Kategorie

Garlic rabbit

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Conejo al ajillo

Preparation

  1. Pat the rabbit pieces dry with kitchen paper and season both sides with salt and pepper. Peel the garlic; lightly crush 6 cloves with the flat side of a knife and finely chop the remaining 4 cloves.
  2. Heat the olive oil in a wide casserole over medium-high heat. Turn the crushed garlic cloves in it for 1 to 2 minutes until light golden, then transfer them to a plate. If they turn dark, they will taste bitter.
  3. Add the rabbit to the casserole in two batches and brown each side for 3 to 4 minutes. Turn the pieces only when they release from the base. Return all the rabbit to the pan.
  4. Stir in the finely chopped garlic and bay leaf for 30 seconds. Pour in the white wine and simmer uncovered for 2 minutes so the alcohol cooks off. Use a wooden spoon to loosen the browned residue from the base.
  5. Add the stock and the light-golden garlic cloves. The liquid should come about one-third of the way up the rabbit pieces. Cover and simmer gently over low heat for 25 to 30 minutes. Turn the pieces once halfway through.
  6. Test the thickest piece with the tip of a small knife: the meat should pierce easily and the juices should run clear. Cook for 5 minutes longer if needed. If the sauce is too thin at the end, uncover and simmer for 3 to 5 minutes.
  7. Remove the bay leaf, taste and adjust the sauce with salt and pepper, then scatter over parsley. Serve immediately with the garlic and wine sauce.