Rabbit Recipe from Jose Souto

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

Sprig Thyme

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.