Entree: Andorra – Central Culinary Region – Conill amb All i Oli (Braised Catalan-style rabbit cooked with garlic and served with a traditional all-i-oli garlic mayonnaise)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 whole rabbit, cut into pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (16 g) all-purpose flour for dredging
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 6 cloves garlic, minced (approx. 18 g)
- 1 cup (240 ml) dry white wine
- 1 1/2 cups (360 ml) chicken stock
- 2 tbsp (30 g) tomato paste
- 2 bay leaves (2 leaves)
- 2 sprigs fresh rosemary (or 1 tsp / 1 g dried rosemary)
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

All i oli (garlic mayonnaise):
- 1 cup (240 ml) extra-virgin olive oil
- 2 large egg yolks (approx. 36 g)
- 5 cloves garlic, crushed (approx. 15 g)
- 1 tbsp (15 ml) lemon juice
- Salt to taste (start with 1/2 tsp / 3 g)
- 1–2 tbsp (15–30 ml) water to adjust consistency if needed

Instructions

1. Pat rabbit pieces dry and season with 1 tsp of the salt and 1/4 tsp pepper. Dredge lightly in the flour, shaking off excess.
2. Heat 2 tbsp (30 ml) olive oil in a large heavy Dutch oven over medium-high heat. Brown rabbit pieces in batches until golden on all sides, 6–8 minutes per batch. Transfer browned pieces to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil if needed, then add the sliced onion and sauté until translucent, 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
4. Stir in the tomato paste and cook 1–2 minutes. Deglaze the pan with the white wine, scraping up browned bits, and simmer until reduced by half, about 3 minutes.
5. Return rabbit pieces to the pot, add the chicken stock, bay leaves, rosemary, remaining salt and pepper, and lemon juice if using. Bring to a gentle simmer, cover partially, and cook until rabbit is tender, about 35–45 minutes.
6. While the rabbit cooks, make the all i oli: in a mortar or small food processor, pound or blend the crushed garlic with a pinch of salt until a paste forms. Whisk in the egg yolks, then very slowly drizzle in the olive oil in a thin stream while whisking constantly to form an emulsion. Add lemon juice and adjust seasoning; thin with 1–2 tbsp (15–30 ml) water if too thick.
7. When rabbit is tender, remove bay leaves and rosemary stems. Adjust seasoning to taste. If sauce is too thin, simmer uncovered a few minutes to reduce.
8. Serve rabbit hot with a spoonful of all i oli on top or on the side and garnish with chopped parsley.