Alpujarran fried rabbit

Fritailla de conejo

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Andaluz: A Food Journey Through Southern Spain

By Fiona Dunlop

Published 2023

  • About

Rabbits are legion in Andalusia and were a favorite source of lean meat in the days of the Moors. Gonzalo’s recipe makes a warming winter dish, with ample vegetables and juices to mop up with bread. Serve it with boiled potatoes or rice.

Ingredients

  • 1 cup (250 ml) extra virgin olive oil
  • 2–3 cloves garlic, chopped

Method

In a large pan heat 2 tablespoons of the oil, add half of the garlic and a pinch of salt, then brown the rabbit, turning a few times to color evenly Remove from the heat and pour in the white wine, setting it alight to flambé the meat until the alcohol burns off, then toss in the bay leaves. Set asi