Braised Rabbit With Olives & Preserved Lemon

• 1/2 whole Large Onion, Cut Into Chunks
• 1 whole Medium Carrot, Cut Into 1 Pieces
• 1 whole Celery Stalk, Cut Into 1 Pieces
• 3 cloves Garlic, Crushed
• 1 whole Bouquet Garni Of 1 Bay Leaf, 1 Sprig Thyme, 1 Sprig Rosemary, And 1 Sprig Parsley (see Note Below)
• 1/2 bottles White Wine (12.7 Oz)
• 1 whole Rabbit, Quartered, Loins Removed And Rack Chopped Into Large Pieces
• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• Salt And Pepper, to taste
• 1 Tablespoon Flour
• 1 Tablespoon Tomato Paste
• 2 Tablespoons Red Wine Vinegar
• 2 cups Chicken Stock
• 1/2 whole Preserved Lemon, Just The Peel, Julienned
• 1/4 cups Nicoise, Kalamata Or Other Mixed Olives
• 1 teaspoon Parsley, Chopped
• 1 teaspoon Rosemary, Chopped
• 1 teaspoon Thyme, Chopped

1. For the Marinade: 1.
2. Combine all ingredients except the rack of rabbit in a bowl.
3. Then add the rabbit and let sit at room temperature for at least one hour.
4. For the Braising: 1.
5. Preheat the oven to 400 degrees F. 2.
6. Lightly grease the rabbit rack (rack only leave the rest of the meat in the marinade), place on a sheet tray, and roast for 20 25 minutes or until well browned.
7. 3.
8. In a heavy-bottomed skillet over medium heat, add the olive oil and butter.
9. 4.
10. Remove the remaining rabbit meat from the marinade, pat dry and sprinkle with salt, pepper and flour.
11. 5.
12. Place the rabbit legs, skin side down, along with the loins in a skillet and cook over medium heat until well browned.
13. Turn over and brown the other side.
14. Remove from the pan.
15. 6.
16. Add the vegetables from the marinade to the skillet, and lightly caramelize the remaining fat.
17. Sprinkle with flour, stir and let cook for a few minutes.
18. 7.
19. Add the tomato paste and cook for another few minutes.
20. 8.
21. Next, add the vinegar and reserved marinade and deglaze the pan, scraping up the brown bits on the bottom of the pan, and reduce the liquid until the sauce is thick.
22. 9.
23. Return the legs to the skillet, skin side up, along with the loins and roasted rack.
24. (The roasted rack will reinforce the flavor) 10.
25. Add the chicken stock and bouquet garni (the same one from the marinade), cover and let simmer for about 1 hour until the legs are tender.
26. 11.
27. Turn off the heat and add the preserved lemon, olives and chopped herbs, stir and let sit for 15 minutes before serving.
28. NOTE: To assemble bouquet garni: place herbs together in a sachet or cheesecloth and tie with cooking string (twine works well too) this allows for easy removal.

onion, carrot, celery stalk, garlic, bay leaf, white wine, olive oil, butter, salt, flour, tomato paste, red wine vinegar, chicken, nicoise, parsley, rosemary, thyme

Taken from tastykitchen.com/recipes/main-courses/braised-rabbit-with-olives-preserved-lemon/ (may not work)