Rabbit with tomatoes, garlic and olives

Ingredients for 4 servings:

• 1 kg rabbit or rabbit parts, fresh or frozen
• 600 g tomatoes, ripe
• 2 garlic cloves
• 150 g olives, mixed, pickled in herbs
• 2 m.-sized onion(s)
• 2 tbsp oil for frying
• 250 ml dry white wine
• 1 tbsp herb mix (Mediterranean herbs), dried or frozen
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

simply

Blanch the tomatoes and peel them. Remove the tomato seeds and cut the flesh into eighths. Dice the onions and garlic cloves. Cut the rabbit into pieces (back, leg, legs) if using a whole fresh rabbit. You can also buy frozen rabbit in pieces, which is what I usually use. Packs usually contain 1 kg. Season the rabbit pieces with salt and pepper and brown them in oil in a large, ovenproof roasting tin with a lid. Remove the rabbit pieces, fry the onions and garlic, and deglaze with the white wine. Add the rabbit pieces, tomatoes, and mixed herbs. I like to use freeze-dried herbs. Cook the rabbit in the oven at 120 °C (fan oven) with the lid closed for about 1 hour, until tender. Add the olives about 15 minutes before the end of the cooking time. Season everything again with salt and pepper. Serve with baguette or rosemary potatoes and a leaf salad.