A Terrific recipe for rabbit! Makes the senses go wild.
2 and a half lb rabbit, cleaned weight
3 medium sized globe artichokes
Juice of 1 lemon
6 tablespoons olive oil
1 large onion
4 oz black olives
6 leaves fresh sage
1 sprig marjoram
1 glass white wine
Chicken stock as required
1 teaspoon concentrated tomato puree
2 teaspoons fresh parsley
Salt to taste ( rember a little goes a long way)
Freshly ground black pepper
Take the cleaned rabbit and cut into medium sized chunks. This can be done by your butcher. Trim the artichokes into tender heart and cut into quarters. Put them in a bowl of water acidulated with the lemon juice to prevent discoloration. Heat the oil in a large pan and fry the chopped onion. Then add the rabbit pieces, olives, sage, marjoram, salt and pepper, wine and some stock. Stir well, cover the pan with a lid and leave to simmer for 30 minutes, adding more stock if necessary. Add the artichokes, tomato puree and parsley and simmer for a further 10 - 15 minutes.