Roasted Rabbit with Potato and Herb Jus

Instructions

1. 1

   Preheat your oven to 425°F. Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Dry rabbit ensures better browning and a crispier exterior.

2. 2

   Heat 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. Set aside on a plate.

   Tip: Don't overcrowd the pan; give each piece space for even browning.

3. 3

   In the same skillet, add the potato halves and sauté for 4-5 minutes until they begin to soften and take on light color.

   Tip: Stir occasionally for even cooking.

4. 4

   Return the rabbit pieces to the skillet, nestling them among the potatoes. Add smashed garlic, shallots, thyme sprigs, and rosemary sprigs around the meat.

5. 5

   Transfer the skillet to the preheated oven and roast uncovered for 35-40 minutes, stirring the potatoes halfway through, until the rabbit is cooked through and potatoes are tender and golden.

   Tip: The internal temperature of rabbit should reach 160°F.

6. 6

   Remove the skillet from the oven and carefully pour off all but 1 tablespoon of pan fat. Place the skillet on the stovetop over medium-high heat and add the white wine, scraping up any browned bits from the bottom.

   Tip: This deglazing step builds rich, complex flavors.

7. 7

   Add the chicken stock and Dijon mustard, bringing to a simmer. Cook for 3-4 minutes until slightly reduced.

8. 8

   Remove from heat and whisk in the cold butter pieces one at a time, creating a silky emulsified sauce. Taste and adjust seasoning with salt and pepper if needed.

   Tip: The butter creates a luxurious finish to the jus.

9. 9

   Plate the rabbit and potatoes, discard the herb sprigs, and spoon the warm jus over everything. Serve immediately while hot.

   Tip: Garnish with fresh thyme if desired for presentation.