Try to prepare interesting recipes for rabbit in garlic, either as a tasty lunch or a light dinner.
Surprise your loved ones and friends and conjure up great delicacies for them, for which they will adore you.
You can look for inspiration in this article, where you will find simple, yet delicious dishes for different occasions.
Simple rabbit on garlic
It is said that in the USA, for example, it is not very common to prepare this type of meat, but there are still households where it appears on the menu.
It is a favorite delicacy with us, which can be made in many ways. This recipe is very tasty and easy to prepare. By the way, try the recipes for roasted rabbit .
- 1 gutted rabbit with skin (weight approx. 1,500 – 1,600 g)
- 250 ml of red wine vinegar
- 1 cup extra virgin olive oil
- 15 cloves of garlic
- 2 teaspoons of sea salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 3 sprigs of rosemary
- Juice of 2 chemically untreated lemons
- 1/3 cup white wine
- 2 cups of water
- Cut the rabbit into portions and set aside for now. Peel the garlic cloves and cut them into slices.
- Place the pieces of meat in the pan and pour in the vinegar so that the meat is half submerged. If 250 ml is not enough for us due to the size of the pan, we add as much as we need.
- Marinate the meat for 1 1/2 hours on one side, then turn it over and marinate the other side again for 1 1/2 hours.
- Then remove the rabbit from the pan and pour the vinegar. Then pour olive oil into the pan and heat it.
- Once the oil is heated, add the rabbit and fry it in the pan on all sides until it acquires a golden brown hue.
- Throw in the garlic slices and when it becomes golden and almost brown, pour the white wine over the meat.
- Add salt, pepper, rosemary and bay leaf and cover with water.
- Cover with a lid and cook on low heat for about 1 hour. About 10 minutes before the end of cooking, add the lemon juice and slightly bend the pan so that the juice reaches the entire pan, but do not stir.
- Finally, turn off the stove and leave the covered pan to cook for another 15 minutes on a warm stove.
Roasted rabbit on garlic
Are you craving a juicy piece of meat and looking for a suitable recipe? This one is quick and easy to prepare. You’ll be licking yourself the next day. Prepare this delicacy for your loved ones and they will adore you.
- 1 tablespoon of sunflower oil
- 800 g of rabbit
- 5 cloves of garlic
- 1 cup of dry white wine
- 1/2 cup chicken broth
- Sea salt and ground black pepper to taste
- A little water (if needed to add more water)
- Fresh thyme
- Cut the rabbit into 4 parts with a sharp knife and leave it aside for now.
- Heat a large pan (one that can be placed in the oven) over medium-high heat and add oil. When it gets hot, add the pieces of rabbit and fry on all sides until brown.
- Salt and pepper the rabbit while frying.
- Reduce the heat, add the peeled and sliced garlic and let it turn golden.
- As soon as it acquires a golden brown shade, let the rabbit cook for another 2-3 minutes.
- Preheat the oven to 180 degrees.
- Pour the white wine into the pan to loosen anything stuck to the bottom of the pan. When the wine has evaporated, add the chicken stock.
- Now it’s time to put the pan with the rabbit in the oven and bake for about 30 minutes. Inside, the meat must be about 65 degrees.
- Remove from the oven and serve. Decorate the plate with fresh thyme.
Thighs on onion and garlic
Rabbit has a characteristic taste and very tender meat. Many do not dare to prepare it, but that’s a shame, because it is very quick to prepare and the result is tasty.
- 3 tablespoons of olive oil
- 1 kg rabbit legs (or 1 whole rabbit)
- 1 large onion
- 1 clove of garlic
- 1/3 cup sherry vinegar
- Salt and ground black pepper to taste
- 1 bay leaf
- 1-2 handfuls of fresh peas
- Water as needed
- It is best to prepare a cast-iron pot and heat the olive oil in it.
- Cut the rabbit into portions (if we can’t get only thighs) and season well with salt and pepper. Put it in the heated oil and let it fry.
- As soon as the rabbit acquires a brownish hue, add the cleaned and diced onion. Cook for about 8-10 minutes until the onion turns golden.
