Chef Kate's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1For the aioli (mayonnaise).
- 2Mash the garlic and the 1/4 teaspoon coarse salt into a paste.
- 3Scrape garlic paste into a blender or processor.
- 4Add yolks, lemon juice, mustard and one tablespoon of minced thyme.
- 5Blend on medium speed and drizzle in one cup of extra virgin olive oil.
- 6If you are making this ahead of time, transfer to a bowl, cover and refrigerate.
- 7For the Rabbit:.
- 8Trim rabbit of all visible fat and cut into smallish (1 1/2" to 2") pieces, chopping off any protruding bone.
- 9Heat tablespoon of oil and tablespoon of butter in skillet or shallow casserole.
- 10Note: Whatever you use for the stove top should also be able to be placed under the broiler.
- 11Season the rabbit pieces with salt and pepper and sprinkle with remaining thyme.
- 12Add to skillet with bay leaf and saute over medium heat for seven to ten minutes.
- 13Preheat Broiler.
- 14Turn the rabbit, add the boiled onions, and saute another 7 to 10 minutes.
- 15Reserve about a third of the mayonnaise.
- 16Into the remaining mayonnaise, stir the honey, blending well.
- 17If the mixture is too thick, add a little warm water so that the aioli is a thick sauce.
- 18Ladle the honey aioli over the rabbit and onions.
- 19Place under broiler for 2 to 3 minutes or until golden.
- 20Serve the extra aioli on the side and make sure you have good crusty bread.
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Nutritional Facts for Rabbit With Aioli
Serving Size: 1 (411 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 970.3
- Calories from Fat 702
- Total Fat 78.1 g
- Saturated Fat 15.2 g
- Cholesterol 263.6 mg
- Sodium 272.6 mg
- Total Carbohydrate 6.7 g
- Dietary Fiber 0.8 g
- Sugars 1.8 g
- Protein 58.9 g