Baked rabbit with olives and herbs

Ingredients

• 1 large rabbit weighing 3 kg
• 1 st. l. white wine vinegar
• salt, freshly ground black pepper
• 100 ml of olive oil
• 2 medium red onions
• 1 head of garlic
• 200 g cherry tomatoes
• 1 can (400 g) of Kalamata olives
• 4-5 sprigs of thyme
• 2 sprigs of rosemary
• 250 ml dry white wine
• 0.5 tsp. brown sugar

Cooking

Step 1

Soak the rabbit carcass in cold water with vinegar for 2 hours.

Step 2

Then remove from the marinade, dry, cut into portions. Rub each piece with salt and pepper.

Step 3

Heat the olive oil in a small, refractory and heat-resistant pan with high sides, put the rabbit pieces, fry until golden brown, turning from time to time, no more than 2-3 minutes on each side.

Step 4

Peel red onion and garlic. Cut the onion into feathers, crush the garlic lightly with a knife. Add the onion and garlic to the rabbit, fry for 1-2 more minutes.

Step 5

Add cherry tomatoes and olives, stir. Fry 1 min. Add thyme, rosemary, sugar. Stir. Pour in the wine. Warm up 1 min. Remove from fire.

Step 6

Cover with a lid or foil, and bake in an oven preheated to 180 ° C for 20 minutes. Remove from oven, let stand 10 minutes. and serve.