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Simple Oven-Roasted Rabbit with Garlic and Herbes de Provence

Main Course · Provencal Recipes · Rabbit · Taste · Viktorija Todorovska

Rabbit 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 Livingblank a cookbook and reflection on the easy lifestyle in Provence, and it includes photos by François Millo.

Apt Market garlic @PerfProvence

Oven-Roasted Rabbit with Garlic and Herbes de Provence

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 people

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!
    Spring Dinner Party Provence @PerfProvence
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From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour

Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.

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It never ceases to amaze me how most people know exactly what pesto is yet when you mention the term pistou, it’s blank faces all round. This no-nut French cousin of pesto is just as delicious and even easier to make. No toasting of pine nuts required here. So, Explore this Post…
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Viktorija Todorovska

A Mediterranean soul, Viktorija Todorovska loves nothing better than exploring the foods, wines, and trails of this sunny region, savouring life. Currently living in Nice, she immerses herself in the art of living

Cookbook author, teacher, and sommelier, Viktorija is passionate about sharing her knowledge of food and wine with the world. She writes, teaches classes and guides travellers through her favourite towns and villages. Find out more about Viktorija on her website Sip Taste Share.

Meet Viktorija and discover the secrets of Provencal rosé during her weekly Rosé Wine Tasting with Niçoise Street Food class at Les Petits Farcis in Nice's Old Town.

Check out Viktorija’s books on Provence:

Provence Food and Wine: The Art of Living
and
Nice Cuisine and the Art of Living

Don't forget to follow Viktorija on social media (links below).

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