Garlic rabbit: quick pot recipe

With today's recipe we are going to prepare a very tasty rabbit in garlic sauce ! The truth is that I think that is precisely the success of the rabbit in garlic sauce recipe, that despite its very easy step-by-step instructions, you get an outrageously tasty rabbit meat , with intense nuances, thanks to both the flavour of the garlic and the vegetables that accompany the dish.

It is worth noting that we make it with chickpeas , which makes it a very complete dish, but if you want you can make it without them.

On the other hand, I am delighted to be able to show you how to make this rabbit with garlic in a pressure cooker , and for you to see how quickly it is made in it, how clean it is (we do everything with just one utensil!) and how tender the meat and vegetables become in a short time . In addition, by cooking in less time, the nutrients in the food are retained better, and the concentration of flavour that you achieve in record time will surprise you.

Let's get the recipe!

Ingredients

• 150 g dried chickpeas
• 2 onions
• 4 or 5 cloves of garlic (depending on whether they are medium or large and the intensity you want to add)
• 4 rabbit feet (200 g each)
• Sea salt
• Pepper
• 100 g of chorizo
• 1 tablespoon olive oil
• 4 tablespoons sherry (otherwise, dry white wine)
• 1 handful of vegetables for broth (eg some carrots, a little celery, half a leek)
• 1 bay leaf
• ½ or 1 teaspoon ground cumin
• 1 pinch of ground cinnamon
• 1 tablespoon brown sugar
• Approx. 400 ml of vegetable or chicken broth
• 2 peppers
• 1 small can of chopped tomatoes (approx. 400 ml)
• Smoked paprika
• 1 bunch of flat-leaf parsley
• ½ bunch of fresh cilantro

Preparation

1. Soak the chickpeas overnight in plenty of cold water. Optionally, you can marinate the rabbit beforehand, although it is not essential, to intensify the flavours (if you want to do this, see notes below).
2. The next day, drain the chickpeas, wash them well in water and drain them again. Set aside.
3. Peel and dice the onions and garlic. Wash the meat with water, dry it with kitchen paper and season with salt and pepper. Cut the chorizo ​​into slices.
4. Place the WMF Perfect pressure cooker on the stove, at low/medium heat, and add the oil.
5. In the bottom of the pot, in that oil, sear the thighs on both sides until they are golden. Add the chorizo ​​and brown it briefly. Remove all the ingredients and set them aside.
6. Add a splash of sherry and scrape the bottom. Reduce the heat to low.
7. Sauté the garlic and onions in the fat left in the pot. Cook until golden brown (be careful, we don't want them to burn), stirring occasionally. Once ready, set aside half of the mixture and leave the other half in the pot.
8. Clean and dice the vegetables for the broth and put them in the pressure cooker. Also add the drained chickpeas, bay leaf, cumin, cinnamon, sugar and salt and briefly sauté while stirring the mixture.
9. Add broth until the ingredients are covered by approximately 1 cm of liquid. Close the pot and heat it at maximum power until it is under pressure (the indicator on the lid appears). Lower the heat and cook for approximately 15-20 minutes.
10. Meanwhile, wash and chop the peppers.
11. After the time has passed, we want to open the pot to add the rabbit and other ingredients. To do this, we need to depressurize the pot (turn off the heat and let the steam out until you can open it). Open the pot and add the peppers and tomatoes to the chickpeas and stir. Season with salt (a level dessert spoon), 1/2 teaspoon of pepper and a pinch of sweet paprika. Add the rabbit feet, chorizo ​​and the rest of the garlic and onion. Close the lid and heat on high until it reaches pressure again. At this point, when it is already under pressure, lower the heat to low (you just want to maintain the pressure) and cook the meat and vegetables for about 15 minutes. After that time, turn off the heat and do not release the steam, let it cool on its own (so it finishes cooking the inside for a few more minutes).
12. Wash and dry the herb sprigs, remove the leaves and cut them. Once the pot has naturally depressurized, open it and spread the herbs on top.
13. Serve hot and enjoy!

Marinade for the rabbit (optional)

Ingredients for the marinade:

Preparation and application of the marinade: