Rabbit recipe with artichokes and green olives!
This is a different version of cooked rabbit that still keeps its roots in the traditional Cretan cuisine, which is known for its healthy diet, well-balanced meats, and high quality ingredients.
Rabbit is perhaps the cleanest and healthiest meat available. Little fat, little cholesterol, and not mass-produced with hormones, antibiotics, etc.
Find a trusty source of local rabbit meat, and incorporate it into your meal-planning by cutting out other meats from time to time.
This is a recipe that is approximately for eight people and will require the ingredients that follow:
So in a thick ceramic cookware, or else in a thick cast iron pot, you warm up the extra virgin olive oil and saute there the two or three whole shallots till they become slightly brown on all sides.
Then we take the shallots out and place the rabbit pieces in the same olive oil, while its still warm on a medium flame.
With a big fork you turn the rabbit pieces around constantly for even browning. You then put out the meat with the wine and add salt, fresh ground pepper (as needed), a teaspoon of cumin, and one-third cup of water.
We then cover the cookware with a lid, and leave it to slowly cook in a low flame for approximately twenty minutes. After that time, you add the olives that you have already washed in a lot of cool, running water so they’re not too salty, the artichoke pieces, and another cup of water.
Cover again the cookware and slowly cook for another twenty minutes. Done!
Serve the dish hot, warm, or even room temperature. Any easy side dish to this rabbit meal is homemade french fries.
And we recommend that it’s served with fried potatoes, and fried slices of zucchini and eggplant, with a yogurt and dill sauce.
We like this rabbit dish with a peppery red wine, so in our case we recommend a Barbera or else a shelf-aged Chambourcin.
|New Jersey Wineries › Cooking with Wine › Artichoke & Rabbit Recipe|
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