Black Sabbath Recipe

Trim and butterfly (if needed)

Pat the rabbit dry with paper towels. If using a saddle, butterfly or slice into 2–3 thick medallions (about 2–3 cm thick) for even cooking. Bring meat to room temperature for 20 minutes.

Combine olive oil, soy sauce, balsamic vinegar, minced garlic, black pepper and 1 tsp sea salt in a bowl. Place rabbit in a shallow dish or resealable bag and pour marinade over. Turn to coat thoroughly, cover and refrigerate for 30–60 minutes. Remove from fridge 20 minutes before cooking to take the chill off.

While the rabbit marinates, mix the coarsely ground black pepper, cocoa powder, smoked paprika, ground cumin, dark brown sugar and 1/2 tsp salt in a small bowl. This rub should be fragrant, slightly gritty and will form a dark crust when seared.

After marinating and just before cooking, blot the rabbit dry with paper towels. Lightly brush off excess marinade so the rub adheres. Press the rub firmly and evenly onto all surfaces of the rabbit pieces, forming a relatively thick coating. Let sit 5 minutes to set.

Sear

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs olive oil and swirl. Place rabbit pieces in the pan, rubbed-side down, without crowding. Sear until deeply crusted and dark (but not burnt), about 3–4 minutes per side. Use tongs to sear edges. Reduce heat if rub threatens to char too quickly.

Finish in oven

Preheat oven to 180°C (350°F). After searing, transfer the skillet to the oven (or move rabbit to a baking dish) and roast until an instant-read thermometer inserted into the thickest part reads 63–66°C (145–150°F), about 8–12 minutes depending on thickness. Remove from oven and transfer rabbit to a warm plate; tent loosely with foil and rest 6–8 minutes. Carry pan with fond to the stovetop for the sauce.

Place the skillet with the fond over medium heat. Add 2 tbs butter; when it melts, add the finely minced shallot and sauté until translucent and soft, about 2–3 minutes, scraping browned bits (fond) from the pan with a wooden spoon.

Pour in the red wine to deglaze, scraping the pan to lift all browned bits. Let the wine reduce by half, about 3–5 minutes.

Add the chicken/rabbit stock and thyme. Bring to a gentle simmer and reduce until the sauce coats the back of a spoon, about 6–8 minutes. If necessary, skim any excess fat.

Stir in the balsamic vinegar and chopped dark chocolate until melted and incorporated, then swirl in the remaining 1 tbs butter to finish and create a glossy emulsion. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting to taste.

If the sauce is too thin, simmer a minute longer; if too thick, add up to 1–2 tbs stock. Strain the sauce through a fine sieve into a small saucepan or bowl for a smooth finish if desired.

Slice the rested rabbit into medallions if whole. Arrange on warmed plates, spoon the glossy black pepper-cocoa pan sauce over and around the meat.

Drizzle with 1 tsp extra-virgin olive oil, scatter chopped parsley, and serve with lemon wedges to brighten the dish. Serve immediately.