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Conejo al Ajillo

Serves 4 to 6 Entree meat

Conejo al Ajillo

Conejo al Ajillo is a staple in the everyday cooking of Castilla-La Mancha, a region where rabbit is as common as chicken and garlic is a kitchen essential. Families here embrace simplicity and tradition, so much so that recipes are often passed down by memory rather than written down. This dish represents the heart of home cooking, where ingredients are familiar and the flavors are comforting.

Expect a fragrant medley of garlic and rosemary to permeate each bite, with the tender rabbit absorbing the dry white wine's subtle acidity. The olive oil binds it all together, while the parsley adds a fresh, herbal note. Serve this on a weekday, where its straightforward flavors shine without fuss.

Ingredients

  • 1rabbit — cut into small pieces
  • 1 headgarlic — cloves separated and sliced
  • 150 mldry white wine
  • 2 sprigsfresh rosemary
  • 1bay leaf
  • 100 mlextra virgin olive oil
  • 2 tbspflat-leaf parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the rabbit into serving-sized pieces. Season each piece generously with fine sea salt and black pepper. In a large, heavy-bottomed skillet or Dutch oven, heat 100 ml of extra virgin olive oil over medium-high heat. Once the oil is shimmering, brown the rabbit pieces in batches, ensuring not to overcrowd the pan. Each piece should develop a deep golden-brown color on all sides, which will take about 5-7 minutes per batch. Remove the browned rabbit and set aside.
  2. Peel and slightly crush the cloves from 1 head of garlic. In the same pan, reduce the heat to medium and add the garlic cloves. Cook them gently in the remaining oil until they are golden and fragrant, about 2-3 minutes. Be careful not to burn them, as this will impart a bitter taste.
  3. Pour in 150 ml of dry white wine, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. This deglazing step is crucial for incorporating all the flavors into the sauce. Once the wine has reduced slightly, return the rabbit pieces to the pan.
  4. Add 2 sprigs of fresh rosemary and 1 bay leaf to the pan. Stir to combine, ensuring the herbs are submerged in the liquid. Cover the pan and reduce the heat to low, allowing the rabbit to braise gently. Cook until the meat is tender and easily pulls away from the bone, which is a sign of doneness specific to this dish.
  5. Once the rabbit is cooked, remove the pan from the heat and let it rest for a few minutes. Skim off any excess fat from the surface of the sauce with a spoon. Taste and adjust the seasoning with more salt and pepper if needed.
  6. Before serving, chop 2 tablespoons of flat-leaf parsley and sprinkle it over the dish for a fresh finish. Serve the Conejo al Ajillo with crusty bread or boiled potatoes to soak up the rich, aromatic sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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