Rabbit and Olive Ragout with Marinated Lemons

Ingredients

• 800 g rabbit leg (boneless)
• 300 g shallots
• 2 Garlic cloves
• 120 g green, pitted olives
• 2 salt lemons
• 2 tbsp olive oil
• 200 ml dry white wine
• 250 ml game stock
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped sage
• 1 tsp freshly chopped parsley
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the meat, pat dry, trim and cut into small cubes. Peel and finely chop the shallots and garlic. Drain the olives and slice them. Quarter the lemons lengthwise and cut into thin strips.

2. 2.

   In a pot with hot oil brown the meat, add the shallots and garlic, sauté briefly, deglaze with wine and stock, then add olives, herbs and lemon strips; simmer over medium heat for 30-40 minutes. Season with salt and pepper and fold in the herbs.

3. 3.

   Serve on plates.