Rabbit With Olives

Preparation:

Preparation: Wash the rabbit, cut off the front legs, cut the hind legs into two parts and the loin (back) into four pieces. Put a few spoonfuls of oil on the fire with the diced bacon, add the rabbit, sprinkle it with cognac (or a little wine) and let it evaporate. Drain the pieces of meat from the fat. In the same cooking sauce, brown the sliced onions and minced garlic, stirring with a wooden spoon. Put the rabbit back in the saucepan, add a little thyme, the chopped rosemary leaves, the white wine, a ladleful of broth, the pitted olives and the tomatoes previously peeled, seeded and sautéed first separately in a little oil. Salt and pepper to the right extent and cook slowly for about an hour, adding more hot broth if necessary. When serving, sprinkle with chopped parsley.