Conejo al ajillo – rabbit with garlic
Spanish recipe, conejo al ajillo (rabbit with garlic)

Conejo al ajillo – rabbit with garlic

Ingredients 2 rabbits (or 1kg diced rabbit)1½ garlic bulb¾ bottle dry white wine2 thyme sprigs500ml chicken stock200ml oil of your choiceChopped flat leaf parsley1kg potatoes1.5l oil (for frying potatoes)Salt and pepper to season   Instructions Joint your rabbits. Break the garlic into cloves and crush them without peeling. Heat the oil in a large pan. Add the garlic cloves, fry until golden brown then remove from the pan. Season the rabbit and seal off in the hot oil.Put the garlic back into the pan, add the wine and thyme. Bring this to the boil for two to three minutes. Add the stock to cover the rabbit, allow to boil again, and then turn down to a simmer. Cover the pan with a lid and allow the rabbit to cook for around 1h 45min.Do not peel the potatoes, just wash, pat dry and cut into chips. Heat the oil to about 140°C and fry the chips until they are cooked but not golden. Remove from the oil and leave to dry.Once the rabbit is cooked and tender, remove it from the pan. Pass the sauce through a sieve and, using the back of a spoon, push the garlic pulp through it. Reduce the sauce over low heat until it thickens slightly.Just before you’re ready to serve, reheat the oil to 180°C and fry the chips again until golden brown.Add the chopped parsley and spoon the sauce over the rabbit then serve with chips. 

Continue Reading Conejo al ajillo – rabbit with garlic

Pheasant pasties

With the days drawing out and spring arriving, why not create some tasty pheasant pasties? You can even pack them up in a picnic.

Continue Reading Pheasant pasties

Mixed Game Pie

A true winter warmer, this recipe is packed full of flavour and a tried and tested family favourite.

Continue Reading Mixed Game Pie

Venison nacho cheese bake

A perfect weekend meal to share with friends, ideal finger food for Bonfire night while enjoying the firework displays.

Continue Reading Venison nacho cheese bake

Pigging out on Pig(eon) Bol

As the main season for woodpigeon shooting approaches, one problem arises: how to make room in the freezer? I had a few successful days last year, and many pigeon breasts remain to be eaten.

Continue Reading Pigging out on Pig(eon) Bol