Pan Roasted Rabbit Recipe with Garlic and Herbs

Prepare the Rabbit

1. Season the rabbit pieces generously with salt and pepper. Let them sit at room temperature for 15-20 minutes.

Sear the Rabbit

1. Heat olive oil in a large, heavy skillet over medium-high heat. When the oil is hot, add the rabbit pieces, making sure not to overcrowd the pan. Sear the rabbit until golden brown on all sides, about 4-5 minutes per side. Remove the rabbit from the skillet and set aside.

Sauté Aromatics

1. In the same skillet, lower the heat to medium. Add the crushed garlic and chopped onion. Sauté until fragrant and softened, about 3 minutes.

Add Herbs and Liquids

1. Add the rosemary and thyme sprigs to the skillet, followed by the white wine. Let the wine simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring to a gentle simmer.

Cook the Rabbit

1. Return the rabbit pieces to the skillet, nestling them into the sauce. Cover the skillet and let the rabbit cook over medium-low heat for 20-25 minutes or until the meat is tender and cooked through.

Finish the Sauce

1. Remove the rabbit from the skillet and keep warm. Discard the herb sprigs. Increase the heat and let the sauce reduce slightly. Stir in the butter and lemon juice, and adjust the seasoning with salt and pepper if needed.

Serve

1. Place the rabbit pieces on a serving platter and spoon the sauce over the top. Garnish with fresh parsley. Serve with roasted vegetables, mashed potatoes, or crusty bread.