Stewed Rabbit With Peas, Artichokes And Basil

Preparation:

Preparation: Cut the animal into pieces, wash it and leave it to soak in cold water acidulated with vinegar for 1/2 hour. Mince celery, garlic and shallots, place the mince in a saucepan with the diced bacon, the oil and let it brown for a few minutes. Then add the peas and artichokes (previously cleaned and cut into slices). Stir and, after a few minutes, add the rabbit. Let it brown a little, salt, pepper and bath with wine. When it has evaporated, add the peeled tomatoes crushed with a fork. Finish cooking over moderate heat by adding hot broth. At the end of cooking, add the coarsely chopped basil and serve immediately! It's already a complete dish, but it also goes well with steamed new potatoes.