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Rabbit with garlic

By Dora Martín


11 in Saladmaster Titanium Sauce Pan

Ingredients :

  • 750 g of chopped rabbit
  • 5 cloves of garlic
  • 50 g of wheat flour
  • 220 ml of white wine
  • 220 ml of meat broth
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Lemon juice


  • Season and flour rabbit pieces
  • Put on medium heat the 11 in Saladmaster Titanium Sauce Pan
  • Add 5 tablespoons olive oil
  • Brown the 5 cloves of unpeeled garlic in the pan (lower temperature if we see that they are made very fast)
  • Add to the hot oil the pieces of rabbit flour one by one
  • Fry the rabbit until golden and well done inside, turning the pieces so that they are all equally cooked everywhere
  • Cut a lemon in half and squeeze it with your hand on the pieces of rabbit, trying to reach all
  • Add the white wine and broth
  • Rise to medium temperature to reduce sauce
  • Grab the two handles of the casserole and shake it with circular motions to bind the sauce and evaporate leftover liquids
  • In 2 or 3 minutes sauce will be connected and and impregnated with flavor all rabbit
  • Serve hot


  • Can be taken alone or accompanied by potatoes to the poor
  • Sprinkle with chopped parsley before serving
  • Instead of lemon you can cook with a few drops of sherry vinegar spread carefully over each piece of rabbit
  • Add some bay leaves before adding wine and broth
  • Change the rabbit for chicken, or mix the two meats