Garlic Rabbit: pressure cooker recipe

With today's recipe we're going to prepare a garlic rabbit that's absolutely delicious! Honestly I think that's the secret of the garlic rabbit recipe: despite its super easy step-by-step, you get a scandalously tasty rabbit meat, with intense notes, thanks both to the flavor of the garlic and the vegetables that accompany the dish.

It should be noted that we make it with chickpeas, which gives us a very complete dish, but if you prefer you can make it without them.

On the other hand, I'm delighted to show you how to make this garlic rabbit in a pressure cooker, and to show you how quickly it's done in it, how tidy it is (we do everything with a single utensil!) and how tender the meat and vegetables become in a short time. Also, because it cooks faster, nutrients are better retained, and the concentration of flavor 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 how intense you want the flavor)
• 4 rabbit legs (200 g each)
• Sea salt
• Pepper
• 100 g chorizo
• 1 tablespoon olive oil
• 4 tablespoons sherry (or, dry white wine)
• A handful of vegetables for stock (e.g., a carrot, some celery, half a leek)
• 1 bay leaf
• ½ or 1 teaspoon ground cumin
• 1 pinch ground cinnamon
• 1 tablespoon brown sugar
• Approx. 400 ml vegetable or chicken stock
• 2 bell peppers
• 1 small can chopped tomato (approx. 400 ml)
• Smoked paprika
• 1 bunch flat-leaf parsley
• ½ bunch fresh cilantro

Preparation

1. Soak the chickpeas overnight in plenty of cold water.Optionally, you can marinate the rabbit beforehand, although it's by no means essential, to intensify the flavors (if you want to do it, see notes below).
2. The next day, drain the chickpeas, rinse them well with water and drain again. Set aside.
3. Peel and dice the onions and garlic. Rinse the meat with water, pat dry with kitchen paper and season with salt and pepper. Slice the chorizo.
4. Place the WMF Perfect pressure cooker over heat, on low/medium, and add the oil.
5. In the bottom of the pot, in that oil, sear the thighs on both sides until browned. Add the chorizo and brown briefly. Remove all the ingredients and set them aside.
6. Add a splash of sherry and scrape the bottom. Turn the heat to the lowest setting.
7. Sauté the garlic and onions in the fat left in the pot. Let them brown (careful, we don't want them to burn), stirring occasionally. Once ready, separate half of the mixture and leave the other half in the pot.
8. Clean and dice the vegetables for the stock and add them to the pressure cooker. Also add the drained chickpeas, the bay leaf, cumin, cinnamon, sugar and salt and briefly braise while stirring the mixture
9. Add stock until the ingredients are covered by approximately 1 cm of liquid. Close the pot and heat on high until it reaches pressure (the indicator on the lid pops up). Lower the heat and cook for about 15-20 minutes.
10. Meanwhile, wash and chop the bell peppers.
11. After the time has passed, we want to open the pot to add the rabbit and other ingredients. To do this, we must depressurize the pot (turn off the heat and let the steam escape until you can open it). Open the pot and add the peppers and tomatoes to the chickpeas and stir. Season with salt (one level dessert spoon), 1/2 teaspoon of pepper and a pinch of sweet paprika. Add the rabbit legs, the chorizo and the rest of the garlic and onion. Close the lid and heat on high until it reaches pressure again. At that point, once it's at pressure, lower the heat to the minimum (you only 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 (this finishes cooking the interior for a few more minutes).
12. Wash and dry the herb sprigs, remove the leaves and chop them. When the pot has depressurized naturally, open it and sprinkle the herbs on top.
13. Serve hot and enjoy!

Marinade for the rabbit (optional)

Ingredients for the marinade:

Preparation and application of the marinade: