Rabbit

Ingredients

• 1 rabbit (ready-to-cook about 2 kg)
• 4 Garlic cloves
• 4 sprigs thyme
• 1 sprig sage
• 4 tbsp olive oil
• 1 untreated lemon (zest and juice)
• 2 red onions
• 80 g black olives (pitted)
• 100 ml cognac
• 400 ml game stock
• Salt
• ground pepper

Instructions

1. 1.

   Preheat oven to 200°C (400°F) with both top and bottom heat.

2. 2.

   Remove rabbit pieces from the marinate and brown them in a roasting pan all around. Add onions briefly, deglaze with lemon juice and cognac. Pour in some stock, add the remaining marinade, season with salt and pepper, and bake for about 50 minutes. Turn occasionally and add more stock if needed.

3. 3.

   Taste the sauce before serving.