Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 whole rabbit (about 2-2.5 pounds), cut into pieces
  • Salt and black pepper, to taste
  • 3 tbsp olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • 1/4 cup chicken broth or water
  • 1 tbsp butter (optional, for extra richness)

Instructions

  1. Prepare the Rabbit: Pat the rabbit pieces dry with paper towels, and season generously with salt and black pepper on both sides.
  2. Sear the Rabbit: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Once hot, add the rabbit pieces in a single layer. Sear each side for 4-5 minutes until golden brown. Remove the rabbit from the skillet and set aside.
  3. Make the Herb Sauce: Reduce heat to medium, add the remaining 1 tablespoon of oil, and add the garlic. Sauté for 1 minute until fragrant, then add rosemary, thyme, and parsley, stirring for another minute.
  4. Add Broth and Finish Cooking: Pour in the chicken broth and return the rabbit pieces to the skillet. Lower the heat to a simmer, cover, and cook for an additional 15-20 minutes until the rabbit is tender and fully cooked (internal temperature of 160°F/71°C). Add butter for extra richness, if desired.
  5. Serve: Transfer the rabbit to a serving platter and drizzle the garlic-herb sauce over the top. Garnish with extra fresh herbs if desired.

Nutritional Information (per serving)

  • Calories: 310 kcal
  • Protein: 35g
  • Fat: 18g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Net Carbs: 1g