Prepare to embark on a culinary journey that will transport your taste buds straight to the rustic kitchens of France! This Pan Roasted Rabbit with Fresh Herbs recipe is not just a meal, but a gourmet experience that will elevate your cooking skills and impress even the most discerning food enthusiasts. Imagine tender, golden-brown rabbit pieces infused with aromatic rosemary and thyme, creating a dish that's both elegant and rustic - perfect for those looking to break away from ordinary dinner routines and explore the rich flavors of traditional French cuisine.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 rabbit, cut into pieces
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Remove the rabbit pieces from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat the rabbit pieces dry thoroughly with paper towels to remove excess moisture, which helps achieve a perfect golden-brown sear.
- Season the rabbit pieces generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- Chop the fresh rosemary and thyme finely, releasing their aromatic oils and preparing them for seasoning.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers and is nearly smoking.
- Carefully place the rabbit pieces skin-side down in the hot pan, allowing them to sear without moving for 4-5 minutes until a golden-brown crust forms.
- Flip the rabbit pieces and sprinkle the chopped fresh rosemary and thyme over the meat.
- Reduce heat to medium and continue cooking for an additional 15-20 minutes, turning occasionally to ensure even browning and cooking.
- Check the internal temperature of the thickest piece with a meat thermometer - it should reach 160°F (71°C) for safe consumption.
- Remove the rabbit from the pan and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice the rabbit pieces and arrange on a serving platter, garnishing with additional fresh herbs if desired.
Tips
- Temperature is Key: Always let your rabbit sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Moisture Management: Thoroughly pat the rabbit pieces dry to achieve that coveted golden-brown sear. Excess moisture is the enemy of a perfect crust!
- Herb Freshness Matters: Use freshly chopped herbs to maximize flavor intensity and aromatic oils.
- Pan Selection: A heavy-bottomed skillet or cast-iron pan is crucial for even heat and perfect browning.
- Don't Rush the Sear: Allow the rabbit to develop a beautiful golden crust by resisting the urge to move it too quickly in the pan.
- Internal Temperature is Crucial: Always use a meat thermometer to ensure the rabbit reaches 160°F (71°C) for safe and perfectly cooked meat.
- Resting is Essential: Let the meat rest for 5-7 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness and flavor.
Nutrition Facts
Calories: 445kcal
Carbohydrates: 1g
Protein: g
Fat: 20g
Saturated Fat: g
Cholesterol: 120mg
