Roast Rabbit with Garlic White Wine Sauce Dinner Recipe
4P Foods Team Member
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P Foods grocery delivery tote.
Hop on this recipe for your next dinner party. It serves 6 people and is a great centerpiece for holiday parties. You will need a large pan and a sharp knife to cook your rabbit correctly. Rabbit pairs well with roasted winter root vegetables like carrots, beets, and potatoes.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 1 4-6lbs. whole rabbit, sectioned for cooking
- 3 cloves garlic, diced
- 1 tbsp. olive oil
- 1 cup white wine
- ½ cup chicken stock
- Salt to taste
Directions
Preheat the oven to 350 degrees Fahrenheit.
Using a sharp knife cut the whole rabbit into sections: two front legs, two back legs, and two bust pieces.
Preheat your large pan to prepare for searing the rabbit. Add oil to the pan once it reaches medium-high heat. Add the rabbit to the pan and sear until brown on both sides. This will take about 5 minutes on each side. Season with salt.
Reduce the heat of the pan and add the chopped garlic. Brown the garlic in the pan with the rabbit.
Reduce the heat of the pan to medium-low heat and deglaze the white wine in the pan. Once the white wine has deglazed you will be left with a syrupy substance. Next, add the chicken stock to the pan. Season with salt again.
Move the pan into the preheated oven to roast the rabbit for 30 minutes.
Cook until the internal temperature of the rabbit is 150 degrees Fahrenheit. Allow the rabbit to rest before serving.