1 In a large ovenproof pot, pour 2 tablespoons of olive oil then brown your rabbit pieces, when they have taken on a beautiful color, salt and pepper, then add your sliced onions, your thyme and the bay leaf, and the mushrooms cover and let them sweat gently for 5 minutes meanwhile preheat the oven to 180°(th6).
2 Then add the tomato concentrate and the tablespoon of starch mix well and pour your wine add 6 cl of water and bring back to a boil, salt pepper then add your olives and half of your sliced wild garlic.
3 Cover and put in the middle of the oven for 55 minutes of cooking then turn off the oven and remove your pot and do not open it again until 15 minutes later (resting) then add the rest of the wild garlic remove thyme and bay leaf and serve on a nice plate with fresh pasta on the side for example.
*Wild garlic grows in the fields in many French meadows its very finely garlicky taste is remarkable so you don't make a mistake I have put its flower on the photo of this truly delicious dish
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