Seared Rabbit with Rosemary Potatoes

I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 732 Calories

Ingredients

• 1 onion, diced
• 1 teaspoon tomato paste
• salt and freshly ground black pepper to taste
• ¼ cup extra virgin olive oil
• 1 teaspoon chopped fresh marjoram
• 1 bunch fresh parsley, minced
• 2 onions, peeled and thinly sliced
• 6 potatoes, peeled and sliced 1/4 inch thick
• 5 sprigs rosemary, leaves stripped and finely chopped
• 1 (4 pound) rabbit, cleaned and cut into pieces
• 1 tablespoon chopped green olives
• 10 leaves fresh sage
• 6 baby artichokes, tips trimmed and tough outer leaves removed

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Toss potatoes and 2 sliced onions with rosemary and olive oil in a large bowl. Season to taste with salt and pepper; spread into a large, shallow baking dish.

Step 3

Bake potatoes in the preheated oven until tender, about 45 minutes.

Step 4

Meanwhile, heat olive oil in a large skillet over high heat. Cook rabbit pieces, turning once, until brown on both sides, about 10 minutes. Add the remaining onion, olives, sage, and marjoram and cook for 2 minutes. Reduce heat to medium-low, cover and simmer for 30 minutes.

Step 5

Stir artichokes, tomato paste and parsley into skillet with rabbit. Replace cover and simmer until artichokes are tender, about 15 minutes. Serve with rosemary potatoes.