Rabbit Breast

1.Season the rabbit breasts with salt and pepper on both sides.

2.Heat the olive oil in a large skillet over medium heat. Add the rabbit breasts and cook for 3-4 minutes on each side, until browned and cooked through. Remove the rabbit from the skillet and set aside.

3.In the same skillet, add the minced garlic and rosemary. Cook for 1 minute, until fragrant.

Sauce Add the chicken broth, red wine, balsamic vinegar, honey, and Dijon mustard to the skillet. Bring to a simmer and cook for 5 minutes to reduce the sauce.

5.Return the rabbit breasts to the skillet and coat them with the sauce.

Serve Serve the rabbit breasts with mashed potatoes and steamed vegetables.