Rabbit with Olives

As far as we know, rabbits are rare in the wild in France, unlike neighboring England. And since friendship is usually not peculiar to neighboring countries,
then the main hunt for rabbits probably takes place in the spring, when they are transported on ice floes across the English Channel and washed down on the French coast. And there, instead of the kindest grandfather Mazai, hungry Frenchmen are waiting for them. As for olives, bulk olives in oil, which are sold in most supermarkets, are best suited for this dish. Lapin aux olives is an exquisite dish, you can easily serve it to guests for any occasion. Only if there are a lot of guests, cook two rabbits at once - there is not much meat on them.

Ingredients

• 1 prepared rabbit weighing 1.5-2 kg
• 300 g olives, or olives, or mixture (with seeds)
• 150g smoked bacon
• 2 medium white onions
• 3 cloves of garlic
• 1 bouquet garni
• 2 pinches ground thyme flowers, optional
• 300 ml dry white wine
• 1 small glass of brandy
• 1 tbsp. l. flour
• extra virgin olive oil
• salt, freshly ground pepper

Directions

1. Chop the onion and bacon thinly. Heat olive oil in a small skillet, add onion and bacon, fry over medium heat until golden brown, about 10 minutes.
2. Cut the rabbit into portions and sauté them in a separate large heavy-bottomed skillet in olive oil over high heat on both sides until golden brown, about 7 minutes.
3. Add the onion and bacon to the rabbit and cook for another 10-15 minutes.
4. Pour cognac over the rabbit and light it with a long "fireplace" match or a lighted wooden skewer. When the cognac burns out, season with salt and pepper.
5. Pour the rabbit with a mixture of white wine and 100 ml of cold water. Add olives, garlic, garni bouquet and thyme. Cook over low heat for 40 minutes. Turn the pieces of rabbit over from time to time.
6. To thicken the sauce, mix the flour with a spoonful of water and add to the pan, cook for another 5 minutes. and serve the rabbit hot.