Sunday, 20th June 2021

This Month's Magazine
Rabbit with white wine, garlic and rosemary.

Rabbit with white wine, garlic and rosemary.

Rabbit is quite plentiful in Andalucia at this time of year, so why not try rabbit simmered with wine and rosemary. It makes a very tasty and hearty dish. This recipe serves 4, it is easy to prepare ion 25 minutes. It’s the cooking that takes the time, but it is well worth the wait.


  • 1 wild Rabbit, head and legs removed
  • 4 tbsp Flour, seasoned with salt and pepper 
  • 4 tbsp Olive oil 
  • 10 garlic cloves 
  • 750ml White wine 
  • 6 sprigs Rosemary

Ingredients for serving with

  • 1kg Potatoes
  • 100ml Milk 
  • 2 tbsp butter
  • 4 tbsp Parsley, chopped 
  • salt and pepper



  1. Preheat the oven to 140C/gas 0.5. Chop the rabbit into three equal-sized joints.
  2. Roll the rabbit pieces in the seasoned flour. 
  3. Heat the oil in a casserole pan and cook the rabbit pieces for 1 minute on each side.
  4. Crush the garlic using the flat blade of a knife and add to the pan. 
  5. Pour over the wine and add the rosemary. Cover and cook for 3.5 hours, or until the rabbit is tender.
  6. Peel and halve the potatoes - boil until tender before draining. Mash with a potato masher. Heat the milk with the butter and seasoning, and beat into the potatoes.
  7. Stir in the parsley just before serving with the rabbit.

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