Mediterranean rabbit

Mediterranean rabbit recipe

Mediterranean-style rabbit recipe, I’m lucky to be able to find rabbits raised in the countryside by a little grandpa from my village. A special flavor with this rabbit, generous, slightly firm thighs, ideal for a Mediterranean rabbit. I love all the flavors that emerge from this dish.
In the old days, a long time ago, my dad raised rabbits and once a week we were allowed to taste them. Curious like all children, we tried to find out how my dad passed the rabbit from the cage to the casserole dish. But I admit he was very careful. Just a little bigger we had the opportunity to see him strip this sweet little beast. I admit that it took me a while to regain pleasure in the tasting. Today I do not hide from you that as a big meaty man I no longer have these memories. But it still remains in my memory that it was a beautiful time, an era after the war.

Ingredients

Mediterranean rabbit recipe for 4 people:
½ rabbit with the head.
250 gr of smoked bacon
1 onion
250 gr of cherry tomatoes
20 cl of white wine
5 sun-dried tomato petals
10 sprigs of thyme
2 bay leaves
2 tablespoons of olive oil
10 green olives

Instructions

Cut the rabbit or have it done by your butcher.
Peel and finely chop the garlic and onion.
Rinse the cherry tomatoes.
Slice the green olives.
Core the black olives, then cut into quarters.
Heat a cast iron casserole dish with olive oil.
Sear the pieces of rabbit on all sides so that the rabbit takes a nice color.
Add the onions and leave to color.
Add the olives.
Deglaze with the white wine.
Place the sprigs of thyme and bay leaf.
Cook over low heat for 1 hour 30 minutes, closing the casserole dish with the lid.