Conejo al Ajillo (Traditional Spanish Garlic Rabbit Recipe)

Rabbit sautéed with garlic, olive oil, and white wine.

Ingredients (Serves 4)

• 1 rabbit (about 1.2–1.5 kg), cut into pieces

• 6–8 garlic cloves, lightly crushed

• 4 tbsp extra virgin olive oil

• 150 ml dry white wine

• 1 bay leaf

• 1 sprig fresh thyme or rosemary

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

Preparation

1. Season the rabbit:

   • Season rabbit pieces generously with salt and pepper.

2. Brown the rabbit:

   • Heat olive oil in a large pan over medium-high heat.

   • Add rabbit pieces and brown on all sides until golden. Remove and set aside.

3. Cook the garlic:

   • In the same pan, add crushed garlic cloves.

   • Sauté gently until fragrant, being careful not to burn.

4. Deglaze:

   • Return rabbit to the pan.

   • Add white wine, bay leaf, and herbs.

   • Let wine reduce slightly.

5. Simmer:

   • Lower heat, cover, and cook for 35–45 minutes until rabbit is tender, turning occasionally.

6. Finish and serve:

   • Remove bay leaf and herb sprigs.

   • Sprinkle with fresh parsley before serving.

Serving Suggestions

• Serve with fried or roasted potatoes, white beans, or crusty bread.

• Pair with Spanish white wine or a light red wine.

Cooking Tips

• Rabbit should be cooked gently to remain tender.

• Lightly crushing garlic releases flavor without overpowering the dish.

• Let the dish rest for a few minutes before serving for deeper flavor.