Braised Artichoke Hearts with Saddle of Rabbit in Bacon Coat

Remove the saddle of rabbit hollow.

Spread the rabbit back thinly with the paradeis pulp, sprinkle with the herbs, season with salt and pepper and roll up tightly.

Place the bacon slices evenly against each other and place the rolled rabbit back on top. Roll everything up tightly and tie with spaghetti.

Heat the rapeseed oil and fry the rabbit saddle on all sides until crispy. Remove from the frying pan.

Cut the artichoke bottoms into corners and fry them in the frying pan in which the rabbit saddle was previously fried until golden brown. Add the diced shallots and garlic and sauté briefly. Add thyme and rosemary, extinguish with Noilly Prat and chicken stock and season with salt and pepper.

Repeatedly place the saddle of rabbit on top and cook in a heated oven at 170 °C for about 25 minutes.

Remove the saddle of rabbit from the roasting pan, remove the spaghetti and cut the saddle into slices.

Mix the butter into the artichoke hearts, add the parsley and tomato sticks and season well with salt and freshly ground pepper.

Arrange the artichoke hearts with the rabbit on plates and garnish with fresh parsley.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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