Roasted Rabbit with Cucumber

Instructions

1. 1

   Preheat oven to 400°F. Pat rabbit pieces dry with paper towels and season both sides generously with salt and pepper.

   Tip: Drying the meat helps achieve better browning and crispier skin.

2. 2

   Heat olive oil in a large ovenproof skillet over medium-high heat. Working in batches, sear rabbit pieces for 3-4 minutes per side until golden brown. Set aside on a plate.

   Tip: Don't overcrowd the pan—this prevents proper browning.

3. 3

   In the same skillet, add minced garlic and sliced shallot, sautéing for 2 minutes until fragrant. Pour in white wine to deglaze, scraping up browned bits from the pan bottom.

   Tip: The browned bits add deep flavor to your sauce.

4. 4

   Return rabbit pieces to the skillet and add chicken broth, lemon juice, thyme, and rosemary. Bring to a simmer on the stovetop.

5. 5

   Transfer the skillet to the preheated oven and roast uncovered for 30-35 minutes until rabbit meat is tender and internal temperature reaches 160°F.

   Tip: Rabbit cooks faster than chicken, so check doneness early to avoid drying it out.

6. 6

   While rabbit roasts, prepare the cucumber salad by combining sliced cucumber with fresh dill, red wine vinegar, and a pinch of salt and pepper. Let sit at room temperature.

   Tip: The cucumber will release its own liquid, creating a light broth naturally.

7. 7

   Remove skillet from oven and carefully transfer rabbit pieces to a serving platter. Strain the cooking liquid through a fine-mesh sieve into a saucepan.

8. 8

   Simmer the strained liquid over medium heat for 3-4 minutes to concentrate flavors slightly. Taste and adjust seasoning as needed.

   Tip: This creates a light pan sauce without reducing too much.

9. 9

   Arrange roasted rabbit on plates with cucumber salad on the side. Garnish with fresh lemon slices and a drizzle of the pan sauce.

   Tip: Serve while rabbit is still warm for the best flavor and texture.