Prep 25 mins
Cook 25 mins
This is in response to a request from Gerry Sans Sanddunes for Conejo Aioli. Like most rabbit dishes, you can substitute chicken--but try the rabbit. The honey adds a wonderful layer of taste, but the dish works well without it.
- 8 garlic cloves (or less,this is very strong aioli)
- 1⁄4 teaspoon salt
- 2 egg yolks
- 1 teaspoon fresh lemon juice
- 1 cup extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1⁄4 teaspoon Dijon mustard
- 2 tablespoons minced fresh thyme
- 1 (2 1/2 lb) rabbit or 4 split skinless chicken breasts
- coarse salt
- fresh ground pepper
- 1 cup white pearl onion, parboiled till soft
- 1 tablespoon sweet butter
- 1 bay leaf (preferably fresh)
- 1 tablespoon thyme honey (optional) or 1 tablespoon other honey (optional)
- For the aioli (mayonnaise).
- Mash the garlic and the 1/4 teaspoon coarse salt into a paste.
- Scrape garlic paste into a blender or processor.
- Add yolks, lemon juice, mustard and one tablespoon of minced thyme.
- Blend on medium speed and drizzle in one cup of extra virgin olive oil.
- If you are making this ahead of time, transfer to a bowl, cover and refrigerate.
- For the Rabbit:.
- Trim rabbit of all visible fat and cut into smallish (1 1/2" to 2") pieces, chopping off any protruding bone.
- Heat tablespoon of oil and tablespoon of butter in skillet or shallow casserole.
- Note: Whatever you use for the stove top should also be able to be placed under the broiler.
- Season the rabbit pieces with salt and pepper and sprinkle with remaining thyme.
- Add to skillet with bay leaf and saute over medium heat for seven to ten minutes.
- Preheat Broiler.
- Turn the rabbit, add the boiled onions, and saute another 7 to 10 minutes.
- Reserve about a third of the mayonnaise.
- Into the remaining mayonnaise, stir the honey, blending well.
- If the mixture is too thick, add a little warm water so that the aioli is a thick sauce.
- Ladle the honey aioli over the rabbit and onions.
- Place under broiler for 2 to 3 minutes or until golden.
- Serve the extra aioli on the side and make sure you have good crusty bread.
This was really excellent. I had brought a nice, big, free-range rabbit back from the village and this was the perfect new recipe to try. My pieces were bigger than Chef Kate recommends, I basically cut the rabbit into 10 pieces, so I cooked them slightly longer than the recipe called for. The aiolli sauce is superb - the honey just barely imparting a sweetness. If you like rabbit, this is a must-try recipe.
CHEF KATE ... thank you. I have been looking for a great Conejo Aioli recipe for years. Did it with chicken breast this time (and without the pearl onions) as neither bunny nor pearls were in the fridge. One forkfull and I was back on the Island of Ibiza. Bliss! Gracias Senora.