Mediterranean rabbit from the oven

Ingredients for 4 servings:

• 4 rabbit legs
• 3 cloves garlic
• 1 small onion(s)
• 4 tbsp butter
• 2 tbsp olive oil
• salt and pepper
• 1 tbsp tomato paste
• 2 sprigs rosemary
• ½ tsp herbs de Provence
• 8 leaves sage, chopped
• 200 ml white wine, dry
• 200 ml vegetable stock
• 400 g tomatoes, chopped
• Pepper, black, coarsely ground
• 1 bay leaf
• 1 pinch(s) of sugar
• ½ bunch basil, chopped
• 20 black olives, pitted

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes

Rinse the rabbit legs and pat dry. Peel and finely chop the garlic and onion. Heat butter and olive oil in a large pan. Brown the legs on all sides, remove from the pan, and season with salt and pepper. Drain enough of the fat in the pan to leave only a film. Sauté the onion and garlic in it. Add the tomato paste, rosemary sprigs, Provençal herbs, and sage. Pour in the white wine, stock, and tomatoes. Season with salt, pepper, and sugar, and add the bay leaf. Transfer to a roasting pan. Place the legs on top and braise at 175 degrees Celsius for 80 minutes. Add the basil and olives to the sauce and serve with white bread or baked potatoes.