Braised Rabbit in Mustard Sauce with Olives

Ingredients

• 1 rabbit (ready to cook, cut into portions)
• salt, freshly ground pepper
• 4 tomatoes
• 2 carrots
• 2 onions
• 1-2 cloves garlic
• 4 tbsp olive oil
• a splash white wine
• 400 ml chicken stock
• 1 tbsp Dijon mustard
• 100 ml heavy cream
• 50 g green olives (paprika-stuffed) and pitted olives

Instructions

1. 1.

   Rinse the rabbit and season with salt and pepper. Score the tomatoes, blanch for 1 minute in boiling water, drain, shock in cold water, peel. Quarter the tomatoes and remove seeds. Peel carrots and slice into rounds.

2. 2.

   Peel onions and garlic, finely dice. Heat 3 tbsp olive oil in a pan. Brown rabbit pieces well. Deglaze with white wine. Remove from pan and set aside. Add remaining olive oil to the pan, sauté onions, garlic, and carrots. Return rabbit to the pan and pour in chicken stock. Cover and simmer for 50-60 minutes over low heat.

3. 3.

   Stir mustard, cream, and tomatoes into the stock and simmer for 5 minutes. Season sauce with salt and pepper. Slice olives and warm them in the sauce.