Roasted Rabbit with Butternut Squash

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Drying the rabbit helps it brown better and develop a flavorful crust.

2. 2

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

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

3. 3

   In the same skillet, add remaining 2 tablespoons of oil and sauté butternut squash cubes and shallot halves for 5 minutes, stirring occasionally, until lightly caramelized.

4. 4

   Return rabbit pieces to the skillet, nestling them among the squash. Scatter crushed garlic, thyme sprigs, and rosemary sprigs over everything.

5. 5

   Pour vegetable stock and balsamic vinegar into the pan, being careful not to wash off the herbs. Drizzle honey over the top.

   Tip: The liquid will create steam and help cook the rabbit through while keeping it moist.

6. 6

   Transfer the skillet to the preheated oven and roast uncovered for 35-40 minutes, until rabbit is fork-tender and squash is soft and caramelized at the edges.

   Tip: The internal temperature of rabbit should reach 160°F (71°C).

7. 7

   Remove from oven and carefully crisp the fresh sage leaves in a separate small skillet with a touch of olive oil for 1-2 minutes until fragrant and slightly curled.

   Tip: Sage crisps add a beautiful garnish and concentrated flavor burst.

8. 8

   Plate the rabbit and butternut squash, drizzle with the pan juices, and top with crispy sage leaves. Serve immediately while hot.

   Tip: Remove thyme and rosemary sprigs before eating if they were left whole.