Roasted Rabbit with Tomato

Instructions

1. 1

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

   Tip: Drying the meat helps it develop a better crust during roasting.

2. 2

   Heat olive oil in a large Dutch oven 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: Do not overcrowd the pan; this ensures proper browning rather than steaming.

3. 3

   In the same pot, sauté the minced garlic and shallots for 2 minutes until fragrant, stirring occasionally to prevent burning.

4. 4

   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it reduce by half, about 3 minutes.

   Tip: These browned bits contain tremendous flavor and should not be wasted.

5. 5

   Add the crushed tomatoes, chicken stock, oregano, rosemary sprigs, and thyme sprigs to the pot. Stir well to combine.

6. 6

   Return the browned rabbit pieces to the pot, nestling them into the tomato sauce. Bring to a simmer, cover with the lid slightly ajar, and roast in a preheated 375°F (190°C) oven for 40-45 minutes.

   Tip: The meat should be fork-tender and easily pull away from the bones when done.

7. 7

   Remove from the oven and taste the sauce. Adjust seasoning with additional salt and pepper as needed. Discard the herb sprigs.

8. 8

   Serve the rabbit pieces in shallow bowls with the tomato sauce spooned over top. Garnish with fresh parsley if desired and pair with crusty bread or pasta.

   Tip: This dish pairs beautifully with polenta or creamy mashed potatoes to soak up the flavorful sauce.