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Conejo a la aragonesa
Conejo a la aragonesa: rabbit braised with a whole head of garlic, wine and mountain herbs
Rabbit has always been the everyday meat of rural Aragon, and in the farmhouses of the Somontano and the Cinco Villas it is braised slowly in a clay pot with lots of garlic, thyme and rosemary from the hillside, and a glass of the local white wine. The result is lean, tender meat in a small amount of rich, garlicky sauce, served with fried potatoes or bread. The wine can be replaced with chicken stock and a spoonful of vinegar if you prefer no alcohol. A common mistake is boiling the rabbit hard; the lean meat tightens and goes stringy, so keep it at the gentlest simmer. Chef's tip: mash a few of the soft braised garlic cloves into the sauce at the end; they thicken it and make it sweeter.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (3)
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Method
0/6 doneStep 1: Pat 2 ⅝ lb rabbit dry and season with 1 ½ tsp salt and ½ tsp black pepper. Handle it on its own board and wash your hands after.
Step 2: Heat ¼ cup olive oil in a wide casserole over a medium-high heat and brown the rabbit in batches for 8 to 10 minutes, until golden on all sides. Set aside.
10 minStep 3: Lower the heat, add 1 head garlic and 1 onion and cook gently for 8 minutes, until the onion is soft and the garlic cloves are lightly golden.
8 minStep 4: Return the rabbit, add 4 sprig thyme, 1 sprig rosemary and 2 bay leaves, and pour in ¾ cup dry white wine. Let it bubble for 2 minutes, then add ¾ cup water.
3 minStep 5: Cover and simmer very gently for 45 to 50 minutes, turning the pieces once, until the meat comes away from the bone easily and reads at least 160°F. If the sauce is thin, uncover for the last 10 minutes.
48 minStep 6: Lift out the herb stalks, mash 3 or 4 garlic cloves into the sauce and taste for salt. Serve sprinkled with parsley if you like, with fried potatoes or bread.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 50 g
- Carbs
- 6 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does conejo a la aragonesa take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of onion?
- 2 shallots per onion.
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