Roasted Rabbit with Bell Pepper

Instructions

1. 1

   Preheat your oven to 190°C (375°F). Pat the rabbit pieces dry with paper towels and season generously with sea salt and black pepper on all sides.

   Tip: Drying the rabbit helps it brown beautifully and develop a golden crust.

2. 2

   Heat olive oil in a large oven-safe roasting pan or Dutch oven over medium-high heat. Working in batches, sear the rabbit pieces for 3-4 minutes per side until they develop a light golden-brown color. Remove and set aside on a plate.

   Tip: Don't overcrowd the pan; this ensures proper browning rather than steaming.

3. 3

   In the same pan, add the onion wedges and garlic, sautéing for 2 minutes until fragrant. Pour in the white wine, scraping up any browned bits from the bottom with a wooden spoon to deglaze.

   Tip: This deglazing creates a flavorful base for your sauce.

4. 4

   Return the rabbit pieces to the pan, nestling them among the onions. Add the stock, thyme sprigs, rosemary sprigs, and bay leaves. Bring to a gentle simmer, then cover the pan with a lid or foil.

   Tip: Covering helps the rabbit cook gently without drying out.

5. 5

   Transfer the covered pan to the preheated oven and braise for 25 minutes. Remove from the oven and arrange the bell pepper strips around and over the rabbit pieces.

   Tip: Adding peppers partway through prevents them from becoming too soft.

6. 6

   Return to the oven, uncovered, for an additional 15-20 minutes until the rabbit is tender and the peppers are beginning to char at the edges. The meat should pull easily from the bones.

   Tip: Pierce the thickest part of a hind leg with a knife; it should be tender and the juices should run clear.

7. 7

   Remove from the oven and discard the thyme sprigs, rosemary sprigs, and bay leaves. Taste the pan juices and adjust seasoning with additional salt and pepper if needed.

   Tip: The braising liquid makes a delicious light sauce—don't discard it.

8. 8

   Serve the rabbit pieces with the roasted peppers and onions, spooning the pan juices over the top. Pair with crusty bread or steamed potatoes to soak up the flavorful sauce.