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.
- 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.