08/15/2026
Driftless Herb-Braised Rabbit 🌿
with Lemon-Shallot Herb Pan Sauce, Savory Herbed Rice & Steamed Broccoli
This one came together in my kitchen using a whole 2½-lb rabbit. It’s somewhere between a roast and a braise—the rabbit roasts above a shallow bath of chicken stock, lemon, shallot and garlic, which becomes the base for a simple buttery herb pan sauce.
For the rabbit:
• 1 whole rabbit (about 2½ lb), disjointed
• Salt & freshly ground black pepper
• Dried thyme
• Granulated garlic & onion
• Light dusting of umami mushroom powder
• Grapeseed oil
• Juice of ½ lemon
• 1 cup chicken stock
• 1 shallot, minced
• 4 garlic cloves, minced
Heat oven to 375°F on convection roast.
Season rabbit on both sides with salt, pepper, thyme, granulated garlic and onion, and a light dusting of mushroom powder.
Lightly coat the roasting pan with grapeseed oil and add the lemon juice. Dip the rabbit pieces into the lemon and oil to coat, then arrange them in the pan.
Pour in the chicken stock and scatter the fresh shallot and garlic over and around the rabbit.
Roast for 30 minutes. Flip and baste the pieces with the braising liquid.
Important rabbit tip: Check the loin/saddle at this point. Rabbit loin is much leaner than the legs and can dry out during the longer cooking time. If it’s cooked through (around 160–165°F), remove it to a platter and loosely tent with foil.
Return the legs to the oven for approximately another 30 minutes, or until tender and cooked through.
Lemon-Shallot Herb Pan Sauce
Transfer the rabbit to a foil-lined platter to rest.
Strain the braising liquid into a small saucepan and bring to a simmer. Whisk in 1 Tbsp all-purpose flour until smooth and lightly thickened.
Remove from the heat and whisk in 1 Tbsp room-temperature butter until glossy. Finish with plenty of freshly torn parsley.
Spoon the warm sauce over the rested rabbit.
Savory Herbed Jasmine Rice
About 10 minutes after turning the rabbit, combine:
• 1 cup jasmine rice
• 2 cups chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• Pinch of sage
• 1 tsp salt
• 1 tsp black pepper
• Granulated garlic & onion to taste
Bring to a boil, cover, reduce to a simmer and cook about 20 minutes. Remove the bay leaf and fluff.
Serve the rabbit and pan sauce with the herbed rice and steamed broccoli.
🌿 Sunday Supper Variation:
When I have more time, I’d double the fresh shallot and garlic and add about 8 oz of fresh baby bella or oyster mushrooms to the braising pan. With all those fresh aromatics, I’d leave out the granulated garlic, onion and mushroom powder.
I’d also happily substitute herbed quinoa for the jasmine rice—the nuttiness would be wonderful with the rabbit and mushrooms.
This is exactly how I like to cook: start with what the farm, freezer and pantry give me, understand what each ingredient is doing, and let the recipe evolve from there.
The recipe is the starting point. The harvest, pantry, and cook finish the conversation.
— From the Pointer Valley kitchen 🌾
