Rabbit Al Ajillo or Rabbit with Garlic, Thyme and White Wine served with Olive Oil twice cooked Fries
2 Rabbits Jointed or 1kg diced Rabbit
2 Small Heads of Garlic
1 Bottle of dry white Wine
500 ml Chicken stock
200 ml Virgin olive oil (you can use normal olive oil but the virgin will give a better flavour)
Chopped flay leaf Parsley
1.5 kg Potatoes
1.5lt Olive Oil
- Joint your rabbits
- Break the Garlic head into cloves and spit them by crushing them with the side of a large knife or hitting them once with a meat bat or mallet. Keep the skin on.
- Heat the oil in a large pan.
- Add the garlic cloves and fry until they are golden brown. Remove the garlic.
- Season the Rabbit with salt and pepper and seal off in the hot oil.
- When the Rabbit is well sealed place the garlic back into the pan, add the wine and sprig of Thyme.
- Bring this to the boil for 2 to 3 min. Add the stock so that it covers the Rabbit and allow to come boil again then turn down to a simmer.
- Cover the pan with a lid and allow the Rabbit to cook.
- Peel Potatoes and cut into thin chips.
- Heat oil and cook chips at 140°C until they are cooked but do not have any colour remove from oil and drain.
- Reheat oil to 180°C when you are ready to serve cook chips again until golden brown.
- Once the Rabbit is cooked and is tender remove it and allow the wine sauce to reduce into a milky sauce if it has not already got to this stage.
- Remove the Garlic skin and discard.
- Add the chopped Parsley and spoon the sauce over the Rabbit then serve with chips.