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Conejo al Ajillo (rabbit with garlic): recipe illustration
Meat

Conejo al Ajillo (rabbit with garlic)

Rabbit sautéed in olive oil with plenty of garlic, then simmered in a little dry white wine with bay leaves. The meat is tender and the very fragrant sauce is best mopped up with crusty bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

193 kcal per serving

Protein
0.7 g
Carbohydrates
2.8 g
of which sugars
0.3 g
Fat
17 g
of which saturated fat
2.6 g
Fiber
0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Season the rabbit pieces with salt, pepper and paprika.
  2. Heat the oil in a large sauté pan and brown the rabbit pieces for 10 minutes over medium-high heat. Set them aside.
  3. In the same oil, fry the garlic slices until golden, without burning them.
  4. Return the rabbit to the pan, add the bay leaves and the chili if using, then pour in the white wine.
  5. Cover and simmer over low heat for 35 to 40 minutes, until the meat is tender.
  6. Uncover for the last few minutes to reduce the sauce.
  7. Adjust the seasoning, add a spoonful of vinegar if you like, and sprinkle with parsley.
  8. Serve hot with the bread for mopping up the sauce.

Variations and tips

Rosemary version. Add a sprig of rosemary with the bay leaves for a stronger flavour.

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Original Ecomely recipe.