Rabbit with olives

Ingredients for 4 servings:

• 1 rabbit, ready to cook or 1 kg rabbit parts
• 200 g bacon (pancetta), alternatively smoked pork belly or bacon
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp butter
• 1 tbsp extra virgin olive oil, cold squeezed
• 8 potatoes
• 1 tbsp vinegar (white wine vinegar)
• 1 jar white wine
• ½ liter broth or hot water
• 150 g black olives without stones
• 1 sprig(s) rosemary (or 1/2 tsp dried rosemary)
• 4 sprig(s) thyme (or 1/2 tsp dried thyme)
• 1 bay leaf
• 6 juniper berries
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Coniglio with the Olive. A recipe from Liguria.

Cut the rabbit into pieces. Dice the bacon. Finely chop the onion and garlic. Peel the potatoes and cut them into approximately 2 cm cubes. Heat butter and olive oil in a large, lidded pan and fry the bacon cubes and the rabbit pieces. Add the onion and garlic and continue frying, stirring occasionally. Once everything has taken on some color, deglaze with white wine vinegar and white wine. Add more stock, if desired. Add the olives, rosemary, thyme, bay leaf, and juniper berries, and season with salt and pepper. Arrange the potato cubes on top and simmer, covered, for about 1 1/2 hours, until the meat is tender. Stir occasionally. Add stock if desired. Season to taste and enjoy!