Rabbit with Olives & Grapes

Soak the rabbit perhaps one night in garlic, wine, milk and respectively herbs. Pat the rabbit well and rub it with salt and freshly ground pepper. Dice the pancetta into small pieces. Since the bacon has a high salt content, it should only be an accent in this dish and not take center stage in terms of flavor. Peel the onions, garlic and carrot, clean and rinse the celery and cut the whole into very fine pieces. Rinse the rosemary. Rosemary needles do not soften even after a long cooking time and turn a dish into an un-culinary affair, which makes the wooden stick on the table urgently necessary. It is better to braise the rosemary whole and then remove it just before serving.

Pit the olives.

Heat the oil in a casserole and sear the rabbit pieces briefly on all sides. They should not get too brown, rabbits have a very lean meat and therefore get dry quickly.

Remove the rabbits from the oil and now sauté the vegetables, pancetta and kitchen herbs until soft. A tip: Put the herbs in the oil at the beginning and sauté them briefly. This will make them even more aromatic.

Add the rabbit with the olives and pour the wine. Cook the rabbit with the lid closed at a low temperature (the cooking liquid should only simmer a little, never

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