Rabbit in Black Olive Sauce

• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves or 3/4 teaspoon dried
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 rabbit (about 2 3/4 pounds), cut into 8 or 10 pieces, well rinsed and patted dry
• 1 cup homemade beef stock or canned broth
• 1/2 cup Gaeta or other small black Italian olives, pitted
• 3 tablespoons balsamic vinegar
• 1 tablespoon tomato paste

1. Combine the garlic, thyme, salt, pepper, and 1 tablespoon of the oil in a large bowl.
2. Stir well, then add the rabbit pieces and turn to coat them well.
3. Cover loosely, and let stand at room temperature for 2 hours.
4. Combine the beef stock and pitted olives in a food processor or blender, and puree until smooth.
5. Transfer the mixture to a bowl, stir in the vinegar and tomato paste, and set aside.
6. Preheat the oven to 350F.
7. Heat the remaining 1 tablespoon oil in a large ovenproof skillet.
8. Saute the rabbit over medium heat, turning it once or twice, until golden, 10 minutes.
9. Pour the olive sauce over the rabbit, and heat it to a simmer.
10. Then transfer the skillet to the oven and bake for 1 hour, turning and basting the rabbit pieces every 10 minutes.
11. Serve hot.

garlic, thyme, salt, freshly ground black pepper, olive oil, rabbit, homemade beef stock, black italian olives, balsamic vinegar, tomato paste

Taken from www.cookstr.com/recipes/rabbit-in-black-olive-sauce (may not work)