Recipe: Rabbit My Way

Living near Royan in Charente-Maritime, I'm fortunate to have a small vegetable garden where all the herbs are freshly picked, the peeled tomatoes are preserved from last year, the walnut wine is homemade too (but you can use Madeira or vermouth), the homemade Espelette pepper and anchovies as well. All this just for a little anecdote.
Cut the rabbit, brown it in a mixture of olive oil and margarine or butter. Set it aside, sauté the yellow and pink onions, add the mushrooms cut into quarters, the bundle of fresh herbs tied together, the crushed tomatoes and Espelette pepper (without seeds), the 2 crushed garlic cloves, the anchovy fillets, put the rabbit without the liver, salt and pepper, pour a glass of white wine and one of walnut wine. Bring to a boil, lower the heat and simmer for about 30 minutes, add the liver and black olives. Let simmer another 15/20 minutes, depending on the rabbit.
Then prepare your polenta. Spread it on a tray, let it cool, cut it into sticks. Fry them lightly in olive oil. Serve with black olive tapenade (homemade of course, it's easy to make and so much better) which you will spread on top.
With the rabbit, it's a treat!
Bon appétit!
salty