Herb-Crusted Rabbit with Red Wine Reduction

1.Preheat your oven to 375°F (190°C).

2.Season the rabbit pieces with salt and black pepper on all sides.

3.In a large ovenproof skillet, heat olive oil and butter over medium-high heat.

4.Add the rabbit pieces to the skillet and sear them until golden brown on all sides, about 3-4 minutes per side. Remove the rabbit from the skillet and set aside.

5.In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

6.Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the skillet.

7.Stir in the Dijon mustard, rosemary, thyme, and parsley. Let the mixture simmer for about 5 minutes to reduce slightly.

8.Return the rabbit pieces to the skillet, spooning some of the sauce over them.

9.Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the rabbit is cooked through and tender.

10.Remove the skillet from the oven and transfer the rabbit pieces to a serving platter.

11.Place the skillet back on the stove over medium heat. Sprinkle flour into the sauce and whisk continuously until the sauce thickens, about 2-3 minutes.

12.Adjust seasoning with salt and pepper to taste.

13.Pour the red wine reduction sauce over the rabbit pieces on the serving platter.

14.Garnish with additional fresh herbs if desired and serve immediately.