Rabbit with Green Olives

Ingredients:

1-1.4kg rabbit
3-4tbls olive oil
10-12 shallots
1 clove of garlic
salt & pepper
100ml chicken stock
550g green olives pitted

For the marinade:

2 cloves garlic
1 sprig thyme
2 sprigs rosemary
2 bay leaves
1 celery stalk
½ onion
150 ml red wine

Instructions:

Cutting up the rabbit: Split the chest cage from the stern at the junction of the ribs and the saddle. Pull off the legs and cut them up. Divide the saddle into equal pieces.

For the marinade: Put the crushed garlic, thyme, rosemary, bay leaves, celery and the chopped onion into a bowl. Add the pieces of rabbit, pour over the red wine and set aside for 5 hours.

Heat the olive oil in a pan and brown the rabbit pieces. Add the thyme, bay leaves from the marinade, peeled shallots, 1 crushed clove of garlic and salt and pepper.

Add the wine from the strained marinade to the rabbit. Cook for 5 minutes, add the chicken stock and cook for 20-25 minutes.

Add the olives to the rabbit. Cook for 3 minutes, and then lift out the olives, shallots and the meat.

Reduce and strain the sauce. Serve the rabbit with the green olives and the shallots. Pour over the sauce and garnish with rosemary.