Simple Oven-Roasted Rabbit with Garlic and Herbes de Provence
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 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
- 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
- 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.