Herbed Rabbit with Pine Nuts and Olives
Rinse rabbit and pat dry. Peel shallots and halve or quarter, depending on size.
Heat olive oil in a large roasting pan. Cook rabbit and shallots for a a few minutes. Add rosemary, bay leaves, pine nuts and olives and braise for a few minutes. Season with salt and pepper and deglaze pan with white wine.
Add chicken stock to the pan and braise in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for about 50-60 minutes, basting rabbit with cooking juices occasionally. Remove from the oven and serve hot.