“Conejo al ajillo” or garlic rabbit is a traditional Spanish recipe that should be in everyone’s repertoire, as it is very simple, fast and cheap. In addition, rabbit is a very tasty and lean meat.
Ingredients for 3-4 people:
1 whole chopped rabbit
6 large garlic cloves
1 glass of white wine
1 sprig of thyme
Extra virgin olive oil, pepper and salt
Heat some extra virgin olive oil in a wide pan, without letting it smoke.
Add the whole peeled garlic and brown them over low heat for about 5-6 minutes, always taking care not to burn them. Reserve.
Season the chopped rabbit with salt and pepper and brown it on each side in the garlic-flavored oil for about 8-10 minutes.
When it is well browned, add the garlic again, the glass of white wine and a sprig of thyme.
Cover and cook over moderate heat for another 8-10 minutes.
Tips and tricks:
- There is a belief that rabbit meat is always too dry, which comes from the fact that it’s very lean. But by sealing it first and then cooking it in white wine for the indicated time, it will be very juicy and tasty.
- It’s possible to leave the rabbit in a marinade before cooking: mash a couple of garlic with thyme, add extra virgin olive oil and marinate the rabbit for at least an hour. Or leave it in the fridge for the whole night, in case you prefer a stronger and deeper garlic flavor.
- In case the sauce is too liquid (because of adding too much wine), it’s possible to thicken it with a teaspoon of cornstarch or flour and mix until dissolved.