Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- alioli sauce (see link to recipe below)
- 4 sprigs Italian (flat leaf) parsley
- 1 rabbit, approximately 2-3 lbs, cut into 8-10 pieces
- 2 heads garlic
- 16 oz Spanish olive oil (approximately)
- salt to taste
This garlic rabbit recipe makes 4 servings.
Prepare alioli, Spanish garlic mayonnaise, which takes about 10 minutes. Whirl parsley and alioli together. Refrigerate until ready to serve.
Purchase a whole rabbit and ask the butcher to cut into 8-10 pieces, or cut it yourself. Rinse pieces and pat dry with a paper towel. Remove excess skin from garlic by rubbing it.
Frying the garlic in the oil infuses it with garlic flavor. Pour olive oil into a casserole pan or large, heavy-bottomed fry pan that is at least 3-4 inches deep. Oil should be at least 1.5 to 2 inches deep. Heat oil on medium. When hot, place the heads of garlic in the pan and fry on medium-low heat for about 5 minutes. Remove and allow to drain on a paper towel.
Turn up heat to medium so oil is hot enough to fry rabbit. Rub salt onto pieces of rabbit on all sides. When oil is hot, add pieces of rabbit to pan. Fry for 7 minutes or until rabbit is golden brown. Remove and let drain on paper towels.
Cut garlic heads in half. Serve rabbit with alioli on the side and fried garlic cloves.