- Add peeled and sliced garlic cloves and cook/saute for 2 minutes.
- Then put the pieces of rabbit back in, add a little salt, cover with vinegar and throw in a bay leaf.
- Pour water over everything in such an amount that the rabbit is half submerged.
- Cover with a lid and cook on low heat for 2 hours.
- Once the rabbit is tender, add a little more pepper and stir in the fresh peas.
- Turn off the stove and let it cook under the lid for another 10 minutes.
- Served with fresh crusty bread.
Discover similar tips
Stew with spinach
Rabbit on garlic is an excellent delicacy for anyone who loves this type of meat and garlic as such.
After all, it can elevate even the most boring food to a higher level. Prepare this recipe as a lunch for your loved ones or a treat for friends, they will love you for it.
- 1 rabbit
- 1/2 cup flour
- Sea salt and ground black pepper to taste
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of butter
- 1 yellow onion
- 1 medium carrot
- 1 red pepper
- 4 – 6 cloves of garlic
- 1 tablespoon of rosemary
- 1/4 cup white wine vinegar
- 2 teaspoons sugar (crystal, cane)
- 1 cup of white wine
- 1/2 cup chicken broth
- 2 handfuls of baby spinach
- 2 tablespoons of roasted pine nuts
- 2 spoons of cream
- Put the flour in a bowl and add enough salt and pepper. We mix and put the rabbit into it, which we cut into portions beforehand.
- Cover it thoroughly in flour and shake off the excess flour.
- Prepare a large pan and pour olive oil into it to heat it up. Add butter at the same time as the oil.
- As soon as the fat is heated, put the rabbit in the pan and fry it on all sides until it turns brown. We set the heat to medium so that the rabbit and the flour do not burn.
- Put the browned rabbit aside and clean all the vegetables.
- Cut everything into thin strips or cubes and add to the pan. Chop the rosemary and also put it in the pan. Cover with a lid and let it cook until the vegetables are soft and tender.
- Then we turn it off, increase the temperature, add vinegar and sugar and cook for 30 seconds.
- Then pour in the wine with the chicken broth, season and bring to a boil.
- Return the rabbit to the pan, cover and cook over low heat for about 30 minutes.
- After this time, we take out the rabbit and put it in a warm place so that it doesn’t get cold.
- Reduce the heat and cook for another 5 minutes. Finally, sprinkle pine nuts with spinach and cover with cream. Let it cook for a while and we can serve. Serve on a plate topped with sauce.
Tip: If you don’t have rabbit and still like this recipe, use chicken instead. The result will be excellent.
Fried thighs with cream sauce
This garlic rabbit recipe is perfectly creamy and tender thanks to the cream. You will surely like to add more than just one serving. Although the recipe is for thighs, we can also use a whole rabbit.
- 1,500 g gutted rabbit
- 2 cups Kentucky Seasoned Flour
- Vegetable oil for frying
- For the sauce:
- 1 cup whipping cream
- 1 cup chicken broth
- 3 spoons of semi-coarse flour
- 2 tablespoons of finely chopped chives
- 2 tablespoons finely chopped parsley
- 6 cloves of garlic
- Cut the rabbit into portions and coat in seasoned flour. We stack it on a grid so that the flour does not stick to the plate, and let it rest.
- In a pan (ideally cast iron), heat the vegetable oil in a layer of about 3 cm on a medium-high heat.
- Once the oil is hot, coat the rabbit again in flour, lightly tap off the excess, and carefully place it in the hot oil.
- Fry in the classic style like a steak for about 4 minutes on each side, then turn again, cover, lower the temperature and fry for another 8 minutes.
- Uncover the pan, turn the pieces of rabbit again and let them fry for another 2 minutes. It is best to store the fried pieces of rabbit in a thermos to keep them warm.
- This is how we gradually process all the pieces of rabbit. Then pour the oil from the pan so that there are about 3-4 spoons left in it and any pieces that have separated from the rabbit.
- Sprinkle 3 tablespoons of seasoned flour into the pan and cook, stirring constantly, until it is lightly browned.
