Roasted Rabbit with Parsnip and Thyme Glaze

Instructions

1. 1

   Preheat oven to 200°C (180°C fan). Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Dry rabbit ensures better browning and crisper skin.

2. 2

   Heat 2 tablespoons of olive oil in a large heavy-bottomed roasting pan over medium-high heat. Brown the rabbit pieces in batches for 3-4 minutes per side until golden, then transfer to a plate.

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

3. 3

   In the same pan, add remaining olive oil and sauté the shallots and parsnips for 5 minutes until lightly caramelized. Add minced garlic and cook for 1 minute until fragrant.

   Tip: Caramelizing the vegetables adds depth to the final sauce.

4. 4

   Whisk together the dijon mustard, honey, and lemon zest in a small bowl. Pour the wine into the pan and scrape up any browned bits from the bottom.

   Tip: This deglazing step captures all the flavorful caramelized bits.

5. 5

   Return the rabbit pieces to the pan, nestling them among the parsnips. Pour the stock over the rabbit and brush the mustard-honey mixture over each piece. Scatter fresh thyme sprigs on top.

   Tip: Arranging the rabbit on top of the vegetables prevents them from becoming too soft.

6. 6

   Cover the pan with foil and roast in the preheated oven for 35-40 minutes until rabbit is tender and cooked through (internal temperature 70°C).

   Tip: Rabbit cooks faster than chicken, so don't overcook or it will become dry.

7. 7

   Remove foil and squeeze fresh lemon juice over the dish. If desired, reduce the pan juices on the stovetop over medium-high heat for 3-4 minutes to concentrate flavors.

   Tip: The sauce should be glossy and coat the back of a spoon lightly.

8. 8

   Transfer rabbit and parsnips to serving plates, drizzle with the pan sauce, and garnish with fresh thyme leaves and lemon zest before serving.