Rabbit in the pan

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Rabbit in the pan
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  • Gluten Free
  • Lactose Free
  • Difficulty: Very easy
  • Prep time: 10 min
  • Cook time: 45 min
  • Serving: 4 persone
  • Cost: Low

PRESENTATION

The pan-seared rabbit is a rustic and flavorful second course, perfect for bringing a classic homemade dish to the table with just a few simple steps. The rabbit is browned over high heat until it gets a crispy golden crust, then deglazed with white wine to enhance its flavor. The result is a succulent dish, enveloped in a rich and fragrant cooking base that makes every bite irresistible. Thanks to slow cooking, the meat remains tender and juicy. You can serve the pan-seared rabbit during a family lunch or a dinner with friends, to rediscover the pleasure of traditional recipes that won't keep you in the kitchen for too long.

If you are looking for other rabbit recipes, don't miss out on:

INGREDIENTS
Rabbit 1.75 lbs (735 g) - in pieces
Garlic 1 clove - poached
Extra virgin olive oil 2 tbsp (30 g)
White wine 6 glasses (170 g)
Sage to taste
Rosemary to taste
Salt to taste
Black pepper to taste
Preparation

How to prepare Rabbit in the pan

To prepare the pan-seared rabbit, first pour the oil into a non-stick pan, place the rabbit pieces inside, and add the garlic in its skin 1. Sear over high heat for a few minutes on both sides of the meat, then deglaze with white wine 2 and let all the alcohol evaporate 3.

Season with salt and pepper 4, then add a few sage leaves and some rosemary sprigs 5. Cover with a lid 6 and cook over low heat for 30 minutes.

When the meat is cooked, remove the lid, add half a glass of water, and continue cooking for another 10 minutes, or until a sufficiently thick cooking base forms 7. Plate and add a generous spoonful of the cooking base over the meat 8. The pan-seared rabbit is ready to be served 9.

Storage

The pan-seared rabbit can be stored in the refrigerator, in a closed container, for 1-2 days. Before serving it again, heat it in a pan over low heat, adding a little water or broth to keep the meat tender.

Advice

For a more intense flavor, you can replace white wine with red wine. For a more substantial dish, you can add diced potatoes during the last 20 minutes of cooking, or sauté porcini or champignon mushrooms separately and add them to the meat in the last minutes of cooking. In addition to rosemary and sage, you can add other herbs such as thyme, bay leaf, or marjoram.

For the translation of some texts, artificial intelligence tools may have been used.
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