Teresa's Recipes
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.
Ingredients
- 2 tablespoons, finely chopped Fresh parsley
- 1/2 cup Heavy cream
- 2 tablespoons Dijon mustard
- 1/2 cup Chicken broth
- 1/4 cup White wine
- 2 cloves, minced Garlic
- 2, finely chopped Shallots
- 1 tablespoon Butter
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt
- 1 tablespoon, chopped Fresh thyme
- 1 tablespoon, chopped Fresh rosemary
- 2 tablespoons Olive oil
- 1 Rack of rabbit
Dietary Notes
- 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
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!
Tips
- For a more intense flavor, you can marinate the rabbit in olive oil, garlic, and herbs overnight. If rabbit is not to your liking, this recipe also works wonderfully with lamb.