Rabbit in garlic sauce

One of Spanish gastronomy's most delicious and traditional dishes is rabbit in garlic sauce. In Toledo, it is a favorite in many bars and restaurants. It is a delightful dish and leaves no one indifferent! Eating it with your hands is the most common, but first, we show you how to prepare this traditional dish.

Why eat rabbit with garlic?

Garlic rabbit is delicious and is usually eaten with your hands. It is a recipe that is relatively easy to prepare and provides excellent nutritional benefits. A rabbit with white and very tender meat is perfect for people who want to maintain a balanced and healthy diet.

You can season it with white wine, meat broth, or even use only lemon. The secret to a good garlic rabbit is to follow the traditional recipe and use quality ingredients. The best way to prepare this delicious recipe is to use vinegar and parsley, which gives it a different touch! Also, if you don't have wine at home, you can do without it, and the recipe will be just as delicious.

The traditional rabbit recipe with garlic is made in the pot and on the fire, but it is possible to prepare the rabbit in the oven, although it would be a little dry; you can also use your food processor or Thermomix to simplify the process.

Rabbit with garlic recipe

Ingredients

  • 450 grams of rabbit in chunks.
  • Five cloves of garlic.
  • 10 grams of wheat flour.
  • 200 milliliters of white wine.
  • 200 milliliters of meat broth.
  • Extra virgin olive oil.
  • Coarse salt and freshly ground black pepper.

Elaboration

  • Remember that the first step in preparing any meat recipe, including rabbit, is to remove the meat from the refrigerator a couple of hours before cooking. This step will allow the meat to be at room temperature when cooking so that it is not cold inside or undercooked.
  • Cut the rabbit into pieces, although you can ask the butcher to do it for you. In this step, remember to remove the excess fat and skin the cut may have.
  • Season the rabbit with a pinch of salt and pepper.
  • Coat the rabbit in flour. To do this, spread the flour in a shallow dish.
  • Pour five tablespoons of extra virgin olive oil into a saucepan.
  • Slice the garlic cloves and brown them on the fire.
  • Place the rabbit in the oil and after dredging them in flour.
  • Fry the rabbit very well on the fire. You will know it is ready to remove because it will change its color and consistency. The approximate time to pass the rabbit through the griddle or frying pan is 20 minutes. Keep in mind that you should turn the rabbit cuts every so often.
  • While the rabbit is on fire, cut the lemon in half and squeeze over the rabbit portions. Ideally, each cut of meat should have a little juice of this citrus fruit.
  • After adding the lemon, add a small glass of white wine and another of meat stock to the saucepan. If you do not have liquid meat stock, you can dissolve a cube or a spoon in a glass of water.
  • When you have added the wine and the meat stock, turn up the heat. This will allow the sauce to begin to reduce and the alcohol in the wine to evaporate.
  • Take the saucepan by the handles and shake it gently in a circular motion. Be careful not to burn yourself. It is essential to carry out this step, as this allows the sauce to bind and the excess liquid to evaporate. Through this movement, you will also achieve that the meat is impregnated with the sauce and that the rabbit has a very intense flavor and juicy texture.
  • Sprinkle the stew with a bit of chopped parsley; this can be fresh or dried.
  • Serve hot to the guests.

Enjoy rabbit with garlic!

The garlic rabbit recipe is straightforward and a delicacy that will delight all diners. Remember to accompany this stew with vegetable creams or salads as a starter or some boiled or baked potatoes as a garnish.

Rabbit with garlic is a very homemade stew, so you can find different adaptations to this traditional recipe in every home. A good alternative, so as not to complicate cooking too much, is to peel and cut potatoes and carrots and cook them at the same time as the rabbit; you can also boil them beforehand and add them to the pan to finish cooking along with the meat so that the vegetables also have the delicious flavor of the stew!

As an option, do not hesitate to add a tin of peas to the garlic rabbit. It will give it a very different flavor.






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