Ingredients
1 rabbit, about 1.5kg, cut into 5 pieces
salt
freshly ground pepper
1-2 bunches rosemary
200g carrots, diced
100g celeriac, diced
2 onions, diced
150g tomatoes, diced
100g black olives, stoned and cut into quarters
3 tablespoons olive oil
125ml (½ cup) white wine
250ml (1 cup) chicken or vegetable stock
75-150g crème fraîche


Method
Season the rabbit pieces with salt and pepper. Rinse the rosemary, pat dry and remove the leaves from the stems.

Heat the oil in a pan or casserole dish, add the rabbit pieces and brown on all sides, turning them over frequently. Remove the back from the pan. Add the prepared vegetables and rosemary and fry for 2-3 minutes.

Add the white wine and stock. Bring to the boil, cover and cook over medium heat for about 25 minutes. Return the back to the pan, cover again and braise for a further 25 minutes, or until the rabbit is tender.

Remove all the rabbit pieces from the pan, arrange on a dish, cover and keep in a warm place. Purée the sauce and stir in the olives and crème fraîche. Season with salt and pepper and serve with the meat.

Accompaniments: Ciabatta bread and roasted vegetables.

Tips: You can make the sauce even creamier by adding 20g ( 1 tablespoon) of olive paste when you stir in the wine and stock.
This dish is suitable for freezing.