Simple Oven-Roasted Rabbit with Garlic and Herbes de Provence
Main Course · Provencal Recipes · Rabbit · Taste · Viktorija TodorovskaRabbit is often served in France as an alternative protein to chicken, pork or other meat. This oven-roasted rabbit is flavoured with garlic and herbs that are traditionally found in Provence. The recipe requires very little prep time and just like a roast chicken it will fill your home with savoury aromas. This main dish is found in Provence Food and Wine: The Art of Living
a cookbook and reflection on the easy lifestyle in Provence, and it includes photos by François Millo.
Rabbit with Garlic Lapin à l’ail
This is a simply and quick recipe, but the flavor is fantastic! The garlic and herbs give the rabbit the flavors typical of the hill in the interior of Provence. This robust dish pairs well with a well-structured, aromatic, and tannin wine: a red from the interior of Provence, Sainte Victoire, Coteaux d’Aix en Provence or Coteaux Varois en Provence is the perfect pairing. This dish can be served with tomatoes à la provençale or roasted potatoes.
Ingredients
- 1 Rabbit cut into 6 pieces, about 3 pounds
- 2 tablespoons extra virgin olive oil
- 1 head garlic
- 1 bouquet garni (2-3 springs thyme, 1 sprig rosemary, 2 bay leaves)
- 2 cups dry white wine
- sea salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- In a large Dutch oven, warm up the olive oil over medium heat and brown the rabbit well on all sides, 8 to 10 minutes.
- Add the garlic cloves (unpeeled) and the bouquet garni and continue cooking for 2 minutes.
- Season with salt and pepper, add the wine, and stir well to release any browned bit from the bottom. Cover and cook in the oven for 25 minutes.
- Take out of the oven, discard bouquet garni and serve warm.
- Magnifique!
Tried this recipe?Let us know how it was!
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Artichokes à la Barigoule a Classic Provencal Recipe
June 15, 2018
When perky artichokes announce the arrival of warmer weather, it is time to revisit Artichokes à la Barigoule a Provençal delight, rich, flavorful and complex. Fresh artichokes are usually available in local markets from spring through late summer. The garlic, carrots and fresh herbs give the dish its flavour. You can make this dish vegetarian by omitting the bacon.…
Back In Stock! Herbes de Provence From Canada’s Okanagan Valley
October 15, 2024
The Okanagan Lavender & Herb Farm is one of over 5,400 farms in western Canada’s Thompson-Okanagan Region. This family-operated farm grows flowers and herbs on its property, producing high-quality botanical products. They sell products for face and skin care, aromatherapy, and culinary items such as herbes de Provence. Shop for Okanagan Lavender & Herb Farm …
Classic French Recipe Baked Rabbit with Mustard Cream
March 27, 2017
This is a classic French dish using rabbit and Dijon mustard but, if you really don’t want to cook rabbit, then substitute chicken thighs.…
Salsa marò or fava bean pesto
August 27, 2015
Just like last August’s post on a similar subject, I arrived in France four days ago with broad beans (fava beans) from the UK. This time, however, there was a recipe on my agenda that had been there for too long and I had ran out of time to get to it back home. Here …
No Comment