thick rounds
- 2 onions chopped or sliced, divided
- 250 ml 1 cup tomato juice
- 500 ml 2 cups water
- 50 ml about 3 tablespoons plus 1 teaspoon oil, divided
- Salt to taste
- Your preferred seasonings to taste
Instructions
Prepare and brown the rabbit
- Preheat the oven to 170–180°C (340–355°F). Place an oven-safe pot with a lid on the stovetop over medium heat. I used a cast-iron pot, which I lightly oiled and warmed in the oven first; follow the manufacturer’s heating instructions if using a different pot.
- Add the remaining oil and one onion to the pot. Cook for a few minutes, stirring, until the onion begins to soften.
- Add the rabbit pieces and a little salt. Turn the pieces as they cook until they develop a light crust.
Season the potatoes and fill the pot
- Place the potatoes in a large bowl. Add your chosen seasonings and toss until the wedges are evenly coated.
- Add the potatoes, carrots, and second onion to the pot with the rabbit.
- Pour the tomato juice and water into the potato bowl. Stir to pick up any seasoning left in the bowl, then pour the liquid into the pot. Gently mix everything together.
Braise and serve
- Cover with the oven-safe lid and transfer the pot to the oven. Cook for approximately 1 hour 45 minutes to 2 hours 15 minutes, until the potatoes are tender and the rabbit is soft and easy to pull from the bone. Check that the thickest part of the rabbit reaches 71°C (160°F), without touching the bone with the thermometer.
- Let the dish stand for a few minutes. Serve the rabbit and vegetables with the tomato sauce spooned over the top.
Notes
I cooked the dish in a cast-iron pot, but any oven-safe pot with a well-fitting lid will work. Follow the manufacturer’s heating instructions for your pot. Cooking time may vary with the size of the rabbit pieces.
Cook until the potatoes are tender and the rabbit pulls easily from the bone.
Nutrition is an estimate based on 4-6 servings; the amount of edible rabbit meat varies because the pieces include bones.
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