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Loading...| 6 potatoes , peeled and sliced 1/4 inch thick | |
| 2 onions , peeled and thinly sliced | |
| 5 sprigs rosemary , leaves stripped and finely chopped | |
| 1/4 cup extra virgin olive oil | |
| salt and freshly ground black pepper to taste | |
| 1 rabbit , cleaned and cut into pieces | |
| 1 onion , diced | |
| 1 tablespoon chopped green olives | |
| 10 leaves fresh sage | |
| 1 teaspoon chopped fresh marjoram | |
| 6 baby artichokes , tips trimmed and tough outer leaves removed | |
| 1 teaspoon tomato paste | |
| 1 bunch fresh parsley , minced | |
| salt and freshly ground black pepper to taste |
| 1. | Preheat oven to 220°C. |
| 2. | In a large bowl, toss the sliced potatoes, sliced onions, rosemary, olive oil, salt, and pepper together until well combined. |
| 3. | Spread the potato mixture evenly onto a baking sheet and roast for 20-25 minutes or until golden brown and tender. |
| 4. | Heat a large skillet over medium-high heat. |
| 5. | Season the rabbit pieces with salt and pepper, then add them to the hot skillet. |
| 6. | Cook the rabbit for 3-4 minutes on each side or until browned and cooked through. |
| 7. | Add the diced onion, green olives, sage, marjoram, and artichokes to the skillet. |
| 8. | Stir in the tomato paste and continue cooking for an additional 3-4 minutes or until the vegetables are tender. |
| 9. | Serve the seared rabbit on a bed of roasted potatoes and vegetables, garnished with minced parsley. |
Rabbit is a lean protein that is high in iron and vitamin B12.
This dish is packed with flavorful herbs and vegetables.
Some people may not enjoy the taste of rabbit meat.
Baby artichokes can be difficult to find and prepare.
Rabbit meat is a great source of protein and iron.
It is also low in fat and calories.
The artichokes in this dish are high in fiber and packed with vitamins and minerals, including vitamin C and potassium.
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