Lately, I’ve been experiencing a strange urge as autumn approaches. When I think about what to cook, I crave traditional flavours. This is why I’ve decided to make Rabbit in Garlic Sauce, for example. Some might say my creativity is lacking, while others might claim I can’t cook at all. But for me, a good traditional dish is what I enjoy. It’s the kind of meal that invites you to take bread and dip it—scooping up every last bit. Since I’m not a professional cook, I feel no need to invent anything new.
This Rabbit in Garlic Sauce is more than just throwing in oil, garlic, and rabbit; it’s a very simple stew, packed with flavour, which is ultimately what matters. We prepared it at home because we had guests coming for lunch during the Christ festivities, and Rabbit in Garlic Sauce paired with crusty bread from the market saved the day.
Ingredients
For 4 people
- 1 rabbit, cut into pieces
- All-purpose flour for coating the rabbit
- 2 heads of garlic
- 1 generous teaspoon of sweet paprika
- 2 small chilli peppers (if you like it spicy)
- 1 sprig of thyme and 1 of rosemary
- 2-3 bay leaves
- 250 ml of white wine
- 4 potatoes
- Salt
- Extra virgin olive oil
- Water
Method
We start by seasoning the rabbit pieces with salt and pepper according to individual taste. Then, we coat the pieces of rabbit in flour—just regular flour.
In a wide pot, we pour in a finger’s depth of olive oil. Here’s the trick: don’t overdo it, but don’t skimp either. Once it’s warmed slightly, we fry the rabbit that we’ve pre-dusted with flour.
In a separate saucepan, we heat oil over medium heat—there’s no rush. Once hot, we add the rabbit, aiming to brown it nicely. Meanwhile, we peel the potatoes and break them by making a small cut and snapping off a piece. Once the rabbit is well cooked, we set it aside.
After removing the rabbit, we add the potatoes and let them cook for about 7-8 minutes, stirring to ensure they don’t burn. Next, we add the garlic—two heads, separated and cut in half. I prefer to leave one side with skin, making them appear whole. But that’s just personal preference. We stir well and let the garlic brown.
Next, we add the thyme, rosemary, bay leaves, and paprika, stirring everything together before adding the reserved rabbit. Without letting the paprika burn, we pour in the white wine. We allow it to cook for at least 10 minutes, or a bit longer, to evaporate all the alcohol.
Finally, we add enough water to cover the rabbit stew by about two-thirds, or in other words, a little more than halfway. With the heat on medium, we let it cook until our sauce reduces, which will take about 30-45 minutes.
And there you have it—our not-so-creative but delicious recipe. A word to the wise: serve with plenty of rustic bread and some fennel, because failing to scoop up every last bit in this Rabbit in Garlic Sauce is considered a cardinal sin during these festivities!
