Rabbit wrapped in bacon with artichokes

[Draggingtree]

Rabbit wrapped in bacon with artichokes

Bacon adds a smoky flavour to lean meats such as rabbit.

By Stevie Parle

7:00AM BST 12 Jul 2013

 

You can also use artichokes from a jar here, just add them to the rabbit for the last 10 minutes of cooking.

Serves 8-10

1½ tsp fennel seeds

2 dried chillies

2 whole farmed rabbits (1kg each), each cut into 6 pieces

12 streaky bacon rashers

8 artichokes, tougher outer leaves and choke removed, cut in half

6 garlic cloves

A bunch of sage

Olive oil

225ml/7½fl oz white wine

Preheat the oven to 200C/400F/gas 6. Crush the fennel and chilli in a pestle and mortar until fine. Lay out each piece of rabbit and sprinkle over the fennel and chilli mix. Wrap each piece with a bacon rasher.

Lay the artichokes cut side up in a baking tray. Throw in the garlic cloves and rip in the sage leaves. Sprinkle over a little salt and drizzle the tray with a good amount of oil. Place the rabbit on top of the bed of artichokes and pour over the wine. Place in the oven for 30 minutes until the bacon is golden and the artichokes are tender.