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Exotic Spiced Rabbit with Chestnut Purée and Grilled Artichokes
Exotic Spiced Rabbit with Chestnut Purée and Grilled Artichokes

Exotic Spiced Rabbit with Chestnut Purée and Grilled Artichokes
A sophisticated dish featuring tender rabbit, creamy chestnut purée, and charred artichokes.
Exotic Spiced Rabbit with Chestnut Purée and Grilled Artichokes

To provide a balanced meal with high protein and moderate carbs, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 1
    kg
     rabbit
  • 200
    g
     chestnut
  • 4
    item
     artichoke
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 5
    g
     thyme
  • 1
    item
     lemon
  • 50
    g
     butter
  • 100
    ml
     white wine
  • 200
    ml
     chicken stock
Preparation Time: 120 minutes
Exotic Spiced Rabbit with Chestnut Purée and Grilled Artichokes
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the rabbit with salt and pepper.
  3. Heat olive oil in a pan and sear the rabbit until golden brown.
  4. Transfer the rabbit to a baking dish.
  5. In the same pan, add garlic and thyme, sauté briefly.
  6. Deglaze with white wine and reduce by half.
  7. Add chicken stock and bring to a simmer.
  8. Pour the sauce over the rabbit and cover with foil.
  9. Bake for 1 hour or until tender.
  10. Boil chestnuts until soft, then blend with butter to make a purée.
  11. Grill artichokes with olive oil, lemon juice, salt, and pepper until charred.
  12. Serve the rabbit with chestnut purée and grilled artichokes.
Nutrition Per Serving 1500 g Per 100g
Energy 1416 kcal 94 kcal
Protein 150 g 10.0 g
Fibre 20 g 1.3 g
Salt 2 g 0.1 g
Sugar 10 g 0.7 g
Carbohydrates 80 g 5.3 g
Fat 90 g 6.0 g
  • 1
    kg
     rabbit
  • 200
    g
     chestnut
  • 4
    item
     artichoke
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 5
    g
     thyme
  • 1
    item
     lemon
  • 50
    g
     butter
  • 100
    ml
     white wine
  • 200
    ml
     chicken stock
1
Servings
0

Preheat the oven to 180°C.

Season the rabbit with salt and pepper.

Heat olive oil in a pan and sear the rabbit until golden brown.

Transfer the rabbit to a baking dish.

In the same pan, add garlic and thyme, sauté briefly.

Deglaze with white wine and reduce by half.

Add chicken stock and bring to a simmer.

Pour the sauce over the rabbit and cover with foil.

Bake for 1 hour or until tender.

Boil chestnuts until soft, then blend with butter to make a purée.

Grill artichokes with olive oil, lemon juice, salt, and pepper until charred.

Serve the rabbit with chestnut purée and grilled artichokes.

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