Quick & Easy Pan-Fried Rabbit Loin – Tender & Flavorful Delight
Nutritional value per serving
Calories320kcal
Carbs2gram
Fat18gram
Protein35gram
Ingredients
- Rabbit loin, boneless and skinless (choose fresh, firm, and pale pink color)400 g
- Salt1 tsp
- Ground black pepper0.5 tsp
- Garlic powder (optional)0.25 tsp
- Olive oil (or vegetable oil)2 tbsp
- Butter1 tbsp
- Fresh rosemary or thyme (optional)1 tbsp
This quick and easy pan-fried rabbit loin recipe delivers tender, juicy meat with a flavorful golden crust. Perfect for home cooks looking to try rabbit for the first time or those wanting a simple, healthy meal. The recipe uses common ingredients and standard kitchen tools, with clear cooking temperatures and food safety tips to ensure your rabbit loin is cooked perfectly and safely. The total cost of ingredients is approximately $12 USD / 11 EUR / 9 GBP / 960 INR for 2 servings, with each serving containing about 320 kcal. This recipe is suitable for low-carb and high-protein diets, rated easy difficulty, and takes under 20 minutes for preparation and cooking.
Preparation instructions
Prepare the rabbit loin
1Take the rabbit loin out of the refrigerator. Pat dry with paper towels to remove excess moisture. This helps achieve a good sear.
Season the loin
2Sprinkle salt, ground black pepper, and optional garlic powder evenly on both sides of the rabbit loin. Let it rest for 5 minutes.
Preheat your pan
3Place a heavy-bottomed skillet or frying pan over medium-high heat. Add olive oil and heat until shimmering but not smoking, about 2 minutes.
Fry the rabbit loin
4Place the loin in the pan carefully to avoid splashing. Cook for 3-4 minutes without moving to develop a golden crust.
Flip and add butter and herbs
5Turn the loin over using tongs. Add butter and fresh rosemary or thyme to the pan. Spoon the melted butter over the loin as it cooks for another 3-4 minutes.
Check internal temperature
6Use a meat thermometer inserted into the thickest part of the loin. The safe minimum internal temperature for rabbit is 160°F (71°C). Continue cooking if needed, but avoid overcooking to keep it juicy.
Rest the meat
7Remove the loin from the pan and let it rest on a plate, covered loosely with foil, for 5 minutes. This allows juices to redistribute.
Serve and enjoy
8Slice the rabbit loin against the grain and serve warm with your favorite sides.
Cooking Tips
1If you don’t have a meat thermometer, cut into the thickest part to check for white, opaque flesh and clear juices – no pink or blood should remain.
2Avoid overcrowding the pan. If cooking multiple loins, fry them in batches for even cooking and better sear.
3For a different flavor profile, marinate the rabbit loin in lemon juice, garlic, and herbs for 30 minutes before cooking.
4Handle raw rabbit with clean hands and utensils to prevent cross-contamination. Always wash hands and surfaces thoroughly after handling raw meat.
Equipment needed
- Heavy-bottomed skillet or frying pan
- Tongs
- Meat thermometer (recommended)
- Paper towels
- Foil
- Plate
Grocery shopping list
- [ ] Rabbit loin, boneless and skinless (400 g): approx. $10. Choose fresh loin with firm texture and pale pink color.
- [ ] Olive oil (small bottle): approx. $2. Opt for extra virgin for better flavor.
- [ ] Butter (small pack): approx. $1. Choose unsalted for cooking control.
- [ ] Fresh rosemary or thyme (small bunch): approx. $1. Fresh herbs add great aroma.
- [ ] Salt and ground black pepper: usually available at home.
Total approximate cost: $12
FAQ
What is the safe internal temperature for cooking rabbit loin?
The safe minimum internal temperature for rabbit meat is 160°F (71°C). Use a meat thermometer to ensure it is cooked safely.
How do I know when rabbit loin is fully cooked without a thermometer?
The meat should be white and opaque with clear juices running out. If it looks pink or there's blood, cook it longer.
Can I marinate the rabbit loin before frying?
Yes, marinating for 30 minutes in lemon juice, garlic, and herbs can add extra flavor and help tenderize the meat.
How do I avoid rabbit meat from being tough?
Avoid overcooking. Fry it quickly on medium-high heat and check the internal temperature carefully. Let it rest after cooking to redistribute juices.