Tender rabbit is gently braised, then coated in a silky sauce of white wine, Dijon mustard, and cream. The finished dish is savoury, lightly tangy, and deeply aromatic, with sweet shallots and thyme rounding out the richness.

This classic braise produces tender rabbit in a glossy, savory sauce scented with rosemary, garlic, and white wine. Tomatoes and black olives give the dish brightness and depth, while a brief final reduction keeps the flavors concentrated and elegant.

Conejo al Ajillo is a rustic, aromatic dish of rabbit browned in olive oil and gently simmered with whole garlic cloves, white wine, and herbs. The finished sauce is light but intensely savory, with sweet softened garlic and smoky paprika giving the meat deep, classic flavor.