Rabbit and Artichoke Stew with Thyme
1 hr 25 min.
- 2 tablespoons
- 2 cloves
- ¾ teaspoon
- ¼ teaspoon
freshly ground Black pepper
- ¼ cup
dry white wine
- 2 cups
rabbit stock (or chicken stock)
- 1 sprig
- 1 sprig
globe Artichoke (hearts only)
firm Plum tomato (halved lengthwise)
- To garnish
Heat the oil in a large heavy-based pan and gently cook the shallots and garlic for about 5 minutes, until tender and starting to caramelise. Remove from the pan and set aside.
Season the rabbit with the salt and pepper and add to the pan. Cook for 4- 5 minutes on each side until well browned.
Add the wine and increase the heat to high. Allow to bubble and reduce by a third.
Add the stock and return the shallots and garlic to the pan with the thyme and rosemary. Reduce the heat to low, cover the pan and simmer for 40 minutes.
Add the tomatoes and artichokes and cook for a further 20 minutes or so, until the rabbit is very tender.
Place the rabbit and vegetables on warm serving plates. Boil the sauce for about 5 minutes to thicken and spoon over the rabbit. Garnish with thyme and rosemary.