Braised Rabbit with Olives and Rosemary
Divide rabbit into eight parts, rinse and pat dry. Heat olive oil in a large roasting pan and fry rabbit in portions onall sides. Peel carrots and onions and cut into cubes. Peel garlic, chop and mix with carrots and onions, add to the roasting pan and let cook briefly.
Deglaze the roasting pan with white wine, cover and simmer for about 1 hour, add small amounts of broth again and again during the cooking time until it is gone. 10 minutes before the end of cooking add olives and rosemary and season with salt and pepper. Serve in the roasting pan.