Mediterranean Rabbit

Ingredients

• 1 rabbit (ca. 1.2 kg)
• 4 canned tomatoes
• 2 carrots
• 100 g small black olives
• 2 shallots
• 2 sprigs sage
• 6 tbsp Olive oil
• 1 glass white wine
• 1 untreated lemon
• 2 Garlic cloves
• 0.25 l poultry broth (from the can)
• Salt
• pepper (ground)
• 1 kg waxy potatoes
• Salt
• 150 g whipping cream
• 150 g butter
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Divide rabbit into eight pieces, wash and pat dry. In a large pot heat olive oil and brown the pieces in batches. Peel and halve garlic, add to pot. Clean carrots, slice, add. Deglaze with white wine. Slice lemon, add. Cover and simmer for 30 minutes, adding broth as needed. Heat tomatoes, cool, peel, quarter, remove seeds, cut into chunks, add. Simmer another 30 minutes. Pull sage leaves from stems. Ten minutes before the end of cooking, add olives and sage leaves. Season with salt and pepper. Remove lemon slices before serving.

2. 2.

   For the mashed potatoes, peel, wash, chop potatoes and cook in salted water for about 25 minutes. Drain and let steam off slightly. Heat cream and add chopped butter to potatoes, season with salt, pepper, and nutmeg, then mash with a potato masher into a smooth purée.

3. 3.

   Serve rabbit with mashed potatoes.