Roast Rabbit Thighs with a White Wine Sauce
Succulent rabbit thighs are roasted until golden and crisp at the edges, seasoned simply with dried parsley, garlic, salt, and a splash of oil. The garlic infuses the meat as it cooks, while the parsley adds a gentle, herbaceous note. It's a rustic, no-fuss preparation that highlights the mild flavor of rabbit—perfect served with roasted potatoes, greens, or crusty bread.
Ingredients
Sauce
Instructions
-
Set your oven to 350 and let it preheat.
-
Line a sheet pan with aluminum foil.
-
Rub olive oil over the rabbit thighs then sprinkle with the parsley, garlic, salt, and pepper.
-
Bake for 20 minutes, or until internal temp reaches 155 degrees. Let rest for 5-10 minutes or while you finish the sauce.
Sauce
-
While the rabbit is baking, reduce the white wine to about half, add the parsley in, and set aside.
-
Once the rabbit is done cooking, add in any juices to the white wine.
-
Add the butter and stir until melted. Add more salt and pepper to taste.
-
Serve the thighs with the sauce poured over them.
