Roasted Rabbit with Asparagus

Instructions

1. 1

   Pat the rabbit portions dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry rabbit ensures better browning and a more flavorful crust.

2. 2

   Heat 3 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, sear the rabbit portions for 3-4 minutes per side until golden brown. Transfer to a plate.

   Tip: Don't crowd the pan; work in batches if needed for optimal browning.

3. 3

   In the same skillet, add the shallots and cook for 2 minutes until softened. Add the garlic slices and cook for another minute until fragrant.

   Tip: Keep the heat at medium to prevent garlic from burning.

4. 4

   Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half, approximately 2-3 minutes.

   Tip: This fond adds incredible depth to your pan sauce.

5. 5

   Return the rabbit to the skillet and add the chicken stock along with the rosemary and thyme sprigs. Squeeze the lemon halves into the liquid and add the lemon pieces to the pan.

   Tip: The liquid should partially submerge the rabbit for even cooking.

6. 6

   Transfer the skillet to a preheated 180°C oven and roast for 20 minutes.

   Tip: A cast-iron skillet transitions seamlessly from stovetop to oven.

7. 7

   Meanwhile, toss the asparagus with the remaining 3 tablespoons of olive oil, salt, and pepper. Spread on a separate baking sheet.

   Tip: Use a separate sheet so asparagus doesn't absorb excess pan juices and become soggy.

8. 8

   Add the asparagus baking sheet to the oven during the final 12 minutes of rabbit cooking. Both should finish simultaneously.

   Tip: Asparagus cooks quickly; adding it mid-way prevents overcooking.

9. 9

   Remove both pans from the oven. Transfer the rabbit to a warm serving platter and tent loosely with foil. Strain the pan sauce through a fine sieve, pressing on the aromatics to extract maximum flavor. Discard solids and return sauce to the skillet over medium heat.

   Tip: Straining creates a refined, smooth sauce without herb debris.

10. 10

    Let the sauce simmer for 2 minutes to reduce slightly, then drizzle over the rabbit. Arrange roasted asparagus alongside and serve immediately.

    Tip: A squeeze of fresh lemon juice just before serving brightens the finished dish.