Rabbit baked with thyme
8 servings
60 minutes
Thyme-roasted rabbit is a classic French dish that combines simplicity and exquisite flavor. Traditionally prepared in rural regions of France from fresh meat seasoned with aromatic herbs, thyme adds a spicy and slightly earthy note, while dry white wine enhances the depth of flavor. Garlic-roasted potatoes absorb the meat's juices, achieving a tender texture. Rabbit marinated in olive oil and lemon juice becomes juicy and tender. This dish is perfect for a cozy family dinner or festive gathering, especially paired with a glass of good white wine. It reveals the flavor nuances of French cuisine, offering a harmonious blend of simple and natural ingredients.
1
Cut the rabbit into pieces: the best are the thighs, which can be cut carefully, while the rest of the carcass can be chopped into roughly equal parts.
2
Mix olive oil with a large pinch of salt and pepper, lemon juice, and a lot of thyme, then marinate the rabbit in this mixture for three hours.
- Olive oil: 200 ml
- Lemon: 2 pieces
- Thyme: 50 g
- Rabbit: 2 pieces
- Salt: to taste
3
After three hours, transfer the rabbit to a baking tray (preferably two, as one may not fit), sprinkle with salted raw potato slices and garlic heads, and place in an oven preheated to 180 degrees for forty minutes.
- Potato: 1 kg
- Garlic: 4 heads
- Salt: to taste
4
Ten minutes before the end, pour dry wine into the baking tray, increase the temperature to 200 degrees, and keep the rabbit and potatoes in the oven until done. Serve drizzled with the juice from the tray.
- Dry white wine: 100 ml