Ingredients::
4 tbsp olive oil
1 cup plain flour
1 rabbit, cut into serving pieces, washed and patted dry
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
1 large onion, finely diced
2 cups dry white wine
6 black olives, pitted and quartered
6 fresh sage leaves – finely chopped
2 garlic cloves, finely chopped
¼ cup red-wine vinegar
Method::
Heat 4 tablespoons of the olive oil in a large frying pan or casserole over a high heat.
Flour the rabbit pieces lightly, when the oil is very hot, add half of the rabbit portions to the pan – do not ‘crowd’. Season with salt and pepper and cook – turning once – until golden on both sides – this will take about 8 to 10 minutes. Transfer to a platter.
Discard the oil and place the frying pan back over a medium heat, add the remaining oil and an equal amount of butter, when it is hot – but not yet smoking, add the onion and cook gently, scraping the bottom of the pan to pick up the residue, until the onion is lightly golden and soft – about 6 to 7 minutes.
Return the rabbit to the pan, raise the heat to high, and add the wine. As soon as the wine begins to bubble, cover and reduce the heat to low. Simmer, stirring from time to time and turning the rabbit once, until the wine is almost all evaporated and the rabbit is tender when pierced with a fork, about 45 to 50 minutes.
Transfer the rabbit to a serving platter, cover loosely with foil, and keep warm in a low oven.
Add the olives, sage, and garlic to the pan, and stir over medium heat until the garlic gives off its fragrance, about 1 minute. Add the vinegar and stir quickly until the pan juices have thickened, about 2 to 3 minutes. Taste and adjust the seasoning. Spoon the pan juices over the rabbit and serve whilst hot.
I use an ovenproof dish, cover and cook in the oven for 45 minutes at 180 degrees Celsius