Pan Roasted Rabbit Loin Recipe From Our Test Kitchen

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

1. 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.
2. Remove the pan from the heat and cover in foil for 5 minutes. Set the loins aside and reserve the pan juices.
3. 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.
4. 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.