One of the dishes that I like the most -perhaps it is because it is eaten with my hands- is garlic rabbit, a traditional recipe which stands out among the rabbit recipes that I learned many years ago in Toledo, where it is one of the dishes that you can order in any bar, restaurant or roadside sale with the assurance that it will be delicious.
Since then, and even more knowing how healthy this white meat is, I prepare it frequently, giving it a special touch with a sauce with lemon, meat broth and white wine that binds in a moment and gives it a delicious unctuousness. Look how easy it is to be happy with a recipe as easy as this one.
The key to this grandmother’s recipe is knowing how to play with the ingredients, and to make a good garlic rabbit, it is essential to use a pinch of vinegar and parsley —plus, it can be done without wine—.
You can also make rabbit with garlic in the oven, although it would be drier, and also if we have some skill, cook the rabbit with garlic in Thermomix.
We review the pieces of rabbit, removing any remains of skin or fat, we season them and we pass through flour. While we do this operation, we put five tablespoons of olive oil in a low saucepan and brown the five cloves of unpeeled garlic in it.
As we flour each slice, we add it to the casserole. Don’t worry if they don’t all fit. As they brown, they will shrink a little and in the end they will all be able to fit together. We fry the slices well until they have an appetizing color and are well done on the inside.. It will take about twenty minutes to brown them all, turning them continuously until they look like the images.
At that moment, we cut a lemon in half and squeeze it by hand, distributing the juices over each slice. We add the glass of wine and the glass of broth and raise the heat. so that the sauce begins to reduce.
Grasping the handles of the saucepan with both hands, – being careful not to burn ourselves – we shake the saucepan and give it circular movements. This way the sauce binds while the rest of the liquid evaporates.. In two or three minutes, that sauce has impregnated the slices that are juicy and full of flavor. Sprinkle with a little parsley and serve it at the table to eat very hot.
Fackelmann 5480128 – Classic Casserole for Gas Stoves and Oven, Caramel Color, 28cm
*Some prices may have changed since the last review
What to accompany traditional garlic rabbit
He traditional garlic rabbit It is a perfect second dish to have after a vegetable cream such as asparagus and peas. As an accompaniment, nothing is better than some classic poor potatoes or a green leaf and tomato salad.
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