1 whole rabbit
salt and pepper.
For the garlic cream: 3 cloves of garlic from Aceuchal (El Ajero)
400 ml of liquid cream for cooking
Sprig of thyme
Garlic cream: Firstly, boil the cream together with the thyme. Then poach the garlic and add to the cream. Remove the sprig of thyme. After that crush and strain the mixture.
Remove the rabbit’s head and cut the rabbit into quarters. Add salt and peper and grill it with a little of oil for 5 minutes approximately on each side.
Next, place the rabbit cut into pieces on a dish and serve with the garlic cream.
It is recommended to serve a little garlic cream in a sauce boat.