The first time I tasted a real rabbit with garlic “Spanish style” (the famous conejo al ajillo), I remembered two things: the garlic is not just for show, and the sauce is not a soup! It is a short, glossy sauce that clings to the meat and smells wonderfully of bay leaf, wine and olive oil.
At home, I cook it in a frying pan (or a sauté pan), because that's where the magic happens: searing the rabbit well to give it flavor, then deglazing with white wine to loosen the juices. Then you let it reduce gently, without stirring too much, just until the meat becomes tender.
To stay true to the season without betraying the spirit of the dish, I add a quick garnish: pan-fried artichokes and a few peas. It retains a very "southern" feel, adds a touch of green, and pairs perfectly with the garlic and parsley!
From a nutritional standpoint, it's a rather clever dish: rabbit is a lean meat rich in protein, and the seasoning relies mainly on garlic, herbs, and a little olive oil. If you like robust sauces, the secret is simple: let it reduce, and taste before adding more salt.
Rabbit with garlic
4
people17
minutes38
minutes522
kcal55
minutesA recipe for rabbit browned in a pan, then simmered with plenty of garlic, white wine, and a touch of bay leaf. The sauce reduces and coats the meat, with that typical Spanish flavor.
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Ingredients
1 Cut-up rabbit (approx. 1.2kg each)
16 garlic cloves (unpeeled, lightly crushed)
70 ml of olive oil
180 ml of dry white wine
1 bay leaf
1 teaspoon of sweet paprika
1 tablespoon of flour
300 ml of chicken stock
200g of artichoke hearts (frozen or well-drained from a jar)
150g of peas (fresh or frozen)
3 tablespoons of chopped flat-leaf parsley
1 tablespoon of lemon juice
Fine salt
Black pepper
Preparation steps
- Dry the rabbit pieces with paper towels. Season with salt and pepper, then lightly dust with flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the crushed garlic cloves (skin on) and sauté for 2 minutes, stirring occasionally. Remove and set aside (this will prevent them from burning).
- In the same oil, sear the rabbit for a total of 6 to 8 minutes, turning it to brown it well. The goal: a nice golden crust, not complete cooking.
- Reduce the heat to medium. Add the paprika and stir for 10 seconds (no longer, or it will become bitter). Immediately deglaze with the white wine, scraping the bottom of the pan.
- Add the bay leaf, the stock, then return the reserved garlic. Cover halfway and simmer for 18 to 20 minutes, turning the pieces once halfway through cooking.
- While it simmers, fry the artichoke hearts for 5 minutes in a small pan (without adding too much fat: they will just take on a light color).
- Add the artichokes and peas to the pan. Continue cooking for 8 to 10 minutes, uncovered this time, so that the sauce reduces and coats the rabbit well.
- Taste the sauce to test its Spanish character: adjust the salt and pepper. Add the lemon juice to enhance the garlic and wine, then the chopped parsley. Serve immediately, with the sauce reduced to a thick consistency.
📊 Nutritional Information
1 serving (approx. 430g)
| Nutrient | Value |
|---|---|
| Calories | 522 kcal |
| Proteins | 55g |
| Carbohydrates | 16g |
| including sugars | 4g |
| Lipids | 22g |
| including saturated fatty acids | 4g |
| Fibers | 6g |
| Sodium | 520mg |
| Vitamins | |
| Vitamin B3 | 55% AJR |
| Vitamin B6 | 45% AJR |
| Vitamin C | 35% AJR |
| Minerals | |
| Phosphorus | 55% AJR |
| Potassium | 28% AJR |
| Selenium | 40% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Tip for the garlic: at the end of cooking the rabbit, you can press 2 or 3 cloves of confit garlic (with a fork) directly into the sauce to bind it naturally and give it that Spanish and “velvety” side without cream.
💡 Chef's Tips
If the Spanish sauce reduces too quickly, add a splash of water or stock. Conversely, if it's too thin, let it simmer uncovered for another 3 to 4 minutes: it thickens quickly.
🔄 Variations
- A more rustic Spanish version: replace the artichokes with 250g of diced potatoes, added with the stock (allow 10 minutes extra cooking time if your dice are large).
- For a spicier recipe: add 1 small dried chili (or a pinch of chili) with the bay leaf, then remove it before serving.
