Easy

Garlic rabbit with golden sweet potato

Name: Garlic rabbit with golden sweet potato
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Rabbit (estimated edible meat; buy 1.2 kg jointed bone-in); 500 g Sweet potato (peeled); 24 g Garlic (8 cloves); 200 g Dry sherry (200 ml); 150 g Water (150 ml); 60 g Extra virgin olive oil (30 g rabbit and 30 g sweet potato); 0.2 g Bay leaf (1 leaf); 1 g Rosemary; 2 g Fresh thyme; 3 g Parsley; 0.3 g Black pepper; 3 g Salt (to taste)

Total time1 h 10 min Preparation and possible waiting 20 min · Cooking 50 min

Preparation and possible waiting: 20 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Golden rabbit with garlic, sherry and herbs, served with small pan-cooked sweet potato cubes.

Jump to steps

20 minpreparation and possible waiting

50 mincooking

4servings

2.322 kcalwhole recipe

580 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 20 min · Cooking 50 min

Preparation and possible waiting: 20 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Crush the unpeeled garlic cloves. Gently heat in 30 g oil for 4 minutes and remove before they scorch. Season the rabbit with salt and pepper and brown in the same casserole for 10 minutes, turning.
Return the garlic and add the bay, rosemary and thyme. Pour in the sherry and boil uncovered for 3 minutes.
Add the 150 ml water, partially cover and simmer for 30–35 minutes, turning halfway, until the rabbit is tender and the meat reaches 70°C for 2 minutes without touching bone with the probe.
Meanwhile, cut the sweet potato into 1 cm cubes. Cook in a wide frying pan with the remaining 30 g oil over medium heat for 18–22 minutes, turning often, until golden and tender when pierced. Add a pinch of salt and half the parsley.
Remove the bay leaf and herb stems. If the sauce is too thin, lift out the rabbit and reduce uncovered for 3–5 minutes. Serve the meat with its garlic, sauce and sweet potato, finishing with the remaining parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.