When the whole family comes together my Mum always asks my sisters, my brother and me what she should cook for us. The discussions are endless and very passionate but if there is one dish we all agree on it is "Rabbit à la Provençale".

We like to eat this tender rabbit with tagliatelle but it is also perfect with fresh baguette to dip up the flavourful sauce.

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Ingredients for 4-6 persons:

1 rabbit, cut in pieces

1 bottle of nice red wine

3 sprigs of rosemary, chopped

5 sprigs of thyme, chopped

3 cloves of garlic, minced

1 bay leaf

2 onions, chopped

1 handful of black olives

4 tablespoons of oilve oil

salt, pepper

• Combine the herbs, the onions and the garlic. Season the rabbit pieces. In a bowl make a first layer of rabbit pieces, cover them with half of the aromatic herb mix. Make a second layer with the remaining rabbit pieces, cover with the remaining herb mix, add a bay leaf. Now pour the red wine over it, it has to cover the rabbit pieces. Cover the bowl with a small plate, to compress slightly the meat. Leave it to marinate in the fridge for up to two days.

• Take the rabbit pieces out of the marinade, dry them a little bit with a paper towl. Because of the red wine the usual white rabbit meat will be quite purple. Sear the rabbit pieces in a large pan with olive oil. Watch over them and turn them, they should be a bit brown on both sides. Unless your pan is huge you will have to repeat the process.

• Put all the rabbit pieces in a pan, add the marinade and the black olives, let it all simmer for 45 minutes. Season to taste.

• If you want to serve the tender rabbit with tagliatelle, cook them al dente and then combine them with a knob of butter and grated parmesan. Enjoy!

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Rabbit à la Provençale

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