Rabbit with Green Peas
This is a Mediterranean take on rabbit: the tender, lean meat is first browned in olive oil, then finished in the oven so it stays juicy. The side is a spring pea puree with butter, Parmesan, and fresh mint, where the Provencal pairing of mint and green peas gives a cool, almost sweet note that sets off the meat.
The trick to the side lies in a double texture: part of the peas is pulsed in a blender (not until smooth, so some texture remains), while pea pods cut on the bias add crunch. Garlic, Parmesan, and butter turn a simple puree into a rich sauce in which the rabbit is shown off especially well.
Cook’s Notes
The rabbit can be swapped for chicken thighs; the baking time will stay about the same. Out of season, replace fresh pea pods with green beans or asparagus cut on the bias. Add the mint right at the end and take it off the heat; boiling darkens it and strips its freshness. Watch that the rabbit doesn’t dry out: 10 to 12 minutes at 425 F after browning is enough for small legs.
Serve the rabbit over the pea puree right after cooking. A dry white wine or a light red like Chianti suits the dish.
Part of Italian cuisine — 33 more recipes in the section.
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Ingredients
Instructions
Season the rabbit legs with salt and pepper and brown them on all sides in olive oil until golden. Then put the rabbit in an oven preheated to 425 F for 10 to 12 minutes.
While the meat finishes in the oven, prepare the pea side: pulse the thawed green peas in a blender, not too fine (the pulse setting is handy here). Cut the pea pods on the bias in half.
Bring the broth to a boil and add the blended peas. Lower the heat, add the pea pods, butter, Parmesan, chopped garlic, salt, and pepper, and cook for another 5 to 6 minutes. At the end, add the chopped mint, oregano, or basil.
To serve, garnish the rabbit with the green pea side.
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