Garlic rabbit with golden sweet potato
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Rabbit estimated edible meat; buy 1.2 kg jointed bone-in 800 g
- Sweet potato peeled 500 g
- Garlic 8 cloves 24 g
- Dry sherry 200 ml 200 g
- Water 150 ml 150 g
- Extra virgin olive oil 30 g rabbit and 30 g sweet potato 60 g
- Bay leaf 1 leaf 0.2 g
- Rosemary 1 g
- Fresh thyme 2 g
- Parsley 3 g
- Black pepper 0.3 g
- Salt to taste 3 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
BRA Prior frying pans
Sear, sauté and make your flavour base with ease.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
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.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →