I confess I had not eaten rabbit until first living in Spain, where it appears on many a menu. Rabbit (conejo) is a favourite right across Spain, but especially in mountainous areas such as the beautiful La Alpujarra villages located in the province of Granada. It was here that I had my first taste and I have been a fan ever since.

Ingredients

  • 1 rabbit, ready for cooking, and cut into small pieces
  • 50 ml of olive oil
  • 6 cloves of garlic, thinly sliced
  • 100 ml of white wine
  • Salt and pepper

Preparation

Rub lots of salt and pepper into the rabbit portions. Heat two thirds of the oil in a pan and brown the rabbit pieces in batches until they are a golden brown. Then place the rabbit portions in a clay pot. Sweat the sliced garlic lightly in the remaining oil. Pour the garlic and oil over rabbit and add the wine. Cook for about 15 minutes in a preheated oven at 200 Celsius.