
Want more deliciousness? Follow me on X @TeresasRecipes for the latest culinary creations and kitchen adventures!
Herb-Infused Rack of Rabbit with Creamy Dijon Sauce
Indulge in this elegant and refined dish that celebrates the delicate flavor of rabbit. This recipe features a tender rack of rabbit seasoned with a medley of fresh herbs and seared to perfection. It's served with a rich and creamy Dijon sauce that's seasoned with shallots, garlic, and a splash of white wine, making every bite a symphony of flavors. This dish, with its French origins, brings a touch of sophistication to your dining table and is perfect for special occasions.
Servings: 2
Ingredients
- Fresh parsley
- 2 tablespoons, finely chopped
- Heavy cream
- 1/2 cup
- Dijon mustard
- 2 tablespoons
- Chicken broth
- 1/2 cup
- White wine
- 1/4 cup
- Garlic
- 2 cloves, minced
- Shallots
- 2, finely chopped
- Butter
- 1 tablespoon
- Black pepper
- 1/2 teaspoon
- Salt
- 1 teaspoon
- Fresh thyme
- 1 tablespoon, chopped
- Fresh rosemary
- 1 tablespoon, chopped
- Olive oil
- 2 tablespoons
- Rack of rabbit
- 1
Instructions
- Preheat the oven to 400°F (200°C).
- Season the rack of rabbit with salt and black pepper. Ensure it's evenly coated.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the rack of rabbit on all sides until it's nicely browned, approximately 2 minutes per side.
- Add the rosemary and thyme sprigs to the skillet, allowing the herbs to infuse their flavor into the meat.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the rabbit reaches an internal temperature of 160°F (71°C). Please note that rabbit meat should not be undercooked.
- Remove the skillet from the oven and transfer the rabbit to a cutting board. Let it rest for 5 minutes.
- In the same skillet, melt the butter over medium heat.
- Add the shallots and garlic and sauté until softened, about 2 minutes.
- Deglaze the skillet with white wine, scraping up any browned bits from the bottom. This will enhance the flavor of the sauce.
- Stir in the chicken broth and Dijon mustard. Allow the mixture to simmer for 5 minutes.
- Stir in the heavy cream and continue to simmer for an additional 2 minutes until the sauce thickens.
- Remove the sauce from heat and stir in the chopped parsley.
- Slice the rack of rabbit into individual chops and serve with the creamy Dijon sauce. Enjoy!
Dietary Information
Servings: 2 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 450 • Fat: 30g • Carbs: 5g • Protein: 40g • Sodium: 800mg • Sugar: 3g
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...
Selecting wines...