Braised Rabbit with Olives and Rosemary

Ingredients

• 1 rabbit (ca. 1.5 kg)
• 4 tbsp olive oil
• 2 carrots
• 2 onions
• 4 Garlic cloves
• 150 ml dry white wine
• 0.5 l poultry stock
• 100 g black pitted olives
• 0.5 bunch rosemary
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Divide the rabbit into eight pieces, rinse and pat dry. In a large pot heat the olive oil and sear the pieces in batches on all sides until golden.

2. 2.

   Peel and dice the carrots and onions. Peel, chop the garlic and mix with the carrots and onions; sauté briefly.

3. 3.

   Deglaze with white wine and cover to simmer for about 1 hour, adding stock as needed until it is depleted. Ten minutes before the end of cooking add the olives and rosemary.

4. 4.

   Season with salt and pepper and serve directly from the pot.