Rabbit With Rosemary and Olives

• 500 g rabbit joints
• 3 garlic cloves, crushed
• 2 teaspoons rosemary, leaves
• 1 tablespoon olive oil
• 14 cup pitted black olives, chopped
• olive oil, to season
• salt, to season
• pepper, to season
• 14 cup dry sherry or 14 cup white wine
• 12 cup chicken stock
• 12 cup frozen green pea

1. Place the jointed rabbit into a ceramic dish and scatter over the garlic, rosemary and olives.
2. Pour over about the oil and massage it into the meat to coat.
3. Season well with salt and pepper.
4. Cover and marinate for 1 hour.
5. Remove the rabbit from the dish and and brown in a hot lidded frying pan.
6. Once well browned on all sides, add the garlic, olives and any remaining rosemary.
7. Pour in the sherry or wine cook for about a minute scraping any brown bits off the bottom, add the chicken stock and cover.
8. Cook slowly for 1/2 hour, turn the pieces over and cook a further 1/2 hour or until the pieces are tender.
9. Remove the lid and allow to cook until the liquid has reduced a littl.
10. About 5 minutes before serving, add the peas to the dish and allow to cook through (but you want them still bright green) Season and serve over mash.

garlic, rosemary, olive oil, black olives, olive oil, salt, pepper, sherry, chicken, frozen green pea

Taken from www.food.com/recipe/rabbit-with-rosemary-and-olives-439260 (may not work)