Braised Rabbit with Spicy Sausage and Artichokes

Ingredients

• 4 rabbit legs (about 250 g each)
• Sea salt
• pepper (ground)
• 350 g shallots
• 1 Zucchini
• 2 red bell peppers
• 50 g black olives (pitted)
• 5 garlic cloves
• 2 sprigs Rosemary
• 0.5 bunch thyme
• 8 small artichokes
• 100 g chorizo (sliced)
• 0.5 lemon (juice)
• 3 tbsp olive oil
• 150 ml red wine
• 250 ml chicken broth
• 2 tbsp chopped parsley
• 2 tbsp butter

Instructions

1. 1.

   Wash rabbit legs, pat dry, salt and pepper them.

2. 2.

   Peel shallots and cut into thick rings.

3. 3.

   Peel garlic cloves.

4. 4.

   Remove stems and outer hard leaves from artichokes. Cut off the top third with kitchen scissors, split lengthwise, and place in lemon water (remove any burrs if needed).

5. 5.

   Wash bell peppers, halve, deseed, and roughly cube them.

6. 6.

   Wash zucchini, trim, cut lengthwise into quarters, then chop into pieces.

7. 7.

   Heat 2 tbsp oil in a pot over high heat and brown rabbit parts by turning until golden brown. Remove from pot.

8. 8.

   Heat remaining oil and sauté shallots. Add artichokes and garlic, cook briefly. Pour in wine and let evaporate almost completely. Add herbs, salt, pepper. Return rabbit to pot, pour in broth, cover, and simmer over low heat for about 40 minutes.

9. 9.

   Add remaining vegetables, olives, and sausage to the meat and continue simmering for another ~10 minutes. Finally stir in butter and parsley into the sauce (remove rosemary and thyme), taste, and serve.