Ingredients
- 1 rabbit in pieces (1.2 kg)
- 1 head of garlic
- 1 onion
- 150 g of white wine
- 200 g of chicken stock
- 1 sprig of rosemary
- 1 bay leaf
- 50 g of extra virgin olive oil
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Season the rabbit and brown it in a pan with the peeled garlic, then set them aside.
- Put the onion in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120°C/spoon speed.
- Pour in the white wine and let it evaporate 3 min/Varoma/spoon speed without the measuring cup.
- Add the stock, the rosemary, the bay leaf and the salt and mix 5 sec/speed 2.
- Fit the butterfly, add the rabbit and the browned garlic.
- Set 30 min/100°C/reverse/spoon speed.
- Check that the rabbit is tender and the sauce reduced.
- Remove the bay leaf and the rosemary and serve with the garlic sauce.
Tips
- Browning the rabbit well before stewing it adds a lot of flavor.
- Serve with french fries or baker's potatoes to dip in the sauce.
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