Spanish cuisine · Meat & Kebab

Rabbit with Garlic

Rabbit pieces fried golden brown in olive oil and finished braising in a garlic-white wine sauce.

Ingredients · for 4 servings

• 1 rabbit (in pieces, approx. 1.4 kg)
• 1 head garlic
• 250 ml white wine
• 2 sprigs rosemary
• 2 bay leaves
• 1 tsp paprika (sweet)
• 1/2 bunch flat-leaf parsley
• 100 ml olive oil
• Salt, pepper

Instructions

1. Pat the rabbit pieces dry, season generously with salt and pepper and let them sit for 20 min. at room temperature; flatten the unpeeled garlic cloves with the side of a knife.
2. Heat olive oil in a large pan and toast the garlic cloves over medium heat for 3 min. until fragrant, then remove them.
3. Fry the rabbit pieces in the garlic oil over high heat for 12–15 min. all over, until they are deep golden brown everywhere.
4. Return the rosemary, bay leaves and toasted garlic, stir in the paprika off the heat for 20 sec. and deglaze with the white wine.
5. Braise covered over low heat for 25–30 min., turning twice, until the meat is tender on the bone and comes away easily.
6. Remove the lid, reduce the sauce uncovered for 5 min. until glossy, sprinkle with chopped parsley and serve straight from the pan.