Roasted Rabbit with Kale

Instructions

1. 1

   Preheat oven to 200°C (400°F). Pat rabbit pieces dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Drying the rabbit helps achieve a better golden crust when roasting.

2. 2

   Heat 3 tablespoons of olive oil in a large roasting pan over medium-high heat. Working in batches, sear the rabbit pieces for 2-3 minutes per side until lightly browned, then transfer to a plate.

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

3. 3

   In the same pan, add the shallots and 3 minced garlic cloves, sautéing for 1-2 minutes until fragrant. Return the rabbit pieces to the pan and tuck the rosemary and thyme sprigs around them.

   Tip: The herbs infuse the meat with aromatic flavors during roasting.

4. 4

   Pour the vegetable stock into the pan and drizzle the rabbit with the remaining 2 tablespoons of olive oil. Transfer to the oven and roast uncovered for 30-35 minutes, basting halfway through with pan juices.

   Tip: Basting keeps the meat moist and helps develop a glossy exterior.

5. 5

   While the rabbit roasts, heat the butter with the remaining 3 minced garlic cloves in a large skillet over medium heat. Add the chopped kale and sauté for 5-7 minutes until tender and slightly crispy at the edges, stirring occasionally.

   Tip: Cook the kale until it softens but retains some texture for better mouthfeel.

6. 6

   When the rabbit is golden and cooked through (meat should be tender and slightly pulling from the bones), remove from the oven and squeeze the lemon juice over the pieces. Sprinkle with lemon zest.

   Tip: The lemon adds brightness and cuts through the richness of the rabbit meat.

7. 7

   Divide the roasted rabbit pieces and pan juices among four plates, arranging the kale alongside. Serve immediately while still warm.

   Tip: Serve with crusty bread to soak up the savory pan juices.