Pan Roasted Rabbit Loin Recipe From Our Test Kitchen
Recipe from the Tasting Table Test Kitchen
Pan Roasted Rabbit Loin With Frisée
Pan Roasted Rabbit Loin with Frisée
Prep Time
0
minutes
Cook Time
30
minutes
Servings
2
Servings
Total time: 30 minutes
Ingredients
- 2 boneless rabbit loins, about 3 pounds
- ⅓ cup plus 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 3 tablespoons dry white wine
- ¾ tablespoon lemon juice
- ¾ teaspoon whole-grain mustard
- 1½ tablespoons fresh marjoram
- 3 cups frisée, roughly chopped
Directions
- Season the rabbit with salt and pepper. In a large sauté pan, heat the 2 tablespoons olive oil over high heat. Add the rabbit and sear on both sides until a crust forms (about 4 minutes on each side) and the rabbit's interior is slightly pink.
- Remove the pan from the heat and cover in foil for 5 minutes. Set the loins aside and reserve the pan juices.
- In a small bowl, whisk the white wine, lemon juice, mustard and marjoram. Gradually whisk in the remaining ⅓ cup of olive oil. Season to taste with salt and pepper. Place the frisée in a medium bowl and drizzle with the warm pan juices to wilt slightly. Toss gently with the vinaigrette and season to taste with salt and pepper.
- Slice the rabbit loins on the bias into slices that resemble coins. Divide the dressed frisée between two plates and place the rabbit coins on top. Serve immediately.