Roasted Rabbit with Celery

Instructions

1. 1

   Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Dry meat ensures better browning and crisping of the exterior.

2. 2

   Heat olive oil in a large Dutch oven or roasting pan over medium-high heat. Working in batches, brown the rabbit pieces for 3-4 minutes per side until golden, then transfer to a plate.

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

3. 3

   In the same pot, add crushed garlic and shallots, sautéing for 1-2 minutes until fragrant and softened slightly.

   Tip: Scrape up any browned bits from the bottom of the pan for extra flavor.

4. 4

   Add the celery pieces and celery root chunks, stirring to coat with oil. Cook for 3-4 minutes until they begin to soften and lightly caramelize.

   Tip: Caramelizing the vegetables adds a subtle sweetness that complements the rabbit.

5. 5

   Pour in the white wine, using a wooden spoon to deglaze the pot by scraping up any stuck-on bits. Let it reduce by half, about 2 minutes.

   Tip: The reduction concentrates the wine's acidity and adds depth to the sauce.

6. 6

   Stir in the chicken stock and dijon mustard until well combined. Return the rabbit pieces to the pot and nestle them among the vegetables.

   Tip: The mustard adds a subtle tang that enhances the rabbit's delicate flavor.

7. 7

   Tuck the thyme and rosemary sprigs into the pot. Cover and transfer to a preheated 375°F oven.

   Tip: Covering the pot keeps the rabbit moist during roasting.

8. 8

   Roast for 40-45 minutes until the rabbit is very tender and cooked through, and the celery is soft and caramelized.

   Tip: The internal temperature should reach 160°F for fully cooked rabbit.

9. 9

   Remove from the oven and discard the herb sprigs. Taste the braising liquid and adjust seasoning with additional salt and pepper as needed.

   Tip: The cooking liquid becomes a rich sauce—ensure it's well-seasoned before serving.

10. 10

    Divide the rabbit and vegetables among serving bowls and spoon the braising liquid over top. Serve immediately with crusty bread.

    Tip: The flavorful liquid is essential—don't skip spooning it over each serving.