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🍽️ Rabbit with Artichokes, Tomatoes and Shallots

840 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit (approx. 1.2 kg, ready for cooking)
• salt
• pepper (from the mill)
• 500 g shallots
• 5 garlic cloves
• 2 sprigs rosemary
• 0.5 bunch thyme
• 4 small artichokes
• 0.5 lemon (juice)
• 3 tbsp olive oil
• 150 ml red wine
• 250 ml chicken broth
• 500 g tomatoes

Instructions

1. 1. Wash the rabbit and pat it dry with a kitchen towel.
2. 2. Cut the rabbit into 8 pieces.
3. 3. Season the meat pieces with salt and pepper.
4. 4. Peel the shallots and cut them into wedges.
5. 5. Peel the garlic and slice it thinly.
6. 6. Rinse the herbs briefly and pat them dry.
7. 7. Remove the stems and the tough outer leaves from the artichokes.
8. 8. Cut off the top third of the artichokes.
9. 9. Quarter the artichokes lengthwise.
10. 10. Place the artichoke pieces in lemon water.
11. 11. Heat 2 tablespoons of oil in a pot.
12. 12. Fry the rabbit pieces until golden brown over high heat, turning them frequently.
13. 13. Remove the fried meat pieces from the pot and set them aside.
14. 14. Heat the remaining oil in the pot.
15. 15. Fry the shallots in the hot oil.
16. 16. Add the artichokes and garlic and fry them briefly together.
17. 17. Deglaze the mixture with wine and let it reduce almost completely.
18. 18. Add the herbs and season with salt and pepper.
19. 19. Place the rabbit pieces back into the pot.
20. 20. Pour in the meat stock.
21. 21. Cover the pot and simmer the rabbit over low heat for about 45 minutes.
22. 22. Wash the tomatoes and remove the stem area.
23. 23. Quarter the tomatoes.
24. 24. Add the tomatoes to the meat.
25. 25. Continue to simmer the dish for the last 10 to 15 minutes.
26. 26. Taste the dish and adjust seasoning if needed.
27. 27. Serve the rabbit hot.

Nutrition per serving

• kcal: 840
• Protein: 93 g · Fett/Fat: 41 g · Carbs: 19 g