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Stewed rabbit with artichokes and potatoes

by Ada Parisi
5 min read

Stewed rabbit with artichokes and potatoes. As you may have guessed, the rabbit is one of the meats that I use most often: white meat, very lean, economy, rather neutral in flavor and so very versatile in the kitchen. I practice preparing it in different way: Today I did it in damp, with potatoes and artichokes, blended with white wine and combined with the pungent flavor of fresh onions. Prepares fast, don't expect a long cooking and is very tasty. A great dish, Since the meat is, There are vegetable fibers and carbohydrates.

Ingredients for 4 people:

  • 1,2 pounds rabbit pieces
  • 8 artichokes
  • 4 large potatoes
  • 1 small onion
  • 2 spring onions
  • a bay leaf
  • salt and pepper
  • a pinch of paprika
  • enough flour to flour the rabbit
  • 200 ml dry white wine
  • vegetable broth as required
  • butter just enough to Brown the potatoes (or olive oil if you prefer to)
  • butter just enough to Brown the artichokes (or olive oil if you prefer to)

Wash the rabbit and dry it with absorbent paper, then pass it on all sides in flour and fry it in a large saucepan until it's golden brown on each side. Set aside. Finely chop the onion and spring onions not too, putting aside the green parts of the latter, and let them wither in the oil. Add the paprika and Bay leaves and arrange in a pot the rabbit pieces fried previously. Season with salt, pepper and deglaze with white wine. Evaporate the alcoholic part and add the broth (about 2 cups). Cover and cook for 30 minutes.

Meanwhile, wash potatoes, Peel them and cut them into fairly large wedges: put the butter in a frying pan (or if you prefer oil) and FRY until they are golden brown. Season with salt, pepper, cover and cook to cooking, then put them aside. Also clean the artichokes by removing the stem, the outer leaves, ends harder and the internal barbette. Cut them in half and then into quarters and saute for 5 minutes in a pan with butter or oil. Must remain crunchy. Season with salt, pepper and set aside.

Because the rabbit will be tender and tight enough background to be dense, Add the artichokes and cook 5 more minutes covered, Finally, add the potatoes, turn off the heat and leave to rest for 5 minutes. Serve the rabbit with his sauce, the artichokes, the potatoes and the green parts of fresh onion, finely chopped.

THE PAIRING: A Nebbiolo Doc produced by Rovellotti, in Ghemme, It is our suggestion in this dish. Is’ a red fresh and balanced, with scents of berries. Its light and soft tannins do not contrast overly with the flavor of artichokes.

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