Roast rabbit with olives and potatoes

Ingredients

For 1 serving

• Rabbit170 g
• Black olives6
• Potatoes200 g
• Rosemaryto taste
• Thymeto taste
• Garlic1 clove
• White wine40 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Preheat a conventional oven to 200 °C. Rinse the rabbit pieces and pat them dry with kitchen paper; peel the potatoes and cut them into wedges.
2. Arrange the rabbit and potatoes in a single layer in a roasting tin and add the garlic clove crushed in its skin, the rosemary and the thyme.
3. Dress with the oil, salt and black pepper and toss with your hands so everything is well coated.
4. Roast for 25 minutes, until the rabbit starts to brown.
5. Pour the white wine into the bottom of the tin, add the black olives, turn the meat and potatoes and roast for another 20 minutes, until the rabbit is golden and tender and the potatoes are crisp at the edges.
6. Discard the garlic and serve hot with the pan juices.