Rabbit with garlic is a traditional Mediterranean recipe that takes advantage of one of the leanest and most nutritious meats that exist. With less fat than chicken and more protein, rabbit is slowly cooked with garlic, thyme and white wine until tender and fragrant.
Mediterranean
Garlic rabbit with thyme and white wine
Garlic rabbit with thyme, rosemary and white wine. Lean and healthy meat with traditional Mediterranean technique, high in protein.
- Spain
- Main course
- Light
- High protein
- Low fat
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 290 kcal
- Protein 42 g
- Fiber 0.5 g
- Carbohydrates 4 g
- Fat 10 g
- Sodium 320 mg
Story behind the dish
Preparation
Rabbit with garlic with thyme and white wine is a preparation from Spain with easy difficulty. Reserve about 60 minutes in total (15 for mise en place and preparation, 45 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 chopped rabbit (1.2 kg).
- Have ready: 12 whole cloves of garlic.
- Have ready: 200 ml of dry white wine.
- Have ready: Fresh thyme, rosemary and bay leaf.
- Have ready: 3 tablespoons of olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the rabbit with salt and pepper; brown it in hot oil on all sides
Season the rabbit with salt and pepper; Brown it in hot oil on all sides. Booking. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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in the same oil
In the same oil, brown the whole garlic with its skin until it begins to color. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Return rabbit to pot; add the aromatic herbs
Return rabbit to pot; add the aromatic herbs. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour in the white wine; let the alcohol evaporate for 2 min
Pour in the white wine; Let the alcohol evaporate for 2 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add 150 ml of water
Add 150 ml of water, cover and cook over low heat for 35-40 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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When the meat is tender
When the meat is tender, add the lemon juice and adjust the salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve with chopped parsley and roast potatoes or brown rice
Serve with chopped parsley and roast potatoes or brown rice. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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