Rabbit Ragout

Ingredients

• 1 rabbit (cut into 8 pieces)
• Salt
• Pepper
• 1 onion
• 2 Zucchini
• 400 g Tomatoes
• 6 tbsp Olive oil
• olives (100g green and 100g black, pitted)
• 2 tsp capers
• 1 Garlic clove
• 0.25 l white wine
• 3 drops lemon oil
• 3 drops orange oil
• 2 tbsp Provençal herb oil (or mix 2 tbsp herbs de Provence with 2 tbsp olive oil)

Instructions

1. 1.

   Peel and slice the onion. Wash the zucchini, trim ends, and slice. Quarter the tomatoes. Preheat oven to 175°C. Rinse rabbit pieces, pat dry, and rub with salt and pepper.

2. 2.

   Heat 2 tbsp oil in a large roasting pan and brown the rabbit pieces on all sides. Add onion, zucchini, tomatoes, olives, and capers. Peel garlic and squeeze into the pan. Season with salt and pepper, then drizzle remaining oil over the mixture.