Rabbit in Garlic and Lemon sauce
This is a spanish traditional recipe. If you have never had rabbit before, the texture and taste is very similar to chicken. Try it if your local butcher sells them! you won't regret.
If you are still not sure about it, you can use chicken instead with the same recipe.
Rabbit in Garlic and Lemon sauce
This is a spanish traditional recipe. If you have never had rabbit before, the texture and taste is very similar to chicken. Try it if your local butcher sells them! you won't regret.
If you are still not sure about it, you can use chicken instead with the same recipe.
Open in Cookpad AppSteps
- 1
Cut the rabbit in small pieces. I did it in legs, thighs, skirt, shoulders and loin cuts.
- 2
In a large pan add the oil and heat gently. Slice garlic cloves and add them to the cold oil in the pan so that the garlic starts releasing its aroma in the oil slowly before it turns golden.
- 3
Remove the garlic to the side. Increase the heating and add the pieces of rabbit. Turn them around until golden on both sides. Remove the meat to the side.
- 4
Reduce the heating and add the thyme and half of the garlic cloves. Keep the other half for garnish.
- 5
Mix the thyme and garlic with a spatula and add the rabbit back to the pan and mix everything well together.
- 6
Increase the heat to medium high. Add the wine and the juice of 1 lemon.
- 7
Leave it to reduce for 20 minutes. Mix it from time to time.
- 8
Ready to place on a large tray. Add the garlic that was kept aside, and fresh parsley for garnish. Enjoy it!
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