Rabbit with Mediterranean Vegetables

Ingredients

• 1 rabbit (about 1.2 kg)
• 8 tbsp olive oil
• 20 g butter
• 1 sprig rosemary
• 4 Garlic cloves
• 8 small artichokes
• 10 cocktail tomatoes
• 100 ml poultry stock (from the jar)
• 1 bunch Basil
• Salt
• Pepper
• oil for frying

Instructions

1. 1.

   Divide the rabbit into 8 pieces, wash, pat dry, salt and pepper. Heat 4 tbsp olive oil and butter in a braising pot and brown the pieces on all sides over medium heat. Peel and halve the garlic, add it with the rosemary sprig.

2. 2.

   Cover and simmer over low heat for 45 minutes. Trim the hard tips from the artichokes, halve them, remove the stems. Blanch the tomatoes hot, shock in cold water and peel. In a sauté pan heat the remaining oil and brown the artichokes while turning them, add the tomatoes and stir briefly.

3. 3.

   Remove the rabbit pieces from the pot and set aside warm. Reduce the fond with the stock until it has thickened by about half. Return the rabbit parts with the vegetables to the sauce. Tear basil leaves and fry them in hot oil until crisp, then pour over the rabbit sauté.