Herb-Roasted Rabbit with Garlic and White Wine Sauce

A tender and flavorful rabbit main dish roasted with fresh herbs and garlic, finished with a delicate white wine and cream sauce. Perfect for a sophisticated yet simple meal.

Steps

1. Preheat oven to 180°C (350°F). 2. Rub the rabbit leg with olive oil, garlic, rosemary, thyme, salt, and pepper. 3. Place rabbit in a roasting pan and roast for 35-40 minutes, turning halfway, until golden and cooked through. 4. Remove rabbit and keep warm. 5. In a small pan, sauté shallot in a bit of olive oil until translucent. 6. Add white wine and simmer until reduced by half. 7. Stir in heavy cream and cook for 2 more minutes until sauce thickens. 8. Pour sauce over the rabbit before serving.

1 rabbit leg or portion 1 tbsp olive oil 2 cloves garlic, minced 1 sprig fresh rosemary 1 sprig fresh thyme Salt and pepper to taste 50 ml dry white wine 30 ml heavy cream 1 small shallot, finely chopped