Young Rabbit

Ingredients

Equipment Needed

• •12-inch heavy ovenproof skillet
• •Instant-read thermometer
• •Kitchen twine
• •Tongs
• •Sharp boning knife or poultry shears

Instructions

1. 1

   Settle the age

   Ask the butcher or game supplier to confirm that the rabbit is young; weight alone isn't proof. The joints should be supple and the flesh fine-grained, not dark, heavy, or sinewy. If its age is uncertain, stop and choose a braise instead. Pat the pieces completely dry, then heat the oven to 475°F (245°C) with a rack in the middle.

   Age is the one decision that can't be repaired after roasting. Fat protects young flesh from drying, but it cannot tenderize a mature animal during a brief cook.
2. 2

   Bard the râble

   Season every piece evenly with the salt and pepper. Lay the chilled fatback slices across the râble, overlapping them slightly so the loins are covered, then secure them with kitchen twine. This bardage, or external covering of fat, replaces the larding needle. Tie firmly enough to hold the fat in place, but not so tightly that it cuts into the flesh.

3. 3

   Brown and start legs

   Gently melt 2 tablespoons (30 ml / 28 g) of the butter, skim away the foam, and pour the clear butterfat into a 12-inch ovenproof skillet, leaving the milky sediment behind. Heat the skillet over medium-high heat until the butterfat glistens. Brown the hind legs for 2 to 3 minutes on each broad side, then brown the forelegs for about 1 minute per side and set those smaller pieces aside. Put the skillet containing the hind legs into the oven for 7 minutes.

4. 4

   Roast by cut

   Add the forelegs and the barded râble to the skillet, bone-side down, with the thyme and bay leaf. Turn the hindquarters toward the back of the oven and roast for 9 minutes. Remove the fatback and twine, baste every piece with the pan fat, then roast for another 4 to 7 minutes. Check each cut separately with an instant-read thermometer; wild rabbit must reach 160°F (71°C) in its thickest flesh, and barely done here means stopping at that safe line, never serving it pink. If the râble reaches temperature before the legs, lift it out and let the legs continue. Ça se rattrape. If the surface is pale once the meat is cooked, give it 30 to 60 seconds under the broiler, watching constantly.

5. 5

   Rest the rabbit

   Transfer each finished piece to a warm platter and cover it loosely. Rest the rabbit for 8 to 10 minutes while you make the jus. A tight covering traps moisture against the browned surface, so leave room for the heat to escape. Discard the thyme and bay leaf, but keep every brown trace of fond in the skillet.

6. 6

   Build the pan jus

   Reserve 2 tablespoons (30 ml / 30 g) of the stock. Set the skillet over medium heat, add the shallot, and cook for 1 minute without letting it burn. Pour in the remaining stock and scrape the skillet thoroughly, dissolving the fond into the liquid. Boil until reduced to about ½ cup (120 ml / 120 g), glossy and lightly syrupy, then take the pan off the heat and whisk in the remaining 1 tablespoon (15 ml / 14 g) cold butter. If the jus turns greasy, whisk in a teaspoon of the reserved cold stock and add any remaining butter more slowly. Ça se rattrape. Stir in the parsley, taste, and spoon the jus around the rabbit rather than drowning its browned surface. À table!

Chef Tips

• •A trustworthy game dealer matters more than an impressive label. Ask directly whether the rabbit is young enough to roast; supple joints and a modest carcass support that judgment, but the supplier's knowledge decides it.
• •Use unsmoked fatback, not streaky bacon. Bacon brings smoke, salt, and cured-pork flavour that overwhelm the delicate game. If fatback is unavailable, caul fat is the closest honest substitute.
• •For hunter-harvested rabbit, wear gloves during cleaning, reject any animal that appeared ill or has abnormal spots on its organs, and cook every serving piece to 160°F (71°C). Technique first, but food safety is not negotiable.
• •Serve the lapereau with pommes purée, buttered cabbage, or glazed carrots, something generous enough to catch the jus. A light, dry red with modest tannin suits the delicate game better than a heavy bottle.

Advance Preparation

• •Ask the butcher to joint the rabbit and slice the fatback before you bring them home. This removes the butchery from dinner-party timing without changing the cooking.
• •The rabbit can be seasoned and barded up to 4 hours ahead, then held uncovered in the refrigerator. Take it out 20 minutes before cooking so the fierce heat reaches the centre evenly.
• •Measure the stock and mince the shallot earlier in the day, but make the jus only after roasting. The fresh fond in the skillet is the foundation, and that part must stay.

Frequently Asked Questions

Nutrition Information

1 serving (about 215g)