Perfectly Pan-Fried Tender Rabbit Loin
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat10gram
Protein28gram
Ingredients
- Rabbit loin (fresh or thawed)300 g
- Salt (preferably sea salt)1 tsp
- Freshly ground black pepper0.5 tsp
- Garlic clove (minced)1 piece
- Butter (unsalted)1 tbsp
- Olive oil (extra virgin)1 tbsp
- Fresh thyme or rosemary (optional)1 tsp
This recipe guides you through frying rabbit loin to tender perfection using accessible ingredients and easy steps. Rabbit loin is lean and delicate, so quick pan-frying locks in moisture and flavor, resulting in a juicy, tender dish. You'll need about 300 grams of rabbit loin, seasoned simply and fried in butter and olive oil for a crispy golden crust. This dish is low in calories and high in protein, suitable for a healthy diet. The total estimated cost of ingredients is approximately $8 (7€ / £6 / ₹600), and the dish provides about 250 kcal per serving. Preparation and cooking take under 30 minutes, making it perfect for an easy weekday dinner. Basic cooking equipment like a frying pan and thermometer are all you need. Follow the food safety guidelines carefully, especially cooking the rabbit to an internal temperature of at least 71°C (160°F) to avoid any foodborne illness. Enjoy this exquisite yet simple way to prepare rabbit loin that even beginner cooks can master!
Preparation instructions
Prepare Rabbit Loin
1Pat the rabbit loin dry with paper towels to remove excess moisture; this helps achieve a good sear. Season both sides evenly with salt and freshly ground black pepper. Let it sit at room temperature for 5 minutes while you heat the pan.
Heat the Pan
2Place a heavy-bottomed frying pan over medium-high heat. Add the olive oil and butter. Let the butter melt and foam, but be careful not to burn it, about 1-2 minutes. The mix of oil and butter gives good flavor and a higher smoking point.
Fry the Rabbit Loin
3Add the rabbit loin to the hot pan. Let it fry undisturbed for about 3 minutes. Flip it over and add the minced garlic and herbs (if using) to the pan. Continue frying the other side for another 3-4 minutes, spooning the melted butter and herbs over the loin to baste it. Use a meat thermometer to check the internal temperature; it should reach at least 71°C (160°F) for safe consumption.
Rest and Serve
4Remove the rabbit loin from the pan and let it rest on a warm plate for 5 minutes. Resting allows the juices to redistribute, keeping the meat tender. Slice and serve immediately with sides of your choice.
Cooking Tips
1Always use a meat thermometer to check that the rabbit is cooked to at least 71°C (160°F), as undercooked rabbit can pose health risks.
2Patting the meat dry before seasoning helps achieve a better crust.
3Use a mix of butter and oil to get great flavor without burning the butter.
4Rest the meat before slicing to keep it juicy and tender.
5If you prefer, substitute thyme or rosemary with sage or oregano for different flavor profiles.
Equipment Needed
- Frying pan (preferably heavy-bottomed or non-stick)
- Tongs or spatula
- Meat thermometer
- Knife and cutting board
- Paper towels
Shopping List
- [ ] Rabbit loin (about 300 g) - approx. $6.00. Choose fresh or good-quality frozen. Fresh loin should be pale pink, moist but not wet. Ask your butcher if unsure.
- [ ] Butter, unsalted - approx. $0.50 for a tablespoon. Use good quality butter for best flavor.
- [ ] Olive oil (extra virgin) - approx. $0.50 for 1 tbsp. Use fresh oil with a mild flavor.
- [ ] Garlic (1 clove) - approx. $0.10. Choose firm, dry bulbs without sprouts.
- [ ] Fresh thyme or rosemary (optional) - approx. $1.00 for a small bunch. Fresh herbs brighten the dish; select vibrant green sprigs.
- [ ] Salt and pepper - pantry basics.
Total approximate cost: $8.10
FAQ
What internal temperature should rabbit loin be cooked to?
Rabbit loin should be cooked to a safe internal temperature of at least 71°C (160°F) to ensure it is safe to eat.
Can I use frozen rabbit loin?
Yes, frozen rabbit loin can be used if fully thawed in the fridge before cooking. Make sure not to refreeze after thawing.
How do I know if the rabbit loin is cooked through?
Use a meat thermometer to check the thickest part. Once it reaches 71°C (160°F), it's fully cooked. The meat should also be firm to touch and no longer pink inside.
Can I marinate the rabbit loin before frying?
Yes, marinating for 30 minutes to 2 hours in herbs, garlic, and olive oil can add extra flavor, but it's optional.