Rabbit is one ingredient that adds to variety of menu and this recipe has an added hint of the Mediterranean by serving it with green olives and lemon.
Cut the lemon confit into strips and rinse with cold water.Peel and cut the garlic cloves into sticks.Mix all ingredients for the marinade and rub onto the rabbit legs.Leave it for 30 minutes.
Peel the potatoes and divide into equal quarters. Use a paring knife to carve the potatoes into big olive shaped forms. This is called ‘tourner’ in French culinary terms.Peel and chop the onion.
Cook the rabbit
Warm 2 tablespoons of olive oil over a medium heat and sauté the rabbit legs and potatoes until golden brown.
Add the chopped onion and cook for 3-4 minutes.
Add the remaining marinade together with the green olives.
Pour the chicken stock into the pan and braise for 25-30 minutes under cover or until the rabbit is soft and tender.