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🍽️ Rabbit with Mediterranean Vegetables

485 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit (approx. 1.2 kg)
• 8 tbsp olive oil
• 20 g butter
• 1 sprig rosemary
• 4 garlic cloves
• 8 small globe artichokes
• 10 cherry tomatoes
• 100 ml poultry stock (from the jar)
• 1 bunch basil
• salt
• pepper
• oil (for frying)

Instructions

1. 1. Cut the rabbit into 8 equal pieces.
2. 2. Rinse the meat pieces under running water.
3. 3. Pat the rabbit completely dry with kitchen paper.
4. 4. Season the meat pieces generously with salt and pepper.
5. 5. Heat 4 tablespoons of olive oil and the butter in a casserole dish.
6. 6. Fry the rabbit pieces on all sides until golden brown over medium heat.
7. 7. Peel the garlic cloves and halve them.
8. 8. Add the garlic and the rosemary sprig to the pot.
9. 9. Simmer the rabbit covered over low heat for 45 minutes.
10. 10. Cut off the hard tips of the artichoke leaves.
11. 11. Halve the artichokes and remove the fuzzy choke in the center.
12. 12. Blanch the tomatoes with hot water.
13. 13. Shock the tomatoes immediately in cold water.
14. 14. Peel the skin off the tomatoes.
15. 15. Heat the remaining oil in a frying pan.
16. 16. Fry the artichokes until golden brown, turning them occasionally.
17. 17. Add the peeled tomatoes to the pan and toss them briefly.
18. 18. Remove the rabbit pieces from the pot and keep them warm.
19. 19. Deglaze the pan drippings in the pot with the meat stock.
20. 20. Reduce the sauce by half.
21. 21. Add the rabbit pieces and the vegetables to the sauce.
22. 22. Pluck the basil leaves from the stem.
23. 23. Fry the basil leaves in the hot oil until crispy.
24. 24. Garnish the finished dish with the crispy basil leaves.

Nutrition per serving

• kcal: 485
• Protein: 42 g · Fett/Fat: 32 g · Carbs: 12 g