Rabbit burgers with Taggiasca olives and sautéed artichokes
Published on 13 November 2014
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Ingredients
INGREDIENTS FOR 2 PEOPLE
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Method
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I found a prepared rabbit saddle at the supermarket, but legs work well and are easier.
I remove all the meat, watching for tiny bones, and chop very finely with a sharp knife, including the liver and heart if liked; otherwise omit them.
I put it in a bowl with finely chopped olives, rosemary and thyme, a pinch of salt, pepper and a drizzle of oil.
I mix well.
I lightly oil a non-stick frying pan and put in two food rings, a garlic clove, thyme and rosemary sprigs.
I divide the rabbit meat equally between the rings and press lightly.
I brown well on one side, then carefully turn with a small spatula and deglaze with half a glass white wine.
I continue cooking, adding vegetable stock gradually.
I cover the pan with damp baking parchment and cook gently for about 30/40 minutes, basting and turning the burgers often.
In another pan, I cook the artichoke hearts, frozen in my case, with oil, a garlic clove, salt, pepper and vegetable stock until tender, about thirty minutes.
Finally, I add chopped parsley.
I serve the burger with artichokes, garnish with thyme and rosemary and drizzle with oil.
I remove all the meat, watching for tiny bones, and chop very finely with a sharp knife, including the liver and heart if liked; otherwise omit them.
I put it in a bowl with finely chopped olives, rosemary and thyme, a pinch of salt, pepper and a drizzle of oil.
I mix well.
I lightly oil a non-stick frying pan and put in two food rings, a garlic clove, thyme and rosemary sprigs.
I divide the rabbit meat equally between the rings and press lightly.
I brown well on one side, then carefully turn with a small spatula and deglaze with half a glass white wine.
I continue cooking, adding vegetable stock gradually.
I cover the pan with damp baking parchment and cook gently for about 30/40 minutes, basting and turning the burgers often.
In another pan, I cook the artichoke hearts, frozen in my case, with oil, a garlic clove, salt, pepper and vegetable stock until tender, about thirty minutes.
Finally, I add chopped parsley.
I serve the burger with artichokes, garnish with thyme and rosemary and drizzle with oil.
Original source: https://incucinaconlilly.com/2014/11/13/hamburger-di-coniglio-con-olive-taggiasche-e-carciofi-trifolati/
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