Conejo al Ajillo

Ingredients

• 3 pounds rabbit
• 10 cloves garlic
• 1 cup olive oil
• 2 tablespoons rosemary
• 1 cup white wine
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 leaves bay leaves
• 1 tablespoon parsley
• 1 whole lemon

Instructions

1. 1

   Begin by cutting the rabbit into serving pieces, ensuring to remove any excess fat.

2. 2

   Peel and slice the garlic cloves thinly.

3. 3

   In a large skillet or Dutch oven, heat the olive oil over medium heat until shimmering.

4. 4

   Add the rabbit pieces to the skillet, seasoning with salt and black pepper. Sauté for about 5-7 minutes on each side until browned.

5. 5

   Once browned, remove the rabbit from the skillet and set aside.

6. 6

   In the same skillet, add the sliced garlic and rosemary. Sauté for 2-3 minutes until the garlic is golden but not burnt.

7. 7

   Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

8. 8

   Return the rabbit pieces to the skillet, adding the bay leaves. Cover and let simmer on low heat for 30-35 minutes, or until the rabbit is tender.

9. 9

   Once cooked, taste and adjust seasoning if necessary. If desired, squeeze fresh lemon juice over the dish for added brightness.

10. 10

    Garnish with chopped parsley before serving. Serve warm with crusty bread or over rice.