Rabbit with Olives

Ingredients

• 2 Garlic cloves
• 1 Shallot
• 4 rabbit legs
• 2 tbsp olive oil
• Salt
• Pepper
• 1 bay leaf
• 150 ml dry white wine
• 150 ml Vegetable broth
• 60 g black olives
• 1 tbsp chopped rosemary

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with upper and lower heat.

2. 2.

   Peel the garlic and slice thinly. Peel the shallot and cut into fine strips. Rinse the rabbit legs and pat dry.

3. 3.

   Heat the oil in a roasting pan and brown the meat on all sides, seasoning with salt and pepper. Add the garlic and shallot briefly. Place the bay leaf, deglaze with white wine, pour in some broth, then transfer the pan to the oven. Simmer for about 1 hour, turning the meat occasionally and adding more broth as needed.

4. 4.

   During the last 15 minutes, add the olives and sprinkle rosemary over the rabbit.

5. 5.

   Arrange the finished rabbit legs on small bowls or plates.

6. 6.

   Serve with chopped tortilla, fish skewers, and additional olives if desired.