Rack of Rabbit

Ingredients

• Fresh parsley - 1 tablespoon, chopped
• Heavy cream - 1/4 cup
• Dijon mustard - 1 tablespoon
• Chicken broth - 1 cup
• White wine - 1/2 cup
• Garlic - 2 cloves, minced
• Shallots - 2, finely chopped
• Butter - 2 tablespoons
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Fresh thyme - 1 sprig
• Fresh rosemary - 1 sprig
• Olive oil - 2 tablespoons
• Rack of rabbit - 1

Instructions

1. Preheat the oven to 400°F.
2. Season the rack of rabbit with salt and black pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the rack of rabbit on all sides until browned, about 2 minutes per side.
5. Add the rosemary and thyme sprigs to the skillet.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the rabbit reaches an internal temperature of 160°F.
7. Remove the skillet from the oven and transfer the rabbit to a cutting board. Let it rest for 5 minutes.
8. In the same skillet, melt the butter over medium heat.
9. Add the shallots and garlic and cook until softened, about 2 minutes.
10. Deglaze the skillet with white wine, scraping up any browned bits.
11. Stir in the chicken broth and Dijon mustard. Simmer for 5 minutes.
12. Stir in the heavy cream and simmer for an additional 2 minutes.
13. Remove the sauce from heat and stir in the chopped parsley.
14. Slice the rack of rabbit into individual chops and serve with the sauce.