Herb-Infused Rack of Rabbit with Creamy Dijon Sauce

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

1. Preheat the oven to 400°F (200°C).
2. Season the rack of rabbit with salt and black pepper. Ensure it's evenly coated.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the rack of rabbit on all sides until it's nicely browned, approximately 2 minutes per side.
5. Add the rosemary and thyme sprigs to the skillet, allowing the herbs to infuse their flavor into the meat.
6. 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.
7. Remove the skillet from the oven and transfer the rabbit to a cutting board. Let it rest for 5 minutes.
8. In the same skillet, melt the butter over medium heat.
9. Add the shallots and garlic and sauté until softened, about 2 minutes.
10. Deglaze the skillet with white wine, scraping up any browned bits from the bottom. This will enhance the flavor of the sauce.
11. Stir in the chicken broth and Dijon mustard. Allow the mixture to simmer for 5 minutes.
12. Stir in the heavy cream and continue to simmer for an additional 2 minutes until the sauce thickens.
13. Remove the sauce from heat and stir in the chopped parsley.
14. Slice the rack of rabbit into individual chops and serve with the creamy Dijon sauce. Enjoy!