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🍽️ Rabbit Backstrap Stuffed with Artichokes and Onions

380 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit loin (with belly flap, boneless, approx. 700 g)
• salt
• pepper (from the mill)
• 2 onions
• 2 garlic cloves
• 4 tbsp butter
• 6 small artichokes
• lemon juice
• 250 ml dry white wine

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the rabbit backstrap under running water and pat it dry with kitchen paper.
3. 3. Lay the meat flat and season it evenly with salt and pepper.
4. 4. Peel the onions and garlic and chop both ingredients very finely.
5. 5. Heat two tablespoons of butter in a pan and sauté the onions and garlic until translucent, meaning until they are soft and slightly see-through.
6. 6. Remove the pan from the heat and set the onion-garlic mixture aside.
7. 7. Remove the tough outer leaves and the tips of the artichokes.
8. 8. Cut the cleaned artichokes into wide wedges.
9. 9. Drizzle the artichoke wedges immediately with some lemon juice to prevent them from browning.
10. 10. Mix the artichokes with the onion-garlic mixture.
11. 11. Season the filling again with salt, pepper, and a splash of lemon juice.
12. 12. Distribute the filling evenly over the rabbit backstrap.
13. 13. Tie the meat tightly with kitchen twine, similar to a rolled roast.
14. 14. Sear the rabbit roast in a casserole dish in the remaining butter on all sides.
15. 15. Deglaze the meat with wine.
16. 16. Place the casserole dish in the preheated oven and roast the meat for about 45 minutes.
17. 17. Baste the meat with the pan juices occasionally during the cooking time.
18. 18. Remove the roast from the oven and remove the kitchen twine.
19. 19. Slice the meat and serve it.
20. 20. Serve the dish with the remaining onion-artichoke vegetables as desired.

Nutrition per serving

• kcal: 380
• Protein: 32 g · Fett/Fat: 24 g · Carbs: 10 g