Garlic rabbit Conejo Guisado à la Burgalesa

Name: Garlic rabbit Conejo Guisado à la Burgalesa
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook rabbit (approx. 2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 2 Onions; 4 Garlic cloves; 4-5 stalks of celery; 2 Tomatoes; 1/8 l Spanish dry white wine; 300 ml clear chicken stock (instant); 1 Stalk Thyme; 1-2 Bay leaves; 7-10 Tbsp grated nutmeg; 1/2 bunch Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit (approx. 2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
2 Onions
4 Garlic cloves
4-5 stalks of celery
2 Tomatoes
1/8 l Spanish dry white wine
300 ml clear chicken stock (instant)
1 Stalk Thyme
1-2 Bay leaves
7-10 Tbsp grated nutmeg
1/2 bunch Parsley

Directions

1
Cut the rabbit into 6-8 pieces, wash and pat dry. Season with salt and pepper. Heat the oil in a roasting pan and fry the rabbit parts thoroughly all around. Peel and chop onions and garlic.
2
Clean, wash and cut the celery into pieces. Carve tomatoes crosswise and blanch hot and peel the skin. Cut the flesh into small pieces. Remove rabbit parts from the roaster. Fry onion, garlic and celery in the frying fat.
3
Add rabbit again. Add wine and chicken soup. Wash the thyme and pluck small stems from the branch. Add tomatoes, bay leaves and thyme and braise in a closed roaster for about 45 minutes.
4
Season to taste with salt, pepper and nutmeg. Wash parsley, dab dry and chop. Sprinkle over the braised rabbit.