Conejo Al Ajillo (braised Rabbit In White Wine Sauce)
Conejo al Ajillo, or Braised Rabbit in White Wine Sauce, is a traditional dish from the Castilian-Leonese cuisine, known for its rich flavors and tender meat.
Ingredients
- 1 whole rabbit, cut into pieces
- 6 cloves of garlic, minced
- 1 cup white wine
- 1/4 cup olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the rabbit pieces and brown on all sides, about 5 minutes.
- Remove the rabbit from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the white wine and bring to a simmer.
- Return the rabbit to the skillet, sprinkle with paprika, and season with salt and pepper.
- Cover and simmer for 45-50 minutes, or until the rabbit is tender.
- Serve the braised rabbit hot, spooning the white wine sauce over the top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large skillet Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve the Conejo al Ajillo with crusty bread to soak up the delicious white wine sauce.
Tips & tricks
For a richer flavor, marinate the rabbit pieces in the white wine and minced garlic for 1-2 hours before cooking.
Cost
$15