Sweet and Sour Rabbit with Fig Balsamic Glaze

This dish blends the natural sweetness of figs and the depth of fig balsamic vinegar with a tangy and savory sauce that enhances the tender rabbit.

Ingredients

For the Rabbit:

• 1 whole rabbit, cut into pieces
• 2 tbsp garlic & roasted chili olive oil (or garlic mushroom olive oil for a milder flavor)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 sprig fresh rosemary

For the Sweet & Sour Sauce:

• ½ cup fig balsamic vinegar
• 1 cup vegetable or chicken broth
• 1 tbsp honey or maple syrup
• 1 tbsp Dijon mustard
• ½ tsp cinnamon
• ½ tsp crushed red pepper (optional for heat)
• 6-8 dried figs, sliced in half
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp butter (or more olive oil for dairy-free)

Instructions

1. Sear the Rabbit:

   • Heat garlic & roasted chili olive oil in a large pan over medium-high heat.
   • Season rabbit pieces with salt, pepper, and smoked paprika.
   • Sear on all sides until golden brown (about 3-4 minutes per side). Remove from the pan and set aside.

2. Make the Sweet & Sour Sauce:

   • In the same pan, add a little more olive oil if needed and sauté onions until soft.
   • Add garlic, figs, cinnamon, and crushed red pepper. Stir for 1 minute.
   • Pour in fig balsamic vinegar, broth, honey, and Dijon mustard. Stir to combine.

3. Simmer the Rabbit:

   • Return the rabbit to the pan, nestling it into the sauce.
   • Cover and simmer on low heat for about 45 minutes, until the rabbit is tender and sauce has thickened.
   • Stir in butter at the end for extra richness.

4. Serve:

   • Garnish with fresh rosemary and serve with one of the delicious vegetarian side dishes below.

Vegetarian Side Dishes to Pair with the Rabbit

These sides will complement the sweet and savory flavors of the dish.

1. Roasted Carrots with Honey & Fig Balsamic

Sweet and tangy, these carrots pair perfectly with the rabbit.

• Toss sliced carrots with fig balsamic, honey, and Tuscan herb olive oil.
• Roast at 400°F for 20-25 minutes until caramelized.

2. Wild Rice with Toasted Pecans & Cranberries

Nutty, earthy, and slightly sweet.

• Cook wild rice and toss with chopped toasted pecans, dried cranberries, and pomegranate balsamic vinegar.

3. Creamy Polenta with Garlic & Herb Olive Oil

Soft and creamy with a hint of garlic.

• Cook polenta in vegetable broth, stir in herb de Provence olive oil, and top with fresh herbs.

4. Roasted Brussels Sprouts with Grapefruit Balsamic Glaze

Bright citrus notes enhance the richness of the rabbit.

• Roast Brussels sprouts with Persian lime olive oil and finish with a drizzle of grapefruit balsamic.