Rabbit Ragout with Olives and Marinated Lemons
Rinse meat, pat dry and trim, cut into small cubes. Peel shallots and garlic and chop finely. Drain olives and cut into slices. Quarter lemons lengthwise and cut into narrow strips.
Heat oil in a pot and sear meat, add shallots and garlic and saute briefly. Add wine, stock, olives, herbs and lemons and simmer for 30-40 minutes on medium heat. Season with salt and pepper and add herbs.
Arrange on plates and serve.