Tender Rabbit Stew with Peas and Artichokes: A Hearty Meal
Ingredients
- 1000 g Rabbit
- 6 tbsp. Olive oil
- 50 g Pancetta
- 300 g Shelled peas
- 5 Artichokes
- 1 bunch Basil
- Dry white wine
- 5 Peeled tomatoes
- 1/2 glass White wine vinegar
- Stock cube
- 1 clove Garlic
- 1 Shallot
- 1 rib Celery optional
- Salt
- Pepper
Instructions
- Cut the rabbit into pieces, wash it and let it soak in cold water acidulated with vinegar for 30 minutes.
- Mince celery (if using), garlic, and shallots, and put the mince in a saucepan with the diced bacon and oil. Let brown for a few minutes.
- Add the peas and artichokes (previously cleaned and sliced). Stir well.
- After a few minutes, add the rabbit. Let it brown slightly, then season with salt and pepper and drizzle with white wine.
- Once the wine has evaporated, add the peeled tomatoes, crushed with a fork. Continue cooking over moderate heat, adding hot broth as needed.
- When cooked, add coarsely chopped basil and serve immediately.
Notes
For an even more flavorful variation, try marinating the rabbit in white wine and spices for a few hours before proceeding with the recipe. This step will add depth to the flavor of the dish. Also, if you prefer a side dish, steamed baby fries are a good choice.