Spanish Garlic Rabbit (Conejo al Ajillo)

Name: Spanish Garlic Rabbit (Conejo al Ajillo)
Total time: 30 min
Yield: 1 serving
Cuisine: Spanish
Ingredients: 1 rabbit leg (about 200g); 3 cloves of garlic, minced; 2 tablespoons olive oil; 1/4 cup white wine; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped; Salt and pepper to taste; 1/2 lemon, juice only; Fresh parsley for garnish

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30 minTotal time

mediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Fresh rosemary Use the same amount of fresh sage, finely chopped.
Fresh thyme Use the same amount of fresh oregano, finely chopped.
White wine Use an equal amount of unsalted chicken stock with a small squeeze of lemon.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein34 g

Carbohydrates5 g

Fat21 g

Fiber 1 g · Sugar 1 g · Sodium 450 mg

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A traditional Spanish dish featuring tender rabbit cooked with aromatic garlic, fresh herbs, and a splash of white wine. This flavorful recipe brings a taste of Spain to your table, perfect for a cozy dinner.

Spanish

Steps

In a skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté until golden, about 1-2 minutes.
Season the rabbit leg with salt and pepper, then add it to the skillet, browning on all sides.
Pour in the white wine and add the rosemary and thyme.
Cover and let simmer for about 20 minutes, turning occasionally.
Once the rabbit is cooked through, squeeze fresh lemon juice over it.
Garnish with chopped parsley before serving.

Tips for Spanish Garlic Rabbit (Conejo al Ajillo)

The sauce should look glossy and lightly reduced, while the rabbit remains moist and pulls apart easily; a dry, stringy texture suggests it has cooked too long.
Keep the garlic pale gold rather than dark brown, since deeply browned garlic can make the sauce taste bitter.
A snug-fitting lid helps retain moisture. Have a small splash of water ready if the pan looks dry before the rabbit is tender.

Drink pairing

A dry, medium-bodied Spanish white such as Verdejo
Its crisp citrus character complements the garlic, herbs, and lemon without overwhelming the tender rabbit.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions

How can I tell when the rabbit is tender?

The meat should feel tender when pierced and separate readily from the bone; if it is still firm, continue cooking gently with the pan covered.

Can I make this ahead?

Yes. Cook it ahead and refrigerate promptly; the flavors can meld overnight. Reheat gently until steaming hot, loosening the sauce with a little water or stock if needed.