Roasted Rabbit with Cabbage

Instructions

1. 1

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

   Tip: Drying the rabbit helps achieve better browning and a more flavorful crust.

2. 2

   Heat olive oil in a large, heavy-bottomed roasting pan over medium-high heat. Working in batches, sear the rabbit pieces for 3-4 minutes per side until golden brown. Remove and set aside.

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

3. 3

   In the same pan, melt butter and add shallots. Sauté for 2-3 minutes until they begin to soften, then add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the Dijon mustard, coating the shallots and garlic evenly. Add the wine and stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.

   Tip: Those browned bits contain concentrated flavor—don't skip this deglazing step.

5. 5

   Arrange the cabbage wedges around the rabbit pieces in the pan, nestling them among the meat. Tuck the thyme sprigs and bay leaves throughout the dish.

   Tip: The cabbage will soften and absorb the savory cooking liquid as it roasts.

6. 6

   Cover the roasting pan with foil and transfer to the preheated oven. Roast for 35-40 minutes, then remove the foil and cook for an additional 10-15 minutes until the rabbit is tender and the cabbage edges are caramelized.

   Tip: The rabbit is done when the meat pulls easily from the bones and registers 160°F (71°C) internally.

7. 7

   Remove from oven and let rest for 5 minutes. Discard the thyme sprigs and bay leaves. Transfer rabbit and cabbage to a serving platter and pour the pan juices over the top.

   Tip: Resting allows the juices to redistribute throughout the meat, keeping it moist and tender.

8. 8

   Taste the pan sauce and adjust seasoning with additional salt and pepper as needed before serving.