Rabbit with Black Olives and Herbs
Recipe courtesy of D'Artagnan
Serves 4

1 D'Artagnan Rabbit fryer, quartered or 4 legs)		1/4 c. chopped fresh herbs (rosemary, thyme, sage, oregano, savory)
1 Spanish onion, coarsely chopped		1/2 c. D'Artagnan Demi-Glace
6 garlic cloves, crushed		1/4 c. D'Artagnan Duck Fat
1 carrot, peeled & chopped		1 c. all purpose flour
1 stalk celery, roughly chopped		Sea salt & cracked black pepper to taste
1/2 c. black olives, pitted & chopped

1. Preheat oven to 325 degrees F.
2. Over high heat, heat a heavy bottomed skillet.
3. Lightly dust rabbit pieces with flour. Shake of any excess.
4. Season with salt & pepper.
5. In the heated skillet, sear the meat in the duck fat until golden brown on all sides.
6. Remove meat & reserve.
7. In the same skillet, saute the onion, garlic, carrot & celery until lightly colored.
8. Add demi-glace, olives, herbs & rabbit to the vegetables.
9. Bring to a slight boil, cover & place in oven. Cook for 40 minutes.
10. Adjust the salt & pepper to taste.
11. Serve rabbit with its sauce & vegetables over rice, pasta or polenta.