Braised rabbit

Name: Braised rabbit
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 small artichokes (about 100 g each); 7-10 Tbsp Salt; 50 ml Lemon juice; 1 (approx. 1.6 kg) ready-to-cook rabbit; 150 g Shallots; 250 g small tomatoes; 2 untreated oranges; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 3-4 Bay leaves; 1 small stem rosemary; 1 Cinnamon stick

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

4 small artichokes (about 100 g each)
7-10 Tbsp Salt
50 ml Lemon juice
1 (approx. 1.6 kg) ready-to-cook rabbit
150 g Shallots
250 g small tomatoes
2 untreated oranges
4 TABLESPOONS Oil
7-10 Tbsp Pepper
3-4 Bay leaves
1 small stem rosemary
1 Cinnamon stick

Directions

1
Clean and wash the artichokes and cook them in plenty of boiling salted water with lemon juice for about 30 minutes. In the meantime, wash the rabbit, dab dry and cut into 6 pieces. Peel the shallots. Clean, wash and halve the tomatoes. Wash and dry oranges and cut into slices. Heat the oil in a frying pan. Fry the rabbit parts and shallots for about 10 minutes, turning them over.
2
Season with salt and pepper. Deglaze with 1/2 litre water. Add tomatoes, oranges, laurel, rosemary and cinnamon stick. Braise in a closed roaster in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Cut the artichokes in half and braise in the open roaster for the last 10 minutes. Season if necessary and serve