Today Miriam, author of El Invitado de Invierno , offers us a really easy recipe that lovers of baking in the oven will enjoy: this rabbit with garlic and herbs is delicious.

He has prepared it in a pan that we love, the Le Creuset iron pan : it has the exact same body as an iron cocotte, so it shares the same great cooking properties. Due to its size, it is ideal for cooking large pieces, and it has an excellent presentation, so we can serve it directly from the oven to the table.

This roast rabbit is easy and effective because it makes use of one of the most wonderful ingredients of the Mediterranean diet: garlic. Yeah, don't look at me like that, don't you love garlic? It is one of my favorite seasonings and in this dish it contributes most of the flavor.

Today the rabbits found in shops are usually farm-raised, so their meat is somewhat bland. All the more reason to season them with garlic, but yes, if you are lucky enough to find wild rabbit, do not doubt that this way of cooking it gives a wonderful and very tasty result.

This roast is done at a low temperature during the first hour of cooking, so a good source of iron like the one I used, which collects and distributes the heat well, works great and ensures that the meat is roasted evenly. .

baked rabbit tray le creuset


2 rabbits clean in pieces
1 head of garlic
1 good jet of oil or a little lard
1 splash of vinegar
350 ml of white wine
salt to taste
thyme or rosemary


Peel all the garlic, but leave them whole.

We put the rabbit in the dish (like this one from Le Creuse t , cast iron and vitrified interior) and salt it well. We spread it with oil or butter. We add the garlic, the vinegar, the white wine, a little more salt for the liquid and the herbs, if we are going to use them.

We cover the dish with aluminum foil and put it in the oven for an hour at 130° (with air) so that the rabbit roasts at a low temperature.

After an hour we uncover the dish and raise the temperature to 170° (with air) so that the rabbit browns. We roast it for another 30 minutes and turn it over so that it browns evenly on both sides; we'll have it another 15-20 minutes. We must not overcook because the rabbit is carved into very small pieces that can dry out excessively if we keep it in the oven for too long.

When removing it from the oven, if it seems to us that there is little sauce left, we add a small glass of boiling water to deglaze the bottom of the dish and thus obtain more sauce.

We serve the rabbit warm and freshly made with the garnish that we most want; some baked potatoes made at the same time or some baker potatoes are not even painted.

baked rabbit tray le creuset


Claudia said:

Genial Oli! Me alegro que saliera rica!! :) Saludos! Claudia

Oli said:

Yo hice esta receta cambiando el conejo,porque en casa no nos gusta,por pollo y tengo que decir que quedó riquísimo con la salsa que se forma.Lo que hice fué aumentar un poco los tiempos de horneado pero el procedimiento el mismo.Repetiré seguro.

Claudia said:

Hola Neska, no se seca porque durante la hora que está a baja temperatura está tapado y tiene suficiente líquido, además de que se le añade grasa precisamente por eso. Sí hay que vigilarlo durante el dorado, pero queda estupendo. :) Saludos!

Claudia said:

Hola José María! Muy contenta de que haya gustado la receta de Miriam. Que se quiera repetir, ya es la reconfirmación de ello :) Me alegro!
Saludos, Claudia

Claudia said:

Encantados Rosa de que te haya gustado! Sin duda te animo a probarla, porque está rica rica :) Saludos, Claudia

neska said:

Me encanta el conejo, es mi carne favorita y lo hago a menudo pero….tanto tiempo en el horno? Se secaría muchísimo, es una carne que no tiene grasa y se hace enseguida.

Rosa said:

Pues sí, una receta muy sencilla y seguro sabrosa, la haré seguro.

José María Ramos Sánchez said:

está de lo más rico, lo repetiré más de una vez

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