Roasted Rabbit With Olives and Feta

• 1 3-pound rabbit, cut into 8 pieces (your butcher can do this)
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons chopped fresh oregano
• 6 garlic cloves, crushed and peeled
• 2 teaspoons kosher salt, more to taste
• 1/2 teaspoon black pepper
• 1/2 cup white wine, not too dry, such as riesling
• 1 tablespoon extra-virgin olive oil
• 5 thin slices lemon, seeded
• 1/4 cup pitted kalamata olives, halved
• 4 tablespoons unsalted butter, cut into pieces
• 4 ounces feta cheese, preferably French, crumbled

1. Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper.
2. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
3. Heat oven to 400 degrees.
4. In a small saucepan over medium heat, simmer wine until reduced by half.
5. Heat oil in a large skillet over medium-high heat.
6. Add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 to 4 minutes a side.
7. (If the garlic gets too dark before the rabbit is finished browning, put the garlic on top of the rabbit to keep it from cooking more.)
8. Put lemon slices, olives and half the butter into the pan.
9. Pour in reduced wine.
10. Cover and transfer to oven for 5 minutes.
11. Uncover and scatter feta over top.
12. Continue cooking until rabbit is just cooked through, 5 to 10 minutes more.
13. Stir in remaining butter and more salt if needed, and serve.

rabbit, rosemary, fresh oregano, garlic, kosher salt, black pepper, white wine, extravirgin olive oil, thin slices lemon, kalamata olives, unsalted butter, feta cheese

Taken from cooking.nytimes.com/recipes/1016128 (may not work)