Rabbit with olives and herbs

Ingredients

• 1.8 kg Rabbit meat, cut into pieces
• 70 g Olives, pitted
• 130 ml White wine
• 6 clove Garlic cloves, peeled, whole
• 5 tbsp Butter, unsalted
• 1 tbsp Olive oil
• 1 tbsp Rosemary, fresh, chopped
• 2 sprig Thyme, fresh
• 2 tsp Oregano, dried, crushed
• 2 tsp Salt, fresh ground
• 1/2 tsp Pepper, fresh ground

Method

1. Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt, and pepper. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
2. Heat oven to 200°C.
3. In a small saucepan over medium heat, simmer wine until reduced by half.
4. Heat oil in a large skillet over medium-high heat.
5. Add rabbit pieces and garlic in a single layer then cook until meat is golden brown, 3 to 4 minutes a side.
6. Put olives and half the butter into the pan then pour in reduced wine.
7. Cover and transfer to oven for 5 minutes. Uncover, add thyme sprigs, and continue cooking until rabbit is just cooked through, 5 to 10 more minutes.
8. Stir in remaining butter and more salt if needed, then serve.