Garlic-Infused Pan-Fried Rabbit Loin: A Simple and Tasty Delight
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat15gram
Protein40gram
Ingredients
- Rabbit loin2 pieces (about 150 g each)
- Garlic cloves (fresh, firm, pearl-white)3 pieces
- Olive oil (extra virgin preferred)2 tbsp
- Salt (fine sea salt recommended)to taste n/a
- Black pepper (freshly ground)to taste n/a
- Fresh thyme or rosemary (optional, for aroma)1 tbsp
- Butter (unsalted)1 tbsp
This recipe guides you through making a delicious pan-fried rabbit loin infused with fragrant garlic. Rabbit loin is a tender cut of lean meat that cooks quickly and pairs wonderfully with simple seasonings. The total ingredient cost is approximately $10 USD (€9, £7.5, ₹820). This dish provides about 350 calories per serving and is suitable for low-carb and high-protein diets. The recipe is easy and takes about 25 minutes including preparation and cooking. Food safety is emphasized, ensuring your rabbit loin is cooked to a safe internal temperature (at least 71°C/160°F) for enjoyable and safe meals.
Preparation instructions
Prepare the garlic and rabbit loin
1Peel and thinly slice the garlic cloves. Pat the rabbit loins dry with paper towels—this helps to get a nice brown sear. Season both sides of the loin pieces generously with salt and freshly ground black pepper.
Heat the pan and add oil
2Place a non-stick or stainless steel frying pan over medium heat and add 2 tablespoons of olive oil. Let the oil heat for about 1-2 minutes until shimmering but not smoking.
Sauté the garlic
3Add the sliced garlic to the hot oil and sauté gently for about 1 minute to infuse the oil with garlic aroma. Be careful not to let the garlic burn, stir often.
Cook the rabbit loin
4Increase the heat to medium-high and carefully add the rabbit loin pieces to the pan. Cook for about 3-4 minutes on the first side until golden brown.
Flip and add butter and herbs
5Turn the loins over with tongs and add the tablespoon of butter along with fresh thyme or rosemary if using. Spoon the melted butter over the loin as it cooks for another 3-4 minutes. This will keep the meat moist and add flavor.
Check for doneness with a thermometer
6The rabbit loin is fully cooked and safe to eat once it reaches an internal temperature of 71°C (160°F). Use a meat thermometer inserted into the thickest part away from any bone. This ensures the meat is juicy but fully cooked for food safety.
Rest the meat
7Remove the rabbit loin from the pan and let it rest on a warm plate for 5 minutes before serving. This allows juices to redistribute for tender, juicy meat.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards and utensils for raw rabbit and other ingredients.
2If you do not have a meat thermometer, cooking the rabbit loin until the juices run clear when pierced indicates doneness, but a thermometer is best for safety.
3You can substitute fresh garlic with garlic powder (about 1/2 tsp) if needed, but fresh garlic adds the best aroma.
4Pair the dish with simple sides like roasted vegetables or a fresh salad.
Equipment
- Non-stick or stainless steel frying pan
- Tongs
- Meat thermometer
- Knife and cutting board
- Paper towels
Shopping List
- [ ] Rabbit loin (about 300g total) - Approx. $8.50
- [ ] Fresh garlic cloves (3 pieces) - Approx. $0.30
- [ ] Olive oil (small bottle) - Approx. $3.00 (you will use 2 tbsp)
- [ ] Fresh herbs like thyme or rosemary (small bunch, optional) - Approx. $1.00
- [ ] Unsalted butter (small pack) - Approx. $2.00
Tips: For rabbit loin, choose firm, fresh meat that is pale pink without any off smells. For garlic, pick firm bulbs with tight skin and no green sprouts. Fresh herbs should have vibrant color and a pleasant aroma.
FAQ
What internal temperature should rabbit be cooked to for safety?
Rabbit should be cooked to a minimum internal temperature of 71°C (160°F) to ensure it is safe to eat.
Can I use frozen rabbit loin?
Yes, just thaw it completely in the refrigerator before cooking to ensure even cooking and safety.
How do I avoid overcooking the rabbit loin?
Use a meat thermometer to check for 71°C (160°F) internal temperature and remove promptly. Rest before slicing.
Can I use a different cut of rabbit meat?
Yes, but cooking times will vary. Loins are tender and cook quickly, while legs need longer cooking.