Roasted Rabbit with Garlic and Olives
Elevate your dinner table with this rustic and elegant Roasted Rabbit with Garlic and Olives recipe, a Mediterranean-inspired dish that delivers incredible flavor with minimal effort. Tender, golden-browned rabbit pieces are slow-roasted in a fragrant blend of white wine, chicken stock, and aromatic herbs like rosemary and thyme, infusing the meat with delicate, earthy notes. The addition of briny green olives, sweet roasted garlic, and a zing of fresh lemon zest perfectly balances the richness of the dish. With a crispy caramelized finish in the oven and a garnish of chopped parsley for brightness, this dish is as visually stunning as it is delicious. Ideal for entertaining or a cozy family meal, serve it with crusty bread or roasted potatoes to soak up the luscious pan juices and savor every last bite.
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Recipe Information
Ingredients
- 1 whole (about 2.5 lbs), jointed rabbit
- 3 tablespoons olive oil
- 8 cloves, peeled and crushed garlic
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 cup dry white wine
- 0.5 cup chicken stock
- 1 cup, pitted and halved green olives
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (freshly ground, or to taste) black pepper
- 1 teaspoon (from 1 lemon) lemon zest
- 2 tablespoons, chopped parsley
Instructions
Preheat your oven to 375°F (190°C).
Pat the jointed rabbit pieces dry with paper towels and season all over with the salt and black pepper.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the rabbit pieces on both sides until golden brown, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Remove the browned rabbit and set aside.
Reduce the heat to medium and add the crushed garlic cloves to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn them.
Add the rosemary and thyme sprigs to the skillet, then pour in the dry white wine. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Stir in the chicken stock and bring the mixture to a gentle simmer.
Return the seared rabbit pieces to the skillet, nestling them into the liquid. Scatter the halved olives around the rabbit.
Cover the skillet with a lid or tightly with foil and transfer it to the preheated oven. Roast for 45 minutes, basting the rabbit with the pan juices once or twice during cooking.
Remove the lid or foil and increase the oven temperature to 400°F (200°C). Roast for an additional 10-15 minutes to allow the rabbit to develop a slightly caramelized surface.
Carefully remove the skillet from the oven. Check that the rabbit is tender and cooked through; the internal temperature should reach 160°F (71°C).
Before serving, sprinkle the roasted rabbit with lemon zest and chopped parsley for a fresh pop of flavor.
Serve the rabbit with its pan juices, olives, and garlic. Pair with crusty bread, roasted potatoes, or a light salad for a complete meal.
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 10285 mg | 447% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 3.2 g | ||
| Protein | 353.2 g | 706% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3747 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
