Eat the Wabbit!

I have been cooking quite a bit of rabbit lately and thought I'd share one of my recipes. It is original, although has undoubtedly has influenced by various cookbooks, restaurants and friends.

Olive and Pepper Rabbit:

1 medium size rabbit (~ 1.5kg)
2 cans (350 ml ea) of pitted Spanish black olives
a small handful of mixed pepper corns
1 medium red onion
garlic to taste (I used an entire head)
salt to taste
1/2 cup red wine
a bit of olive oil.

Cut the rabbit into serving pieces
place rabbit in a bowl
sprinkle with salt
Slice the garlic
slice the onion
pour in the olives
put in the pepper corns, garlic, onion and wine
Make sure the rabbit is fully covered by the liquid

Let sit for two - three hours

oil a broiling pan with a very thin coat of olive oil
put the rabbit piece in the pan with some of the liquid and most of the olives, pepper corn, etc
broil on high for 15 minutes, adding liquid as needed
turn over, add the rest of the olives, etc
broil for another 15 minutes, adding liquid as needed

Serve with a light Spanish red and a tossed green salad.

Serves four.

Enjoy.