Roasted Rabbit with Pak Choi

Instructions

1. 1

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

   Tip: Dry rabbit ensures better browning and crispier skin during roasting.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the rabbit pieces for 3-4 minutes per side until golden brown. Remove and set aside on a plate.

   Tip: Don't overcrowd the pan; this allows proper browning and sealing of the meat.

3. 3

   In the same skillet, add the remaining olive oil and sauté the crushed garlic and minced ginger for 1 minute until fragrant.

   Tip: Watch carefully to prevent burning, which would create bitterness.

4. 4

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce by half, about 2 minutes.

   Tip: These caramelized bits add wonderful depth of flavor to your sauce.

5. 5

   Return the rabbit pieces to the skillet and add the chicken stock and fresh thyme sprigs. Bring to a simmer, cover loosely with foil, and transfer to a preheated 180°C oven for 25-30 minutes until the rabbit is tender.

   Tip: The internal temperature should reach 70°C for safe consumption.

6. 6

   In the last 10 minutes of cooking, arrange the halved pak choi around the rabbit pieces in the skillet, nestling them into the braising liquid.

   Tip: This timing ensures the pak choi is tender but still maintains its structure and vibrant color.

7. 7

   While the dish finishes cooking, whisk together soy sauce, honey, and sesame oil in a small bowl to create the glaze.

   Tip: The honey balances the saltiness of soy sauce and adds subtle sweetness.

8. 8

   Remove the skillet from the oven and drizzle the soy-ginger glaze over the rabbit and pak choi. Toss gently to coat everything evenly. Return to the oven for 3-4 minutes to set the glaze.

   Tip: Brief additional cooking melds the flavors beautifully without drying out the meat.