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Garlic Rabbit (Conejo al ajillo)
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- Cut up the rabbit and sprinkle it with salt and pepper.
- Heat the olive oil in a large pan and sauté the finely chopped garlic in it.
- Before the garlic browns completely, add the chili.
- Add the rabbit pieces and brown them all over until nicely golden.
- Add the bay leaf and the wine, and cook over low heat until the rabbit is tender.
- At the end, turn up the heat so the juices thicken a little.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Conejo al ajillo (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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