Roasted Rabbit with Lotus Root

Instructions

1. 1

   Preheat oven to 200°C. Season rabbit pieces generously with salt and pepper on both sides.

   Tip: Pat the rabbit very dry before seasoning to ensure better browning.

2. 2

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

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

3. 3

   In the same skillet, add the sliced shallots and cook for 2 minutes until softened. Add minced garlic and cook for another minute until fragrant.

   Tip: Scrape up the browned bits from the bottom of the pan to build flavor.

4. 4

   Stir in the Dijon mustard, then deglaze the pan with white wine, scraping to incorporate all the flavorful bits. Let simmer for 2 minutes.

   Tip: The mustard adds a subtle tang that complements rabbit beautifully.

5. 5

   Return the rabbit to the skillet, nestling the pieces among the aromatics. Add thyme and rosemary sprigs, then pour in the chicken stock. Bring to a simmer.

   Tip: The liquid should partially cover the rabbit for even cooking.

6. 6

   Cover the skillet and transfer to the preheated oven for 25 minutes.

7. 7

   Meanwhile, toss lotus root slices with the remaining 2 tablespoons of olive oil, salt, and pepper. Spread on a separate baking sheet and roast for 20 minutes, stirring halfway through, until golden and crispy at the edges.

   Tip: Roast the lotus root in the same oven alongside the rabbit for timing convenience.

8. 8

   Remove the rabbit from the oven and stir in the butter. Taste the sauce and adjust seasoning as needed. The rabbit should be tender and easily pierced with a fork.

   Tip: If the sauce seems too thin, simmer on the stovetop for 5 minutes to reduce and concentrate flavors.

9. 9

   Arrange the rabbit pieces on serving plates, spoon the pan sauce over the top, and garnish with the roasted lotus root chips and fresh herbs.

   Tip: Serve immediately while the lotus root maintains its crispy texture.