Rabbit with tomatoes and olives

Ingredients for 4 servings:

• 1 rabbit, ready to cook and cut into quarters
• 4 garlic cloves
• 3 tbsp thyme, shredded
• 200 g bacon (belly bacon), thinly sliced
• 2 bay leaves
• 4 sprigs of thyme, fresh
• 3 tbsp olive oil
• 1 kg tomatoes, fresh
• 100 g olives, filled with paprika paste
• 2 tbsp parsley, chopped
• 1 tsp rosemary, chopped
• salt and pepper

Instructions

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

Rinse the rabbit pieces and pat dry. Peel the garlic, press it through, and mix it with the thyme. Season the meat with salt and pepper and toss it in the thyme and garlic mixture. Spread the bacon slices on the table and wrap each piece of rabbit in the bacon with 1/4 bay leaf and 1 sprig of thyme. Tie the bacon to the rabbit pieces with kitchen string. Heat the oil in a roasting pan and sear the rabbit pieces on all sides for about 3 minutes, remove and keep warm. Wash the tomatoes and slice them, removing the stems. Line the roasting pan with them, then season with salt and pepper. Arrange the rabbit pieces and olives on top and sprinkle with the herbs. Braise everything in the preheated oven at 175°C for about 45 minutes, turning the meat over occasionally. Serve immediately. Serve with polenta.