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Loin of Rabbit with Onion, Grilled Artichokes and Quely Rustic Integral biscuits with olive oil



For the loin of rabbit

Fillet the rabbit loins from the saddle, season with salt and pepper and lightly fry in a frying pan with a dessert spoonful of oil. Set aside.

Brown the finely chopped onion in a saucepan in olive oil; add salt and the peppercorns, the bay leaf, and finally the vinegar and the rabbit loins, so that they are cooked along with the onion.

For the artichokes

Strip the artichokes, leaving the hearts for cooking; rub them with a piece of lemon to prevent them turning black.

Cut them into thin slices and lightly fry in olive oil in a frying pan. Season with salt and pepper and set aside.

Assembly of the dish

Slice up the rabbit loins and arrange on a plate, spoon the onion over the top, and put the Quely Rustic biscuits and the artichokes next to them.

Decorate with sprigs of rosemary.

Products Quely used in this recipe:

Receta Quely

For the loin of rabbit

  • 8 rabbit loins
  • 2 onions
  • 1 bay leaf
  • 8 peppercorns
  • Salt
  • 5 dessert spoons extra virgin Estancia de Son Pons olive oil
  • 1 dessert spoon wine vinegar
  • 12 wholemeal Quely Rustic biscuits

For the artichokes

  • 8 artichokes
  • 2 dessert spoons extra virgin Estancia de Son Pons olive oil
  • ½ lemon
  • Salt
  • Black pepper

For the decoration

  • 4 sprigs of rosemary

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