Roasted Rabbit with Spring Peas and Thyme

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Drying the meat ensures better browning and a more flavorful crust.

2. 2

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

   Tip: Don't overcrowd the pan; this helps achieve a proper sear rather than steaming the meat.

3. 3

   In the same skillet, melt butter and sauté the minced garlic and pearl onions for 2 minutes until fragrant and the onions begin to soften.

4. 4

   Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, approximately 2 minutes.

   Tip: This technique, called deglazing, captures all the flavorful browned bits and creates depth in your sauce.

5. 5

   Add the broth and stir in the Dijon mustard until well combined. Return the rabbit pieces to the skillet and nestle them among the onions. Add the thyme and rosemary sprigs.

6. 6

   Transfer the skillet to the preheated oven and roast uncovered for 25-30 minutes until the rabbit is tender and cooked through (internal temperature of 160°F).

   Tip: Rabbit cooks faster than chicken, so avoid overcooking, which can make it dry.

7. 7

   Remove the skillet from the oven and stir in the fresh peas. Return to the oven for an additional 5 minutes to heat the peas through.

   Tip: Adding peas at the end preserves their bright color and tender texture.

8. 8

   Remove and discard the herb sprigs. Taste the sauce and adjust seasoning with additional salt and pepper as needed. Serve the rabbit and peas hot with the pan sauce spooned over the top.

   Tip: For a richer sauce, whisk in 1 tablespoon of crème fraîche just before serving.