Roasted Rabbit with Courgette

Instructions

1. 1

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

   Tip: Drying the meat ensures better browning and crispier skin.

2. 2

   Heat 3 tablespoons of olive oil in a large roasting pan over medium-high heat. Brown the rabbit pieces in batches for 3-4 minutes per side until golden, then set aside on a plate.

   Tip: Don't overcrowd the pan; work in two batches if necessary for even browning.

3. 3

   In the same pan, reduce heat to medium and add the minced garlic and shallots. Cook for 2 minutes until fragrant, stirring occasionally.

4. 4

   Return all rabbit pieces to the pan and nestle them amongst the aromatics. Pour the white wine and chicken stock around the meat, then scatter the thyme and rosemary sprigs over top.

   Tip: The liquid should reach about halfway up the rabbit pieces.

5. 5

   Cover the pan with foil and roast in a preheated 180°C oven for 25 minutes.

6. 6

   While the rabbit roasts, toss the courgette slices in the remaining 2 tablespoons of olive oil, lemon zest, salt, and pepper.

7. 7

   Remove the foil from the roasting pan and arrange the courgette slices around the rabbit. Squeeze the lemon juice over everything and return to the oven uncovered for 15-18 minutes until courgettes are tender and lightly caramelised.

   Tip: The rabbit is done when the meat is tender and pulls easily from the bone.

8. 8

   Remove from the oven and let rest for 5 minutes. Taste the pan juices and adjust seasoning if needed before serving.

   Tip: Resting allows the juices to redistribute, keeping the meat moist.