Roasted Rabbit with Rocket

Instructions

1. 1

   Pat the rabbit pieces dry with paper towels and place in a large bowl. Add 3 tablespoons olive oil, crushed garlic, thyme sprigs, rosemary sprigs, salt, and pepper. Toss well to coat all pieces evenly, then cover and refrigerate for at least 30 minutes.

   Tip: Marinating longer (up to 4 hours) will develop deeper flavours.

2. 2

   Preheat your oven to 200°C (180°C fan). Arrange the marinated rabbit pieces skin-side up on a roasting pan, distributing the herbs around them.

   Tip: Use a large roasting pan to ensure pieces have space and roast evenly.

3. 3

   Roast for 40-45 minutes until the meat is tender and the skin is golden brown. The internal temperature should reach 70°C. Baste with pan juices halfway through cooking.

   Tip: Rabbit meat is lean, so avoid overcooking to prevent dryness.

4. 4

   While the rabbit roasts, prepare the vinaigrette by whisking together the remaining 3 tablespoons olive oil, lemon juice, minced shallots, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper.

   Tip: Make the vinaigrette just before serving to keep the shallots fresh and crisp.

5. 5

   Remove the rabbit from the oven and let it rest for 5 minutes while still on the pan.

   Tip: Resting allows the juices to redistribute, keeping the meat moist.

6. 6

   Dress the fresh rocket lightly with half of the vinaigrette and arrange on serving plates.

   Tip: Don't overdress the rocket as it wilts quickly.

7. 7

   Top each plate with 2 rabbit pieces and drizzle with the remaining vinaigrette and pan juices. Finish with shaved Parmesan cheese.

   Tip: Warm plates before serving for a more elegant presentation.