Discover the delightful flavors of French cuisine with our exquisite recipe for Saddle of Rabbit with Leeks and Rosemary! This dish not only showcases the tender, succulent meat of the rabbit but also elevates it with the aromatic goodness of fresh rosemary and the sweet, caramelized leeks. Perfect for a cozy dinner or an impressive gathering, this recipe is bound to tantalize your taste buds and leave your guests asking for seconds. Dive into the culinary world of French gastronomy and impress your loved ones with this elegant yet approachable dish that promises to be the star of your dining table!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 saddle of rabbit
- 2 leeks, sliced
- 2 tablespoons olive oil
- 1 cup chicken stock
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove the saddle of rabbit from refrigeration and let it come to room temperature for about 30 minutes before cooking. Pat the meat dry with paper towels to ensure proper browning.
- Preheat the oven to 375°F (190°C). Season the rabbit saddle generously with salt, pepper, and half of the chopped fresh rosemary on both sides.
- Heat olive oil in a large, heavy-bottomed oven-safe skillet or Dutch oven over medium-high heat. Carefully place the rabbit saddle into the hot pan and sear for 3-4 minutes on each side until golden brown.
- Remove the rabbit from the pan and set aside. In the same pan, add sliced leeks and sauté for 5-6 minutes until they become soft and slightly caramelized.
- Pour the chicken stock into the pan with the leeks, scraping the bottom to release any browned bits. Sprinkle the remaining rosemary into the liquid.
- Return the rabbit saddle to the pan, nestling it on top of the leeks. Cover the pan with a tight-fitting lid or aluminum foil.
- Transfer the pan to the preheated oven and roast for approximately 1 hour and 15 minutes, or until the rabbit is tender and reaches an internal temperature of 160°F (71°C).
- Remove from the oven and let the meat rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Slice the saddle carefully and serve with the braised leeks and pan juices. Garnish with additional fresh rosemary if desired.
Tips
- Choose the Right Rabbit: For the best flavor and tenderness, opt for a fresh, high-quality saddle of rabbit from your local butcher or specialty store.
- Room Temperature is Key: Allow the rabbit to come to room temperature before cooking; this ensures even cooking and better browning.
- Searing Matters: Don’t skip the searing step! This locks in the juices and adds a beautiful golden crust to the rabbit.
- Caramelize the Leeks: Take your time when sautéing the leeks. The sweeter, caramelized flavor they develop will enhance the overall dish.
- Use a Meat Thermometer: To ensure the rabbit is perfectly cooked, use a meat thermometer to check that it reaches an internal temperature of 160°F (71°C).
- Rest Before Slicing: Let the rabbit rest for 10-15 minutes after cooking. This allows the juices to redistribute, resulting in moist and flavorful slices.
- Garnish for Presentation: A sprinkle of fresh rosemary on top before serving not only adds a pop of color but also enhances the dish's aromatic appeal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 4g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
