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Rabbit with turnips & pears

Carrot purée


Total: 50 min


20 min


30 min


2 servings
  • 2 rabbit leg
  • 4 Turnip
  • 2 pear
  • 1 Onions
  • 1 Leek whites
  • 5 Carrots
  • 2 Tomatoes
  • 2 garlic clove
  • 1 Bay leaf
  • 1 strand Thyme
  • 1 pinch Oregano
  • 100 mL White wine
  • 30 mL Olive oil


  • Peel and chop the onion, leek and one carrot very finely.
  • Peel and dice the tomatoes.
  • You can replace it by 250 ml of diced tomatoes.
  • Peel the garlic cloves.
  • Heat a little oil in a casserole and brown the rabbit thighs.
  • Remove from the pan.
  • Put all the vegetables in the casserole with the herbs and garlic; season with salt and pepper.
  • Add the white wine or the broth and mix.
  • Return the rabbit to the casserole and cook for 20 minutes.
  • Add more water or broth if necessary.
  • In the meantime, peel the turnips, poach for 5 minutes and add to the casserole.
  • Cook for 10 minutes.
  • Poach the pears for 3 minutes, peel them and add to the casserole.
  • Cook for 5 minutes.
  • In the meantime, peel the other 4 carrots, cut into rounds and cook for 20 minutes in salted water.
  • Crush in a ricer and drizzle with olive oil.
  • Serve the rabbit with turnips and pears along with carrot purée.

Recipe tips

  • Be sure to drink water regularly over the entire day for proper hydration.