You Are At: AllSands Home > Potluck3 > Rabbit recipe
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

Cooking Instructions:
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.