Conejo Al Ajillo – Garlic Rabbit with Baked Potatoes and Pimientos De Padron

First of all, add the olive oil to the pan. Then add 6 whole cloves of garlic so that the oil takes on the garlic taste. The toes are now seared a little and slowly turn a slightly golden color. But please be careful not to burn them. So it's very important to only use your whole toes first. Meanwhile, the rabbit parts are now generously sprinkled with salt and pepper.

Now add the seasoned rabbit pieces to the pan. When the rabbit parts are slowly seared well and turn a golden color, we add the chopped cloves of garlic. Add a little salt to the chopped garlic in the pan and fry it too. If the added garlic starts to get color, add about two teaspoons of thyme. Mix everything together and add the cognac. The cognac then combines the caramelized gravy and enhances the whole taste.

Now add about half a liter of dry white wine. Cover the pan with a lid so that the boiling white wine can escape. After about 50 minutes, most of the wine has evaporated. Meanwhile cook the potatoes with their skin in salted water and then cut them in half.

Prick the meat with the fork to check the consistency. If the meat is still a little too hard but the liquid is almost completely overcooked, a little more wine or water can be added. Extend the cooking time until you feel a soft, delicate consistency in the fork test.

For the rosemary potatoes, melt the butter in a pan or saucepan, chop the rosemary needles and add. Place the potatoes in the pan with the cut side facing down and fry for approx. 5 - 8 minutes. Then heat plenty of olive oil in a deep pan, add the pimientos and stir-fry until some 'bubbles'. Sprinkle with high-quality coarse sea salt and serve very hot.