Instructions: Saute rabbit in butter and oil until golden. Remove meat and reserve. Saute chop meat until brown; remove and reserve. Cook onion and pimientos until onion is soft, adding more butter and oil if needed. Stir in wine, broth, tomato puree, marjoram, thyme, fennel, and salt and pepper to taste. Cook, stirring, over low heat until well blended. Return rabbit and pork, add artichoke hearts, and simmer for 15 minutes, or until tender.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.