Wild rabbit with garlic and rosemary is one of those one-pot dishes that practically cooks itself. Hunting season arrives in Andalucía every autumn, and with it the occasional knock at the door from a neighbour bearing a brace of rabbits. This is what happens next. One pan, twenty cloves of garlic, a large glass of white wine, and a couple of hours on a low heat. Oh — and make sure you find and remove any lead shot before you start.

Wild rabbit with garlic and rosemary — straight from the pan at Casa Adora

INGREDIENTS

• 2 wild rabbits, jointed
• 20 or so garlic cloves, unpeeled
• 2 carrots, washed and sliced
• 1 onion, chopped
• 2 sprigs of rosemary
• 1 bay leaf
• 1 large glass dry white wine
• 1 tbsp tomato purée
• Plain flour, seasoned, for coating
• Olive oil
• Sea salt and freshly ground black pepper

How to Make Wild Rabbit with Garlic and Rosemary

1. Toss the rabbit pieces in seasoned flour and set aside.
2. Heat a large lidded pan with a good glug of olive oil over medium heat. Sauté the onion and carrot until they begin to colour.
3. Add the rabbit and brown all over, in batches if necessary.
4. Add the garlic cloves, bay leaf and tomato purée. Give the pan a good shake.
5. Pour over the wine and add the rosemary. Bring to the boil, then cover and reduce to a low simmer.
6. Cook for up to 2 hours, adding a splash more wine if needed.
7. Serve straight from the pan.

Two rabbits from next door, a handful of garlic, and an afternoon to spare – that is all this needs. The unpeeled garlic cloves soften slowly in the wine until they are almost jammy, and the rabbit falls from the bone. If you enjoy cooking wild rabbit, try the autumnal slow cooker wild rabbit — a different approach with beer and chickpea flour, which is equally satisfying.

This wild rabbit with garlic and rosemary recipe is part of the Game Recipes hub — a collection of wild and seasonal recipes from Casa Adora and the road.

This recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place. Browse all recipes here.

Wonky photos, proper food, genuine adventures – The Flexible Chef