Marinated rabbit in muscat white wine

Step 1

Ask the butcher to cut the rabbit into pieces. Place them in an oven dish, salt, pepper, and coat with the muscat. Leave overnight in the fridge.

Step 2

In a large pot, heat some butter and oil. Drain the rabbit, reserving the marinade, and brown in the pot on all sides and then pour out the fat from the pan

Step 3

Pour back in the wine, previously poured through a fine sieve, to the pot with the rabbit. Add the garlic cloves, unpeeled, and the bacon, cut into lardons and the olives. Salt and pepper. Cover and cook 40 minutes over low heat.

Step 4

Serve with braised swiss chard. It will taste even better reheated.

Step 5