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Ingredientes
- 1 x rabbit - (2 to 2 1/2 lbs) cleaned, and cut into pcs
- 1 lrg can artichoke hearts Juice of 1 lemon
- 6 Tbsp. extra-virgin extra virgin olive oil
- 2 lrg shallots minced
- 20 x good oil cured olives
- 4 x fresh sage leaves - (to 6)
- 1 sprg fresh margoram
- 1 c. good white wine Chicken stock as needed
- 1 tsp tomato paste
- 2 tsp fresh flat-leaf parsley Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Once the rabbit has been cleaned, joint the meat and then cut into chunks, use a cleaver to do this. You want the meat attached to the bones. The artichoke hearts should be cut into quarters. (If you can get good fresh artichoke hearts then by all means use them, if not then use the canned ones, just make sure to drain them thoroughly.)
- Heat the extra virgin olive oil in a very large frying pan until not quite smoking, put in the onion and cook until they are light and softened. Now add in the rabbit pcs, olives, sage, marjoram, wine, some stock and the salt and pepper. Stir well, cover and let simmer for at least 1/2 hour. Add in more stock if necessary to keep everything nice and moist. Add in the artichokes, tomato paste and parsley and simmer for another 15 to 20 min.
- This recipe tastes great with nice oven roasted potatoes, which have been cut and tossed with some good herbs such as basil, onion and garlic, salt and pepper and roasted in a very warm 475 degree oven until potatoes are done. Delicious!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 86g | |
| Calories 721 | |
| Calories from Fat 716 | 99% |
| Total Fat 81.03g | 101% |
| Saturated Fat 11.19g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 56mg | 2% |
| Total Carbs 1.03g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.67g | 0% |
| Protein 0.24g | 0% |