- Add the herbs and garlic and stir for 2 minutes to warm the garlic. Cover with chicken stock and cream.
- We stir to loosen all the pieces from the pan and continue until the sauce starts to thicken. Then we can serve.
- Put the pieces of rabbit on a plate and pour the sauce over them.
Roll filled with chicken meat
Roasted rabbit in garlic can take many forms and stuffed like a chicken roll it will become your favorite. It has a very fine structure, excellent taste and will satisfy not only you, but also your entire family or friends.
- 500 g spicy pork sausage
- 425 g of ground chicken
- 140 g of fresh white bread crumbs
- 100 g of grated parmesan
- 1 medium yellow onion
- 8 – 10 cloves of garlic
- 2 sprigs of rosemary
- 1 egg
- 2 boneless rabbits (each weighing approx. 1,800 g – 2,000 g) + their bones
- 375 ml of dry white wine
- 125 ml extra virgin olive oil
- 500 ml of Massel liquid broth
- Clean and finely dice the onion, peel the garlic and cut off the edges.
- Rinse the rosemary and cut it into the smallest possible pieces.
- Preheat the oven to 170 degrees and prepare baking trays with raised edges.
- Peel the sausages and put them in a bowl. Add minced chicken, breadcrumbs, parmesan and onion.
- Press 4 cloves of garlic into the meat bowl, add 2 spoons of rosemary and beat the egg. If you want, you can put everything in the robot’s container and mix, because the filling must be fine.
- We salt, pepper and prepare the filling, which we divide into two parts.
- Spread both boneless rabbits on the work surface and put half of the stuffing on each. Shape into a sausage and wrap like a roll.
- We will do the same with the second rabbit and tie it with food thread or use kitchen needles.
- Place both prepared rolls in the baking dish and cover them with bones. Add the remaining garlic and rosemary.
- Add wine and oil, salt and pepper and place in a preheated oven. Bake for 90 minutes, basting after a while and adding wine so that the roaster is not without liquid.
- Take out the rolls, put them in a clean baking pan or pan, cover them with aluminum foil and leave them in a warm place for 30 minutes.
- Remove the bones, mash the garlic and place the baking pan on the stove at a medium temperature.
- Pour in the broth, mix and peel off all the pieces left in the baking pan. Cook for 3 minutes and then pour the juice into a bowl.
- Cut the rabbit rolls into slices and serve on a plate. Drizzle with juice and serve, for example, with boiled potatoes.
Baked with lemon
Rabbit on garlic combined with citrus? This is an absolute delicacy, whether as a tasty lunch or an unconventional dinner. You will see that not only you, but also your loved ones will enjoy it.
- 1 rabbit (approx. 1,200 g)
- Juice from one chemically untreated lemon
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon ground sweet paprika
- 1 tablespoon of honey
- 50 ml extra virgin olive oil
- 1 tablespoon thyme (dried or fresh, depending on what we have)
- 4 – 6 cloves of garlic
- 1 chemically untreated lemon
- 2 bay leaves
- Salt to taste (ideally sea salt)
- Cut the rabbit into portions and sprinkle salt and pepper on all sides.
- Place in a baking dish or baking dish and season with nutmeg, thyme and paprika.
- Add peeled and sliced garlic, bay leaf, honey and lemon juice.
- Let it marinate for 2 hours and then preheat the oven to 180 degrees.
- Drizzle the rabbit with olive oil and cover with sliced lemon.
- Place in the preheated oven and bake for about 1 hour. Pour over the marinade in which we bake the rabbit.
- After this time, turn off the oven and leave the pan in the oven for another 10 minutes.
- Then we take it out and serve it with white rice or perhaps with French fries.
Interesting facts at the end
White wine is part of many recipes/dishes, but do you know how it is actually made? Come with us to sunny France, specifically to Burgundy, where top quality white wines are produced.
Since we’ve started preparing different recipes for rabbit, it doesn’t hurt to learn how to portion it correctly.
Do you know where the sweetest and tastiest lemons are grown? Take a look at the video and go with us to the Amalfi Coast, which is famous for growing lemons.