Rabbit with Tomatoes and Olives

Summary

Ingredients

• 1 rabbit, ready to cook and cut into quarters
• 4 clove (s) garlic
• 3 tablespoon thyme, rubbed
• 200 g bacon (pork belly), thinly sliced
• 2 bay leaves
• 4 sprigs thyme, fresh
• 3 tablespoon olive oil
• 1 kg tomato (s), fresh
• 100 g olives stuffed with paprika paste
• 2 tablespoon parsley, chopped
• 1 teaspoon rosemary, chopped
• salt and pepper

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Instructions

1. Rinse the rabbit pieces and pat dry. Peel and squeeze the garlic and mix with the thyme. Season the meat with salt and pepper and turn in the thyme-garlic mixture.
2. Spread the slices of bacon on the table and roll 1 piece of rabbit with 1/4 bay leaf and 1 sprig of thyme in the bacon. Tie the bacon to the rabbit pieces with kitchen twine.
3. Heat the oil in a roaster and fry the rabbit parts all around for about 3 minutes, remove and keep warm.
4. Wash the tomatoes and cut them into slices without any stems. Line the roasting pan with it, then add a little salt and pepper. Spread the rabbit pieces and the olives on top and sprinkle with the herbs.
5. Let everything stew in the preheated oven at 175 ° C for about 45 minutes and turn the meat over in between. Serve immediately.
6. A polenta goes well with it.