Today Miriam, author of The Winter Guest, offers us a really easy recipe that lovers of oven cooking will enjoy: this rabbit with garlic and herbs is delicious.
She prepared it in a tray we love, the Le Creuset cast-iron roasting pan: it has exactly the same body as an iron casserole, so it shares the same excellent cooking properties. Due to its size, it is ideal for cooking large pieces, and it has an excellent presentation, so we can serve directly from the oven to the table.
This roasted rabbit is simple and effective because it uses one of the most wonderful ingredients of the Mediterranean diet: garlic. Yes, don't look at me like that, don't you adore garlic? It's one of my favorite seasonings and in this dish it provides most of the flavor.
Nowadays the rabbits you find in shops are usually farmed, so their meat is somewhat bland. All the more reason to season them with garlic, but if you are lucky enough to find wild rabbit, rest assured this way of cooking it gives a great, very tasty result.
This roast is cooked at a low temperature for the first hour, so a good iron roasting dish like the one I used, which collects and distributes heat well, works wonderfully and ensures the meat roasts evenly.
Ingredients
2 cleaned rabbits cut into pieces
1 head of garlic
a good glug of oil or a little pork lard
a dash of vinegar
350 ml of white wine
salt to taste
thyme or rosemary
Preparation
We peel all the garlic, but leave the cloves whole.
We put the rabbit in the dish (like this one from Le Creuset, made of cast iron and vitrified inside) and we season it well with salt. We rub it with the oil or the lard. We add the garlic, the vinegar, the white wine, a bit 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 one hour at 130° (with fan) so the rabbit roasts at a low temperature.
After an hour we uncover the dish and raise the temperature to 170° (with fan) so the rabbit browns. We roast it another 30 minutes and turn it over so it browns evenly on both sides; we leave it for another 15–20 minutes. We must not overcook it because rabbit is carved into very small pieces that can dry out if left in the oven too long.
When taking it out of the oven, if it seems like there's too little sauce, add a small glass of boiling water to deglaze the bottom of the dish and thus obtain more sauce.
We serve the rabbit hot and freshly made with the garnish we prefer; some oven-roasted potatoes cooked at the same time or pan-fried potato slices go perfectly with it.
Comments
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.
Gracias
José María Ramos Sánchez said:
está de lo más rico, lo repetiré más de una vez