Roasted Rabbit with Garlic

Instructions

1. 1

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

   Tip: Dry meat ensures better browning and crispier skin.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, arrange rabbit pieces skin-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for 3 minutes. Transfer to a plate.

   Tip: Don't overcrowd the pan; work in batches if needed.

3. 3

   In the same skillet, add sliced shallots and cook for 2 minutes until softened. Add halved garlic cloves and fresh thyme sprigs, stirring constantly for 1 minute until fragrant.

   Tip: Watch the garlic carefully to prevent burning.

4. 4

   Pour in white wine and use a wooden spoon to deglaze the pan, scraping up any browned bits. Stir in chicken stock and Dijon mustard until well combined.

   Tip: The deglazing step adds tremendous depth of flavor.

5. 5

   Return the rabbit pieces to the skillet, nestling them among the garlic and shallots. Dot the top with butter and season the sauce lightly with salt and pepper.

   Tip: Arrange pieces skin-side up for best presentation.

6. 6

   Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the rabbit is cooked through and the internal temperature reaches 160°F (71°C) at the thickest part.

   Tip: Rabbit is leaner than chicken, so avoid overcooking or it will become tough.

7. 7

   Remove from the oven and let rest for 5 minutes. Garnish with fresh lemon zest and additional thyme leaves if desired. Spoon the pan sauce and roasted garlic over each portion.

   Tip: Resting allows juices to redistribute throughout the meat.

8. 8

   Serve immediately with crusty bread, roasted potatoes, or polenta to soak up the delicious garlic-wine sauce.