Roasted Rabbit with Watercress

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat the rabbit pieces dry with paper towels. In a small bowl, combine the crushed garlic, thyme, and rosemary sprigs.

   Tip: Dry rabbit ensures better browning and crisper skin.

2. 2

   Rub 3 tablespoons of olive oil over all rabbit pieces, then season generously with sea salt and black pepper. Press the herb and garlic mixture onto the meat, distributing evenly.

   Tip: Reserve a few herb sprigs to place on top for visual appeal during roasting.

3. 3

   Arrange rabbit pieces on a roasting pan, skin-side up, and roast for 35-40 minutes until the meat is golden brown and cooked through (internal temperature 160°F/71°C).

   Tip: Rotate the pan halfway through cooking for even browning.

4. 4

   While the rabbit roasts, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add sliced shallots and cook until crispy and golden, about 8-10 minutes. Transfer to a paper towel-lined plate.

   Tip: Keep shallots in a warm place so they remain crispy until serving.

5. 5

   In a small bowl, whisk together Dijon mustard, red wine vinegar, whole grain mustard, honey, and lemon juice to create the vinaigrette.

   Tip: Taste and adjust acidity or sweetness to your preference before using.

6. 6

   Toss the fresh watercress with the vinaigrette and arrange on serving plates as a bed for the roasted rabbit.

   Tip: Dress the watercress just before serving to keep it crisp and vibrant.

7. 7

   Remove rabbit from oven and allow to rest for 5 minutes. Place roasted rabbit pieces over the watercress salad and garnish generously with crispy shallots.

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

8. 8

   Drizzle any pan juices from the roasting tray over the top and serve immediately while the rabbit is still warm.

   Tip: The warm rabbit slightly wilts the watercress while maintaining its peppery bite—perfect contrast.