Conejo al ajillo (Rabbit in Garlic)
- 1 rabbit cut into small pieces ready for cooking
- salt and pepper
- 250ml olive oil
- 6 cloves of garlic
- 100ml white wine
Rub plenty of salt and pepper into the rabbit portions.
Heat two thirds of the oil in a pan and brown the rabbit pieces in batches until they are golden brown.
Place the rabbit portions in a clay pot. Sweat the sliced garlic in the remaining oil.
Pour the garlic and oil over the rabbit and add the wine.
Cook for about 15 minutes in a pre-heated oven at 200 C.