Stewed Rabbit with Artichokes

Ingredients

• 1 rabbit (prepped for cooking)
• Salt
• Pepper
• 4 tbsp olive oil
• 2 tbsp butter
• 4 artichokes
• 1 Carrot
• 6 Cherry tomatoes
• 1 stalk Celery
• 2 onions
• 1 lemon (zest and juice)
• 3 Garlic cloves
• 2 thyme sprigs
• 1 rosemary sprig
• 0.125 l dry white wine
• 0.125 l rabbit stock
• sauce thickener

Instructions

1. 1.

   Cut the rabbit into 6-8 pieces, wash, pat dry, season with salt and pepper. Heat olive oil and butter in a large pot, brown the rabbit pieces over medium heat. Wash rosemary and thyme, shake off excess dirt, strip leaves and chop. Peel and crush garlic cloves. Add herbs and garlic to the rabbit and sauté. Cover and simmer on low for about 30 minutes, basting occasionally with pan juices.

2. 2.

   Trim hard tips from artichokes, halve them, remove stems, slice into strips. Briefly blanch tomatoes, peel, quarter. Slice celery thinly. Dice onions finely.

3. 3.

   Add vegetables, pour in wine, continue to simmer for another 20-30 minutes.

4. 4.

   Remove cooked rabbit pieces and vegetables with a slotted spoon, place on a plate, cover with foil and keep warm. Deglaze the pot with stock, reduce by about half, stir in sauce thickener if needed, season with salt and pepper.

5. 5.

   Return rabbit parts and vegetables to the sauce, let them heat through briefly.